January 28, 2001 |
Georges Perrier, who put Philadelphia on the world culinary map while becoming one of the country's best-known French chefs, is stepping down as executive chef of Le Bec-Fin, his flagship restaurant. He will assume the title of chef-owner. He says he's lost his mojo. "I'm tired. I'm old. I have two other restaurants to run," said Perrier, 57, introducing his successor, Frederic Cote, 33, to a dining room full of staff Friday afternoon. Cote previously was second in command at Daniel in New York, one of the top-rated French restaurants in the United States.
January 19, 2001 |
Mon Dieu! Folks are starved for French food in the suburbs. Or so you might think. On a recent Friday evening, the parking lot at Spread Eagle Village, home of Georges Perrier's latest restaurant, was packed with cars. This time out, the diminutive dynamo behind Le Bec-Fin and Brasserie Perrier is trying to evoke the feeling of a French country estate, which the eatery's name, Le Mas Perrier, suggests. Perrier imported 29-year-old chef Pascal Valero, who brings to Le Mas Perrier Provencal dishes with his own twist.
February 3, 2000 |
The Perrier Group of America has until Feb. 19 to submit plans for follow-up testing at its Sasoonan Springs site in South Coventry Township or the company's controversial application to pump well water will be denied, state environmental officials said. The company, whose brands dominate the nation's bottled-water market, has proposed taking up to 95,000 gallons of water a day from a bore hole - a type of well - that it has drilled on the property. The company collects an average 65,000 gallons of water a day from the springs, trucking it to its bottling plant near Allentown.
January 30, 2000 |
Francesco Martorella, executive chef at Georges Perrier's Brasserie Perrier since its opening three years ago, served up his resignation Friday at the posh Walnut Street eatery, effective the end of next month. Martorella, 41, trained at the Culinary Institute of America, and worked at the Four Seasons, Ciboulette, and the Ritz-Carlton before joining Perrier at Le Bec-Fin in 1996. "I wish him well," said Perrier, who declined to identify Martorella's replacement. Martorella's departure comes as Perrier is empire-building; he recently announced that he would develop a third restaurant, in Wayne.
January 12, 2000 |
Sacre bleu! Le Bec-Fin has lost a star. The Walnut Street restaurant, which for two decades has held the Mobil Travel Guide's top, five-star rating, has received four stars in the guide's 2000 edition, it was announced yesterday. Although the award amounts pretty much to bragging rights and a nifty wall plaque, chef-owner Georges Perrier took the news hard. "I've had better days in my life," said Perrier, who could not explain the demotion. Le Bec-Fin has held five stars every year since 1979, except for 1984 - when Perrier moved the French restaurant from Spruce Street to Walnut Street.
July 7, 1999 |
Justice may be blind, but she sure doesn't put up with the heat much better than anyone else. Sean Bosken, a salesman for Perrier Spring Water Co., learned that lesson the hard way yesterday, when he and coworkers began to remove all 84 water coolers from the Montgomery County Courthouse in Norristown. Bosken and county officials agree that the county's contract with Perrier expired yesterday. Still, when John Sgarlata, the county's deputy chief operating officer, got word that the coolers were being whisked away, he rounded up acting President Judge William T. Nicholas and the pair met up with the Perrier workers on the loading dock.
April 21, 1999 |
There is a variety of classic ways to make an omelet. Some shake the eggs in the pan; others prefer to beat them. And then there are those who subscribe to the scramble method. One chef may tell you success lies in the particular omelet pan you use and the whipping action of a wire whisk. Another will testify under oath, left hand placed on Larousse Gastronomique, that only clarified butter will do. Principles aside, it seems to be increasingly difficult to find a light, soft and creamy omelet with good structure when dining out. And even at home, many cooks are stymied when it comes to creating this simple pleasure, which dates back in legend to a hungry king of Spain who asked a peasant to prepare some food for him - quickly.
March 17, 1999 |
The Book and the Cook, 1999 edition (the 15th), begins officially at 5 p.m. Friday with the "Taste of the Festival" opening of the Book and the Cook Fair at the Convention Center. For the first time, the fair will initiate the 10-day culinary event. The festivities (for a $25 ticket) will include presentation of the Philadelphia Toque Award to cookbook author Marcella Hazan, and demonstrations by wine and food experts including French chefs Jacques Pepin and Georges Perrier. On Saturday evening, Perrier will be guest chef at the Culinary Society of Philadelphia Book and Cook Gala at the Restaurant School.
October 12, 1998 |
Dick Whitlock was enjoying his Caribbean cruise last winter until he reached for a bottle of cool, clear Ice Mountain springwater. What he read on the bottle's label nearly ruined his vacation. Out there in the middle of the deep blue sea, thousands of miles from home, Whitlock was about to quaff water from Sasoonan Springs in South Coventry Township, Chester County, Pa., his hometown, where he serves as chairman of the township supervisors. It was a moment of supreme irony.
January 18, 1998 |
Francesco Martorella remembers the day his life changed twice. Fall of 1994. The chef, at 36 already a veteran of three of the city's best restaurants, is standing outside 1522 Walnut St. This is the space that is supposed to be his future. He is putting together a restaurant with Enzo Fusaro, who ran Center City's Il Gallo Nero. Martorella has just returned from Italy, where he studied all the latest techniques. And now Fusaro is telling him gently that the project, at $2 million, is too expensive.