[…]server, walking back to us with two glasses of bubbling Andre’ et Mireille Tissot “Pigall’s Label” Cremant du Jura, N/V.Returning to our table, I found Tammy & Wendy still chatting. As I sat down, Tammy said, “I’m not even going to show you menus. Chef is going to do what he […]
[…]week of vacation in Mexico’s Mayan Riviera (report coming soon), I worked at Jean-Robert at Pigall’s. When I arrived, I was greeted warmly and asked immediately if I was there all night. I said I was, and Raymond told me that I’d be running the amuse bouche and cheese stations […]
[…]in the fundraiser. The chefs in my kitchen were Chef Jean-Robert de Carvel of Jean-Robert at Pigall’s and Chef Paul Sturkey of Sturkey’s. These two chefs designed a delicious item for the guests at the fundraiser. It was a sweet pea puree topped with Oyster Mushrooms (sauteed with parsley, shallots, […]
[…]for our 7:00 reservation, were warmly welcomed by Richard Brown, maitre’d, and enjoyed Pigall’s Martinis in the cozy bar area before heading to our table, a four-top in a corner near the front of the restaurant. Before settling in, we all went back to the kitchen to say hi to […]
[…]was a beautiful presentation (on plates that reminded me of the “football” plates we used at Pigall’s) of three very distinctly-flavored tiny dumplings. My favorite was the Sui Mai because the textures of the seafood components were distinct, the flavors precise, and the lobster-uni emulsion added a wonderful unctuousness and […]
[…]Jean-Robert and the team after working part-time for 4 years at the now-shuttered Jean-Robert at Pigall’s. I am really happy that Cincinnati has retained this great chef. In preparation for opening, we did a “friends and family” evening on Saturday August 7 2010 which I cooked with Jean-Robert, Rob, and […]
[…]of us. What a beautiful dining room! It was great to reconnect with Steven M, former colleague at Pigall’s, now serving at Orchids. After practically tackling us when we entered the hotel lobby, he led us to our banquette in the corner of the fabulous room where a lovely bottle […]
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[…]in beautiful Adams County Ohio. Joanne and I met when we worked together at Jean-Robert at Pigall’s, shortly before she was opening executive chef for Lavomatic. We also worked together at Slims Restaurant. We’ve became good friends since we share the same geeky passion about food (and comic books, like […]