Saturday, February 13, 2016

Le Bec-Fin opening Tuesday

It will be the most expensive restaurant in the city.

Le Bec-Fin opening Tuesday

The New Le Bec-Fin Video: The New Le Bec-Fin

Le Bec-Fin (1523 Walnut St., 215-567-1000) returns Tuesday, three months after founder Georges Perrier ceded it to his former general manager, Nicolas Fanucci.

Fanucci, who stunned the dining world by resigning his post as general manager of the vaunted French Laundry in Yountville, Calif., to buy the Philadelphia landmark, hired a French Laundry alum, Walter Abrams, as chef.

He imported four other French Laundry alums, including Abrams' fiancee, pastry chef Jennifer Smith.

Sommelier Philippe Sautriat comes from Alain Ducasse. Fanucci also commissioned a renovation, subtle yet powerful, by Philadelphia designer John Kelly.

The downstairs bar has been warmed up and is now Chez Georges.

The redo eliminated the front dining room, turning it into a salon/anteroom; the restaurant went from 90 seats to 62 — 44 in the main room and 18 upstairs. Le Bec-Fin also has reverted to prix-fixe-only: $150 at dinner (Monday to Saturday) and, starting June 18, $55 at lunch (weekdays). That $150 tariff is the priciest in the city, a fine-dining splurge in an increasingly small-plate town.

Here is a sampling of Abrams' menu:



Confit Escargot, Foraged Greens, Consomme de pintade


Spanish Mackerel, Rye baked beets, Dijon- fried egg emulsion


Egg pasta filled with lambs neck, Wild sorrel, Coriander


Seared Foie Gras, , fraise des bois , caramelized onion brioche



Poached Halibut, Holland leeks, Osetra butter


Grilled Langoustines, Tomato, Favas, bonito


Guinea hen, Guanciale, Plum, truffles


Dry aged rib eye, morel mushrooms, peas , Red wine croutons


Artisinal cheeses with Local Honey and granola


candied ginger genoise, lime, Lychee


Salted caramel mousse, filberts, cola poached cherries


Fanucci promises a return to LBF's heyday, especially anticipatory service.

Though the cheese and dessert carts haven't made the transition, there will be a cart offering mignardises. The bar downstairs will have a classic French comfort-food menu.

See Michael S. Wirtz's video, shot last Friday.


Staff Writer
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About this blog
Michael Klein, the editor/producer of, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here.

Michael Klein Staff Writer
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