Georges Perrier Profile: Last Days of the French Chef

Critics say he needs to change. Customers say he needs to change. His staff says he needs to change. But change, as Georges Perrier will tell you, can be very, very hard

It is inconceivable that the arrogant, imperious Georges Perrier we knew, thought we knew, would have talked to himself this way — or even talked to himself at all — just a few years ago. But that Perrier is no more, and we are left with this one, the humble, pensive, befuddled soul on his heels in his buttery brown loafers. We’ve judged the old one stuffy and antiquated, ruled there’s no room for him anymore. Which may be true. It doesn’t make it any less tragic. Because when we take our legends, our elder statesmen, the people who built our city, and discard them in the name of the march to modernity, we somehow cheapen ourselves. We owe Georges Perrier something, whether we acknowledge it or not.

Sitting in Bar Lyonnais, sipping white wine with him, I ask him how, in total, he feels he’s been treated by the food critics, by Philadelphia. He shrugs a bit, mumbles something about being treated well. But then he says, “I think they have forgotten who I am and what I represent. The problem I see with the food critic is that they are always looking to see — ‘Who is gonna be the next Georges Perrier?’ That’s what the food critic wants.” He takes a slow, deliberate sip of his wine. “But there will never be the next Georges Perrier.”

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  • Todd

    Crisman’s portraits of Perrier are brilliant. He’s captured his pomposity, while celebrating the great tradition of french chefs. This chef says well done.

  • Jason

    Why can’t we appreciate Jose Garces, Jen Carroll, Morimoto, Marc Vetri, AND Georges Perrier…at the same time?

    It’s sad that Georges’ original vision of a restauant with elegant surroundings, impeccable service, and world-class foodwhich is now fully realizedis undesired by those who think having all three somehow makes one passe. (And as a graphic designer who absolutely hates wearing ties…well, I do not for one minute mind throwing one on if it means experiencing Le Bec-Fin in all its glory.)

    It’s so easy to be cynical; everybody loves to hate; and all thingseven greatnessare cast aside when something shiny & new appears on the horizon.

    People will lament Georges when he retires, and wax poetic at his funeral. That’s fine. But until then, I think I’ll appreciate his cantankerous nature and succulent offerings right now while he’s still around!

  • Carol

    I have only had the exquisite pleasure of dining at Le Bec Fin three times but I wouldn’t trade the experience for any other. I have also dined at most of the Starr restaurants as well as Amada and Tinto. While these places are very good, Georges’ point about the cost, compared to Le Bec Fin is true. The sticker shock at Le Bec Fin is known, upfront and you can buy your wine accordingly. The sticker shock at the others comes with the bill. I still believe the best meal I have ever eaten was my first dinner at Le Bec Fin.

  • Nathan

    This was a delightful article, but I disagree with its central premise. It’s not that Philadelphia is no longer interested in a formal, elegant, impeccably serviced, world-class restaurant–it’s that Le Bec Fin is no longer elegant, impeccable or world class enough. 1993 was a long time ago. Quality in service, decor and food is constantly evolving (see New York’s 3-star restaurants), and Le Bec has simply failed to keep up.

  • Simon

    this article is brilliant and eye opening. I hope for only the success of Le Bec. This article should be considered for a James Beard in Food writing. I was completely consumed by it

  • Ardie

    It was Perrier’s numerous PR agencies that created the image he wants to take credit for. There were other french restaurants that were better, but didn’t spend the money for PR.

  • Chef

    You can keep your flashy Steven Starr joints that are more about flash than food. George and Le Bec Fin is why I became a Chef. I wear tee shirts and jeans all day but when I dine I want to wear a coat and tie. It is called class. George once told me that the FOOD and SERVICE has to be the best anywhere and the guest must have a experience that they will get nowhere else and will remember forever. Of course if Le Bec Fin has to change decor I prefer the decor of the Fountain at the Four Seasons. Maybe George will go for that… As Alton always says “I am just here for the food!”.
    Lec Bec Fin is my “La Pyramide” and George is my “Fernand Point”.

  • Jake

    It doesn’t require a coat and tie to have a great dining experience. While Georges is one of the pillars of dining in Philadelphia, he, like many other classical French chefs have not evolved. As our country changes, so do our tastes. Chef Perrier creates an absolute fantastic product, but the market has changed.

    Georges Perrier is the best analog in a digital world.

  • Jason

    GEORGES PERRIER AND LE BEC-FIN, THE BEST!!! I GET TREATED VERY WELL THERE BY THE STAFF AND CHEF PERRIER! THE FOOD IS THE BEST I EVER HAD.
    LE BEC-FIN DESERVES RESPECT. DINE WEARING PROPER
    ATTIRE, NOT JEANS AND A T-SHIRT. THIS IS NOT SOME LOW-CLASS JOINT, THIS IS CLASS, THE BEST IN THE WORLD!

  • Mark

    I remember when Steven Starr couldn’t cook a burger. Don’t forget Steve Poses as one of the forerunners of the Phila restaurant scene.

  • http://keefrh@hotmail.com bRENDAN

    What a pompous ass.