Georges Perrier Explained

Georges Perrier
Pronunciation:/dʒɔːdʒˈpɛri.eɪ/
Birth Date:10 December 1943
Birth Place:Lyon, France
Nationality:French
Occupation:Chef, businessman
Style:French cuisine

Georges Perrier (born 1943) is a French chef who emigrated to the United States in 1967 and lived in Philadelphia, where he founded and ran Le Bec-Fin and other restaurants, bars and cafés across the country.[1]

Early life

At age 12, Perrier created his first entrée, "Sweetbreads with Mushrooms and Madeira", and after this experience, he decided on his career which he began two years later at age 14. He trained with chefs at various restaurants of France, including Michel Lorrain of Casino de Charbonnières near Lyon, Jacques Picard of L’Oustau de Baumanière in Provence, and Guy Thivard in Vienne, owned by Ferdinand Point.[2]

Le Bec-Fin

Perrier immigrated in the United States of America in November 1967 as Head Chef of Peter von Starck's La Panetiere. In 1970, he opened Le Bec-Fin, a French seafood-specialised restaurant. Originally on 1312 Spruce St., it moved to Walnut Street in 1983. Le Bec-Fin was awarded as one of the best restaurant in the United States.[3] It has received a total of 10 James Beard Foundation Awards between 1992 and 2002.[4] The restaurant has been rated Five-Stars by the Mobil Travel Guide for over 20 years and Five-Diamond status with the American Automobile Association (AAA) since 1989. For three consecutive years, readers of Gourmet magazine have selected the restaurant as their #1 choice in Philadelphia. In 1994, Le Bec-Fin was named the #1 restaurant in the county by readers of Conde Nast Traveler magazine. Zagat survey continually lists Le Bec-Fin as Philadelphia's favorite restaurant and gives it the highest score of any restaurant in the country since 1993.

At Le Bec-Fin, Georges Perrier perfected seafood based recipes such as the galette de crabe, a French riff on an American crab cake that he developed after a trip to Maryland’s Eastern Shore. [5] After 43 years, the restaurant closed on June 15, 2013.[6]

Brasserie Perrier

Opened in 1997 on Walnut Street, Philadelphia, the Brasserie Perrier was Georges' second restaurant. It was a casual and contemporary sibling to his haute-cuisine jewel, Le Bec-Fin. The brasserie closed in 2009 due to a rent increase. [7]

Bistro Perrier

Chef Georges Perrier became master-in-residence at The Restaurant School at Walnut Hill College in 2017, and he began his role at "Le Bec-Fin Redux," a one-night-only reprisal of his menu in the restaurant that would later become Bistro Perrier.

Georges Perrier helped guide the careers student chefs at Walnut Hill College. He taught, host special dinners, and led workshops for professional chefs on the WHC campus.[8]

Television & Cinema

Achievements

Further reading

Notes and References

  1. News: 2012 . Strip Tease Officiel FR "America America 6 : Et Dieu dans tout ça ?".
  2. Web site: Georges Perrier is the inspiration behind the new Bistro Perrier in Philadelphia. August 30, 2018. Walnut Hill College. July 24, 2019.
  3. News: September 2003 . The Best French Restaurant in America . John . Mariani . Esquire . 62 . 3 . 120.
  4. News: 2002 . James Beard Foundation Award.
  5. News: 2022 . Galette de Crabe ‘Le Bec-Fin’.
  6. Web site: Le Bec Fin Closing For Good on Saturday, June 15. Flatt. Collin. June 12, 2013. Eater Philly. July 24, 2019.
  7. News: Brasserie Perrier is Gone.
  8. News: Bio courtesy of AudreyClaireCook.com.
  9. Web site: King Georges by Erika Frankel.
  10. News: List of Maitres Cuisiniers de France .
  11. News: September 2003 . The Best French Restaurant in America . John . Mariani . Esquire . 62 . 3 . 120.
  12. News: September 23, 1997 . Georges Perrier Le Bec-Fin Recipes by Georges Perrier and Aliza Green.
  13. News: 1998 . Perrier Outstanding Restaurant Award .
  14. News: January 3, 2009 . Brasserie Perrier is gone . Craig . LaBan . The Philadelphia Inquirer . May 26, 2010.
  15. News: Bio courtesy of AudreyClaireCook.com.
  16. News: 2012 . Strip Tease Officiel FR "America America 6 : Et Dieu dans tout ça ?".