#georges perrier

[handeaux]

On This Day In Cincinnati History

Cincinnatian Hotel Chef Georges Perrier on 25 May 1988 recreated the menu featured in the Oscar-winning film, “Babette’s Feast.” Diners savored the luxurious repast after paying $75 a person. #CincinnatiCuriosities

[phillygrub]

First Fridays at Baril with Georges Perrier

First Fridays at @BarilPhilly with Bouillabaisse by @Georges_Perrier & @drewnugentjazz:

Chef/owner Michael Franco proudly presents a classic French bistro experience enhanced by his mentor the legendary Georges Perrier. Starting on Friday, March 3rd, this new signature event on the first Friday of every month will have a special addition to the menu: a traditional Provençal bouillabaisse prepared by Perrier and Baril chef Ken Wallace, alongside atmospheric live music. The dish is…

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[andersonvision]

KING GEORGES

KING GEORGES REVIEWED “King Georges” changes a great deal throughout its narrative. The documentary started as a local fan tribute to Chef Georges Perrier, but Perrier has a different idea. He’s going to take recent Top Chef winner Nicholas Elmi and teach him the methods to take over Georges’ restaurant. But, George is having trouble leaving the restaurant life. The fear of retirement could’ve…

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[phillygrub]

Philly Food Social Media of the Week

Philly Grub's Philly Food Social Media of the Week

Here are some of our favorite Philly food social media posts and stories of the week! A whiskey convention is coming to Philly! The #AmericanWhiskeyConvention is coming to @CitizensBankPark on 3/25/16! #VIPBooze… https://t.co/F6EjvySoII pic.twitter.com/CsHxkS3Ab4 — G-LO (@boozedancing) February 28, 2016 NYC’s P.J. Clarke’s will be opening at The Curtis. .@PHLBizJournal: .@PJClarkes is coming to…

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[americanfilminstitute]

King Georges director Erika Frankel talked to us about why she made a film on the Godfather of French cuisine in America, Georges Perrier.

About the film: After 40 years in business, five-star French restaurant Le Bec-Fin, a longtime bastion of the Philadelphia culinary scene, is facing the end. Times and tastes have changed, and its owner and master chef, Georges Perrier, is getting older. Perrier, however, remains fiercely dedicated to his work. Take an intimate look at a legendary restaurant and its passionate leader who must cope with the inevitability of change and passing the torch to his talented protégé.