Comments on: My Compliments to the Chef http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/ Scenes from the podium...one pager at a time. Thu, 09 Sep 2010 04:57:00 -0700 http://wordpress.org/?v=2.8.4 hourly 1 By: Restaurant Gal http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/comment-page-1/#comment-379 Restaurant Gal Sat, 08 Jul 2006 01:30:49 +0000 http://www.restaurantgal.com/?p=94#comment-379 Kay--Great story! Kay–Great story!

]]> By: Kay http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/comment-page-1/#comment-378 Kay Fri, 07 Jul 2006 19:19:33 +0000 http://www.restaurantgal.com/?p=94#comment-378 We were in Napa Valley the week after Thanksgiving last year and went to eat at a lovely restaurant, Auberge du Soleil. After a really marvelous meal I expressed our appreciation to our waiter, highlighting the dessert. I asked if he thought Chef would be willing to share the recipe. He said that the pastry chef was not there at the time, but if I left my business card he would make sure the chef knew of my comments. The next morning at 10:00 a.m. I received an e-mail from Paul Lemieux, the Executive Pastry Chef thanking me for my comments and including the recipe for the dessert I so admired. He did note that I might want to scale it back for a smaller number of plates - near as I can tell, his serves about 100. :-) P.S. I have since made said dessert at home to rave reviews - and I give all the credit to Chef Lemieux. We were in Napa Valley the week after Thanksgiving last year and went to eat at a lovely restaurant, Auberge du Soleil. After a really marvelous meal I expressed our appreciation to our waiter, highlighting the dessert. I asked if he thought Chef would be willing to share the recipe. He said that the pastry chef was not there at the time, but if I left my business card he would make sure the chef knew of my comments.

The next morning at 10:00 a.m. I received an e-mail from Paul Lemieux, the Executive Pastry Chef thanking me for my comments and including the recipe for the dessert I so admired. He did note that I might want to scale it back for a smaller number of plates – near as I can tell, his serves about 100. :-)

P.S. I have since made said dessert at home to rave reviews – and I give all the credit to Chef Lemieux.

]]> By: Restaurant Gal http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/comment-page-1/#comment-377 Restaurant Gal Fri, 07 Jul 2006 01:07:49 +0000 http://www.restaurantgal.com/?p=94#comment-377 Mukta--Believe me, a thank you and a nice tip were just the right way to say it all. Mukta–Believe me, a thank you and a nice tip were just the right way to say it all.

]]> By: Mukta http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/comment-page-1/#comment-374 Mukta Thu, 06 Jul 2006 14:05:53 +0000 http://www.restaurantgal.com/?p=94#comment-374 I was out for a meal with a couple of my friends. We had gone to this small, unpretentious place that is known for its biryanis (an Indian rice preparation). We chose to be a little daring and ordered Chinese. The person who took the order was so sweet - he explained that such preparations were not really their forte. When we insisted, he told us exactly how the dish was prepared and confirmed if that is what we wanted. That really is one of the best services I have had in a long time - to have someone serve me as if my dining experience mattered to him. I wish I had said something other than a 'Thank you' and leaving behind a good tip. That waiter was really precious. :-) I was out for a meal with a couple of my friends. We had gone to this small, unpretentious place that is known for its biryanis (an Indian rice preparation). We chose to be a little daring and ordered Chinese. The person who took the order was so sweet – he explained that such preparations were not really their forte. When we insisted, he told us exactly how the dish was prepared and confirmed if that is what we wanted.

That really is one of the best services I have had in a long time – to have someone serve me as if my dining experience mattered to him. I wish I had said something other than a ‘Thank you’ and leaving behind a good tip.

That waiter was really precious. :-)

]]> By: Natalie http://www.restaurantgal.com/2006/07/my-compliments-to-the-chef/comment-page-1/#comment-370 Natalie Wed, 05 Jul 2006 23:35:05 +0000 http://www.restaurantgal.com/?p=94#comment-370 That's good to know. I'll be sure to try and leave some written compliments when they are well deserved. That’s good to know. I’ll be sure to try and leave some written compliments when they are well deserved.

]]>