How Mireille Guiliano Doesn’t Get Fat: Breakfast at Balthazar
When Mireille Guiliano first came to America as an exchange student, she gained weight for the first time in her life. Many years later, after becoming a CEO of Veuve Clicquot, she penned the buzzy No. 1 best-seller French Women Don’t Get Fat, now out in paperback. After 25 years of splitting her time between New York and Paris, Guiliano is still amazed by the large portions here, and by the New Yorker’s tendency to eat on the go. “To eat your bagel and your muffin with coffee on the subway is gross,” she says. “How can you do it with the smell and the noise and the moving? I’d rather starve.” She’s also still shocked when she sees people eating on the street or standing up. “For French people, you’re supposed to eat at the table. Besides the bed, it’s the most important piece of furniture in the house.” So what’s she been eating at the table this week?
A Happy New York Ending for Gordo; Bruni Thinks Michelin Ratings ‘JustGordon Ramsay at the London is the only new restaurant in town to earn two stars in the Michelin Guide, a conquest that’s especially sweet here where the chef is often maligned and/or mocked — by us, for example. [NYP]
Related: Gordon Ramsay, Gay Icon
Two of Jean-Georges Vongerichten’s “lesser lights,” Vong and JoJo, have received the same Michelin rating as Café Boulud, and according to Bruni, “that’s just nutty.” [Diner’s Journal/NYT]
Jean-Georges has promoted a 24-year-old star sous-chef to be chef de cuisine at Perry St. [Eater]
Back of the House
The Great Chef CrisisRecently, apropos nothing much, a prominent young chef we were chatting with launched into a tirade about the restaurant world’s “labor problem.” “None of us can get enough good cooks!” he exclaimed, by way of explanation. Between 2000 and 2006, only a handful of high-end restaurants — Lespinasse, Meigas, Quilty’s — have closed, and there has been an avalanche of major openings: Robuchon, Ramsay, Per Se, Masa, Craft, Del Posto, Morimoto, A Voce, the Modern, Lever House, Buddakan, Cafe Gray, Alto — the list goes on and on. “And it’s not just the massive boom of restaurants,” Adam Platt tells us. “They also have to be either bigger, or chefs have to open multiple places, so that they can enjoy the economies of scale they need to compete.”
A Restaurant Week Guide to the Forgotten and UnderappreciatedThe Restaurant Week participants we’re about to endorse aren’t obscure, strictly speaking. You just wouldn’t find their names in the same sentence as the word “buzz” – not, at least, since the Clinton years. But they’re all more than worth the $24.07 you’ll pay for lunch ($35 for dinner) starting on Monday, and you might even beat the crowds.