If the word circulated by the management team at Georges' in Wayne is correct, Georges Perrier has retired.
Last year, he sold Le Bec-Fin, his flagship at 1523 Walnut St.; it opened a few months later under new operators.
Last week, I reported that Perrier, 69, was no longer involved with The Art of Bread by Georges Perrier, the bakery/cafe he opened two years ago in Narberth, ostensibly as a wholesale division.
That news item inspired a statement from a publicist for Georges' - which was known as Le Mas Perrier when it opened 12 years ago in what is now Eagle Village Shops in Wayne:
"I wanted to share that Mr. Perrier has actually retired and as a result is no longer involved with Georges' on the Main Line either," the statement read, announcing that chef David John Murray had come aboard last month and was fine-tuning the menu. (The email described Murray as a former chef de cuisine for Geoff Zakarian, but Murray's bio posted on LinkedIn clarifies: He was a sous chef at the Water Club in Atlantic City and consulted last year at the Gables at Chadds Ford.)
There's a new general manager at Georges' - Aaron Kavulich, who grew up in Scranton and worked in Pittsburgh before coming to Philly, where he attempted to open a restaurant in Old City. Kavulich declined to talk about changes coming to Georges'.
Which gets us back to Perrier.
A year after selling Le Bec-Fin, Perrier's name still appears on its liquor license, with new owner Nicolas Fanucci. City records also list Perrier as the sole owner of 1523 Walnut St., LBF's building. Perrier's name also appears on Georges' liquor license, along with that of a longtime manager.
"Retired"? Perhaps it's more like a forced retirement, if what I have heard is true. Perrier's investors - tired of losses - asked him to step aside.
Perrier has not returned messages.
Post updated: LBF alumnus Chip Roman has invited Perrier to host a pop-up at his restaurant, Mica in Chestnut Hill, from May 7 through 11. In addition to Mica's tasting menu, Perrier will be in the kitchen for a la carte service Tuesday-Thursday and for a prix-fixe ((3 Courses $50 / 4 Courses $60) on Friday and Saturday.
1st Course
Purple Top Asparagus Salad
Sauce Gribiche, Fines Herbs and Salmon Caviar
English Pea Veloute
Magret Duck Confit, Pumpernickel and Crème Fraiche
Mille-Feuille de Saumon Fume avec sa Salade de Concombres
Layered Terrine of House Smoked Salmon with Cucumber Salad
Salade de Cailles
Salad of Quails with Mache in Raspberry Hazelnut Vinaigrette
Ravioli de Champignons, Sauce Ivoire 9
Mushroom Ravioli with Ivory Sauce
2nd Course
Escargot au Champagne
Snails in Champagne with Hazelnut-Chartreuse Butter
Ravioli de Foie Gras, Sauce Perrigourdine
Foie Gras Ravioli with Black Truffle Sauce
Veal Sweetbreads "Pithivier"
English Peas, Ham and Tarragon
Galette de Crabe "Le Bec-Fin"
Le Bec-Fin Crab Cake with Light Mustard Sauce
Main course
Medaillons de Veau aux Morilles
Medallions of Veal with Wild Morel Mushrooms
Tournadoes de Boeuf, Sauce Medoc
Fillet of Beef in Bordeaux Wine Sauce
Loup sur sa Peau Croustillante a l'Orientale
Black Sea Bass Cooked on its Crispy Skin, Asian Style
Quenelles de Brochet a l'Americaine
Feather-light Pike Dumplings in Lobster Sauce
Dessert Menu
Souffle Glace Grand Marnier
Frozen Grand Marnier Souffle
Blancs en Neige aux Framboises Deguisees
Floating Islands with Caramelized Raspberries
Gateau St. Nizier
Flourless Chocolate Cake
Soupe de Fruits, Sauce Banane et Citron Vert
Summer Fruit Soup with Banana Lime Sauce