Georges-Perrier

Spotted: Georges Perrier in the Kitchen at Mica

perrier-at-mica

Here’s Georges Perrier in the kitchen at Mica. Perrier has taken over Chip Roman’s kitchen all week.

May 7th, 2013

A few reservations remain for Georges Perrier at Mica

Today through May 11th, Georges Perrier is in the kitchen at Chip Roman’s Mica. A few reservations remain.

UPDATE: Now That Nick Elmi Is Out Of A Job, Sbraga’s S.O.S. Dinner Features All Unemployed Chefs

Posted by Jason Sheehan on May 6th, 2013

Remember back a couple weeks ago when we wrote about Kevin Sbraga’s No Kid Hungry/Share Our Strength charity dinner? Of the five chefs that Sbraga was bringing on to cook with him (Walter Abrams, Shola Olunloyo, Jonathan Adams, David Katz and Nick Elmi), four of them were currently without kitchens, and the joke around Foobooz World HQ was, what does Kevin Sbraga know about Nick Elmi–the sole working chef on the list–that we don’t?

Well apparently he really did know something because word came down this weekend that Elmi was leaving his position as chef at Rittenhouse Tavern to open a restaurant of his own. Which means that Sbraga’s dinner can now function as a kind of support group for Philadelphia chefs without kitchens (including three former Perrier vets: Adams, Elmi and Abrams) as well as raising money for a good cause.

No Kid Hungry [Official]

Georges Perrier Taking Over Mica for a Week in May

Posted by Foobooz on April 15th, 2013

48_MICA_2870_Samuel Markey

So much for Perrier being retired. Chip Roman posted on Facebook that he is handing over the reins of Mica to friend and mentor, Georges Perrier. From Chip Roman’s Facebook page:

My friend and mentor chef Georges Perrier will be taking over my Mica Restaurant from May 7th through May 11. A la carte and tasting menus will be available. He will be creating his signature dishes that made Philly famous. Items will range from $10 to about $30 bucks. My staff and I will be following his command that week. Please call 267-335-3912. The menu will be on our mica website shortly. Reservations strongly recommended .

We have the full menu »

End Of An Era: Georges Perrier Is (Officially) Retired

Posted by Jason Sheehan on April 12th, 2013

First he sold Le Bec Fin. Then we got news that Amin Bitar had taken over the Art of Bread cafe and wholesale operation in Narbeth. And now the news has just come down that Georges Perrier has given up control of Georges on the Main Line and gone finally, officially into retirement.

Perrier sold off his interest in Georges–the last of his operations that he had any involvement in–to existing shareholders. And while the Wayne restaurant will still retain his name, he is no longer a part of it.

For the past couple weeks, new chef David John Murray (a former chef de cuisine for Geoffrey Zakarian) has been in the kitchen and training with Perrier. He’s now “fine-tuning” the menu on his own and having a go at “reinventing” some of the restaurants features. There’s also new management in the house, with GM Aaron Kavulich bailing out of Old City for the Main Line and promising “many enhancements” to the new/old George’s.

No word yet on what those enhancements or reinventions might be, but you’ll know as soon as we do.

Georges On The Main Line [Official]

It Happened Last Night: Georges Perrier Had the Veal (and Some Choice Words for Craig LaBan) at Citron and Rose

Posted by Victor Fiorillo on February 14th, 2013

On Wednesday night, Michael Solomonov hosted a media dinner at his newest venture, Main Line kosher restaurant Citron and Rose. If you’re not familiar with how these media dinners work, I’ll briefly explain. Read the rest of this entry »

Perrier Gets His Name Back, Chez Georges Is Now Le Bar at Le Bec Fin

Posted by Foobooz on January 24th, 2013

le-bar-le-bec-fin

This odd little nugget popped up on our Facebook page yesterday. Chez Georges, the downstairs bistro at Le Bec Fin, that was named for former owner Georges Perrier, was getting a name change.

Owner, Nicolas Fanucci told Michael Klein that the name change was made because Perrier’s people felt Chez George was too close other Perrier business interests.

Georges Perrier wants his name back [The Insider]

Foobooz TV: Georges Perrier and Al Paris, Cooking (And Cursing) Together

Posted by Jason Sheehan on January 21st, 2013

Okay, so quite some time ago (like back in November), there was a rare collaboration dinner that happened at Heirloom. It was the launch of a dinner series that chef Al Paris was doing to celebrate the regions culinary “heirlooms” (get it?), and he started things off with a bang by cooking with none other than Georges Perrier who Paris has known, apparently, since the beginning of time (or at least since the early 90′s, when Paris ran Circa across the street from Le Bec Fin).

Just recently, PR guy, whiskey enthusiast and man-about-town Peter Breslow posted a video of the event. But rather than just showing off the food and the end-product of the two chefs’ collaboration, the camera went into the kitchen and showed the three days of work that went into producing what looked to be a truly remarkable meal.

It’s a pretty long video (about ten minutes), but it’s totally worth watching. Mostly because while all of us have seen Georges Perrier talk and yell and drink and scowl plenty lately, when’s the last time you saw chef Perrier–the man who put Philly on the culinary map–actually cook?

Well he does that here. In addition to yelling, drinking, scowling and smoking a cigar while prepping. Perrier works the line like a champ and generally shows the entire kitchen what’s what. Frankly, it’s worth watching just for the scene where he shows the cooks (and Paris) how to make a proper mussel soup, pulls the chef’s equivalent of a mike-dropper (tossing down his pan and serving spoon), then storms off saying “Now you tell me how fucking good it is…”

Video is after the jump. Bon apetit.

Show me the video

Georges Perrier Is Cooking at Heirloom

Posted by Foobooz on October 30th, 2012

For one night only, Georges Perrier will be cooking at Chestnut Hill’s Heirloom. Heirloom’s chef Al Paris has invited the former chef and owner of Le Bec Fin to kickoff Paris’ collaborative dinner series.

The $125 six-course dinner is scheduled for Wednesday, November 14th. There will be two seatings available, starting at 5:30 or 6 p.m. and 8:30 or 9 p.m.

More details and the menu »

UPDATED Aspiring Chefs: Get Trained By Vetri, Solomonov, Perrier and More

Posted by Jason Sheehan on October 8th, 2012

UPDATE: Unsurprisingly, we’ve already been getting questions from folks about this new program. One of the big ones? How much is it going to cost. I can now tell you that we just heard from COOK and they have decided that the 10 students chosen for the 1st semester of the COOK Masters Program will be going FOR FREE. Yup, you read it right: 20 hours of instruction by the city’s best chefs, and it ain’t gonna cost you a penny.

This is going to be huge.

No, seriously. For all of you cooks out there–for all of you apprentices, stagiers, externs, students and passionate amateurs, all of you up-and-comers, all of you line dogs aspiring for something more, all of you broke-ass, bone-tired, hard-working, up-by-your-bootstraps white jackets banging out 200 tables a night and reading cookbooks on the dock between dinner hits… Man, do I have some news for you.

Right now, as we speak, we here at Foobooz and the team at COOK are making plans for the first semester of the COOK Masters Program: A straight-up professional cooking school designed to give 10 lucky students the experience of a lifetime as they are personally trained by some of Philadelphia’s best and most successful chefs. Here’s the pitch:

After just one year and over five hundred cooking classes, COOK, Philadelphia’s premier demonstration kitchen, begins a new chapter with The COOK Masters Program: an instructional cooking series taught by some of the city’s and country’s biggest culinary names, for students who are truly passionate about pursuing a professional career in the restaurant industry.

And just wait until you hear who the instructors are going to be…

Read the rest of this entry »

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