Ready for Day 4! Look for Philadelphia’s Chef Georges Perrier and a true taste of France at tonight’s ChefDance dinner.
Photo: Chris Crisman
ChefDance Dinner Menu:
First Course: Le Bec-Fin Galette de Crabe Whole Grain Mustard Emulsion, Haricot Vert
Main: Coq au Vin, Red Wine Braised Chicken, Pearl Onions, Baby Carrots, Celeriac Puree, Fines Herbs
Cheese: Triple Cream Brie, Thai Basil-Blueberry Compote Manchego, Honey and Pecans Mixed Greens, Balsamic Vinegar and Olive oil
Dessert: “Ile Flotante” Vanilla Crème Anglaise, Swiss Meringue, Caramel
About Chef Georges:
Born in Lyon, Chef Georges Perrier trained at La Pyramide in Vienne, France. He moved to the USA in 1967, at the age of 21, and started working in Philadelphia in the late 1960s. Opened in 1970, Le Bec Fin was the first classic French restaurant in Philadelphia. Owner and founder Georges Perrier named the restaurant after the French colloquialism for “fine palate”. Soon after opening Le Bec Fin, Perrier established its reputation as Philadelphia’s finest restaurant and later, the restaurant was rated America’s finest French restaurant, and awarded five stars by the prestigious Mobil Travel Guide. Perrier is recognized as the grandfather of French cuisine in America and also a world-renowned chef. In January 2009, the French government awarded Perrier the Legion d’Honneur, which is a French order established by Napoleon Bonaparte and the highest decoration in France.
Follow the Chef:
Facebook: Georges Perrier