The French-born chef Roland Passot , the owner of La Folie and more casual, Left Bank Brasseries , has been named one of the "eight Bay Area wonders of eating "by the San Francisco Chronicle leading critic Michael Bauer.
Video Roland Passot
Early life and career
Passot was born in 1955 in Villefranche-sur-SaÃÆ'Â'ne, in RhÃ'ne-Alpes France. He was a classically trained French cook, after following a cooking school in Lyon when he began as an assistant, at the age of fourteen, at the restaurant LÃÆ' Â © on de Lyon in the city under Chef Paul Lacombe, and then Pierre Orsi Restaurant. After Passot rose to the rank of assistant sous-chef at LÃÆ'Â on de Lyon, Jean Banchet (who Passot considers his most important influence) recruited him in 1979 to work at Le Francais in Wheeling, Illinois (near Chicago, Illinois | Chicago) then sent him in 1981 to open the French Room at Adolphus Hotel in Dallas, Texas (He was fired from the French Room after entering a shouting match with the maitre d '). In between, he opened Le Castel in San Francisco.
Maps Roland Passot
Restaurants
Passot opened La Folie on Polk Street in 1988, along with his wife, Jamie and brother Georges. A small brasserie in the Polk Gulch section of the Russian Hill neighborhood in San Francisco opened at a cost of $ 45,000 without outside investors. His wife composed the name, which means "madness" or "stupidity" in French, referring to the difficulty of opening a new stand in San Francisco's competitive restaurant scene. Still a family business, his brother serves as a sommelier, and his wife as General Manager.
La Folie continued to gain reputation and refinement until 2000 it was one of only a few restaurants in San Francisco Bay Area, California, to get a "four star" review from the San Francisco Chronicle, from the city's most famous food. critics. It still has a difference in 2008. In 2013, La Folie still serves Foie Gras for violating California Law of July 2012 which prohibits the sale of Foie Gras. The law was passed because producers of cruelty hit the ducks. Avoiding the "fusion" influence, the establishment is a conventional contemporary French restaurant, with classic French use of sauces and sauces, but lighter than the traditional French and with attention to local ingredients.
Although the famous restaurant was not profitable significantly because of its small size, low "turn", and high material and operating costs (with 24 employees for 60-70 seats, and 2 1 >/ 2 to a 3 hour reservation slot on an average "tab" of $ 75 per guest, earning just $ 1.7 million in 1998). In 1994, with partner Ed Levine, a graduate of Stanford Business School who became CFO of the Il Fornaio chain, Passot opened a much larger (220 seat) Left Bank restaurant in Larkspur, California, as a more relaxed alternative to La Folie. The second Left Bank opened in Menlo Park, California in 1998, and then San Jose in 2003. Left Banks is a warm and vibrant brasserie, offering cuisine inspired by French cuisine. Restaurants serve a home-cooked style of Passot calling "Cuisine Grand-mere". In 2009, the Left Bank restaurant group opened LB Steak, a modern American Steakhouse, in San Jose's premier Santana Row. LB Steak is a very elegant American Steak that reflects the typical charm of the neighborhood and neighboring Santana Row. Featuring USDA Prime Beef, they are known for a wide selection of 10 main steaks and a Prime Rib dinner on Sunday night.
Influence and appreciation
In style, Passot loves contemporary French cuisine, avoiding fusion, molecular cooking skills, and new devices or techniques such as sous vide. Passot has a reputation for recruiting and guiding young academy-trained chefs. A number of successful restaurant chefs praise Passot as a mentor, or as an inspiration, including Richard Reddington, Chef of REDD Michelin star in Yountville, CA. Jeffrey Russell, Executive Chef at The Grand America Hotel in Salt Lake City, Trey Foshee from George's at the Cove in La Jolla, California, and Michael Kramer, formerly of McCrady's Restaurant in Charleston, South Carolina and (in 2008) from Voice Restaurant in Houston, Texas
In 1991 Passot was inducted into Maitres Cuisiniers de France. Her restaurant won the Zagat Survey award for "Best Food" and "Best French Restaurant Nouvelle" in 1998, and "Best French Restaurant" in San Francisco, in 2002. She also received the James Beard Award as "the greatest star chef" of 1980, and other "best" awards and awards from USA Today, Food & amp; Wine magazine, Gourmet magazine, Gault Millau, and SF Weekly. In 2001, the French Government awarded him "Chevalier dans l'Ordre du MÃÆ'¨rite Agricole".
A local caviar producer, Tsar Nicoulai, has named a product afterwards.
Personal life
Passot met his wife, Jamie, while working at the Four Seasons Resort in Irving, Texas. They have two children, Charlotte and Jean Paul. Known for being social and social, Passot is often a participant in cooking and demonstration shows, charity events, and television appearances. After gaining weight from the stress of managing his restaurant, he lost 60 pounds by removing alcohol, sugar, and starch from his diet.
References
External links
- lafolie.com - La Folie's official site
- leftbank.com - Official Bank Left site
- tanglewood.com - the official Tanglewood site
Source of the article : Wikipedia
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