Chef Georges Perrier opened Le Bec-Fin in 1970, growing the restaurant to be one of the finest French dining rooms in the United States. Diners—usually dressed in business casual attire—must ring the bell at the brass door before gaining entry to this elegant restaurant, whose Louis XVI-style interior features large chandeliers, gold leaf crown, and tables covered in white linens. A signature since opening, Perrier’s galette de crabe is a crab cake served with whole-grain mustard and French green beans. The wine list includes more than 400 labels, with many vintages from the Rhône Valley. The finale the multi-course tasting menus is Le Bec-Fin's famed dessert cart, which is loaded with fresh-made cakes, pastries, and tarts.
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From Food & Wine , JUL 2005
By the time I arrived in the city, his Le Bec-Fin was recognized, both by the nation's reigning food critics and by the locals...MORE
From Food & Wine , JUN 2007
The talk was all about Marc, an F&W Best New Chef 1999, and not just because he has so many protégés who’ve done well—including Jeffrey Michaud, Marc’s executive chef at the...MORE
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