Georges Perrier was born in 1943 in Lyon, France. At age 12, he created his first entrée, sweetbreads with mushrooms and madeira, and after the applause, he decided on his career which he began two years later at age 14. For nine years he trained with Great Chefs Michel Lorrain in Lyon, Jacques Picard in Provence, and Guy Thivard at Ferdinand Point’s legendary restaurant “La Pyramide” in Vienne, France.
In 1967 he came to the USA to become executive chef at La Panetiere in Philadelphia. Three years later in 1970 he opened his own restaurant, Le Bec-Fin, that quickly became an institution. In 1981, at the age of 38, Chef Perrier was admitted to the Maitres Cuisiniers de France. Two years later, in 1983, he moved the award winning Le Bec-Fin restaurant to larger quarters on Walnut Street.
Great Chefs showed up in 1994 to tape Chef Perrier for their Great Chefs of the East series and their Great Chefs – Great Cities television series for the Discovery Channel. In 2009 the French government awarded Chef Perrier the Legion d’ Honneur. But the years had taken its toll on this perfectionist chef, who was married to his business. After the divorce with his wife, he announced his retirement in 2012 and served Le Bec-Fin’s last dinner on June 15, 2013. It has housed other restaurants and was sold at auction to satisfy a judgement taken out by his ex-wife.
But now a film has been done about Chef Georges Perrier entitled “King Georges”, which premiered in April 2015. And at 73 years young in 2016, we don’t think this story is over yet. Stay tuned….
Serving: Makes two 9-by-5-inch loaves; serves 12 to 16 Print Vanilla Parfait By Great Chefs November 10, 2015 Colorful nuts and fruits dot slices of velvety vanilla- and fig-scented mousse, a wonderful dessert for a dinner party since it may be made a few days in advance and frozen. Ingredients Parfait Blanched Almonds – 1 […]
Mouclade des Moules (Steamed Mussels)
Serving: 4 Print Mouclade des Moules (Steamed Mussels) By Great Chefs November 10, 2015 Steamed mussels in an aromatic and flavorful sauce are a classic French dish. In this version, a hint of curry adds an interesting note to the creamy sauce. This dish may be served hot, or at room temperature. Ingredients Unsalted Butter […]
Lamb with Spring Vegetables
Serving: 4 Print Lamb with Spring Vegetables By Great Chefs November 9, 2015 Young spring lamb should be used in this dish, which consists of layers of sliced lamb loin, caramelized turnips, and a mixture of braised vegetables. A sauce of rich flavored lamb stock is the final touch. Ingredients Lamb Loins – two, 1-pound, […]