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Claudine Pépin's restaurant


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#1 wattacetti

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Posted 20 January 2005 - 03:26 PM

Wow, I made it to 100 posts.

Jacques Pépin's mentioned near the end of his memoirs (The Apprentice) that his daughter Claudine was marrying a chef and was preparing to open a restaurant of her own in Oregon(?).

Does anyone know if this ever happened, and if so, where's the restaurant?

Just being curious…

Edited by wattacetti, 20 January 2005 - 03:27 PM.


#2 tighe

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Posted 20 January 2005 - 03:40 PM

From: http://www.aglink.or...dguestchefs.php

Rolland Wesen
Executive Chef
Rivers in Portland, Oregon
A recent arrival of Portland, Rolland brings eight years of New York City experience to the table from a diverse set of restaurants including Gramercy Tavern, The Rainbow Room, L'Absinthe, Union Pacific, and The Pearl Oyster Bar. As an Executive Chef, Rolland operated Jacques Brasserie, a traditional French Brasserie in the Upper East Side, as well as Demoarco, a fine dining, Northern Italian restaurant in Nantucket, MA. Rolland had also worked internationally at the Michelin Guide three star Restaurant Troisgros in south of France, and Michelin Guide one star Soho in London.

The lure of literally greener pastures and fresher ingredients brought Rolland and his wife Claudine Pepin from New York City in November of 2002. He describes the Pacific Northwest as a "Chef's Paradise", and strives to utilize as much as the local, seasonal produce as possible in his cooking.

Rivers
0470 SW Hamilton Court
Portland, OR 97239
503-802-5850


Rivers Restaurant
Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.
- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

#3 Gifted Gourmet

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Posted 20 January 2005 - 03:42 PM

Claudine did get married in the Yale Chapel and her father made the luncheon afterward .. read it in the NYT when it happened ..
the article by Julia Moskin in Celebrity Weddings, NYT :biggrin:

Ms. Pépin said she found Mr. Wesen to be ''different from most chefs -- very mellow.'' But he has his proper side, too. In February 2002 Mr. Wesen asked her parents for her hand by letter. No one was more surprised at Ms. Pépin's choice of a chef than the bride's father ...Her father, whose cooking style, like his accent, remains thickly, joyfully French, had prepared two of her favorites -- a rich pâté of pheasant and truffles, and thin slices of salt-cured pork tenderloin. He also cooked an extraordinary cheese gougères (a specialty of his native Burgundy) -- crusty outside and custardy within. His wedding punch, a spicy rum concoction, was not classically French but proved to be popular with the guests, including Mr. Pépin's old friends and fellow chefs Alain Sailhac and André Soltner.


Wow! What a beautiful day that must have been!
Melissa Goodman aka "Gifted Gourmet"


#4 wattacetti

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Posted 20 January 2005 - 03:42 PM

Tighe,

Thanks for the information. Don't suppose you've tried it?

Edited by wattacetti, 20 January 2005 - 03:43 PM.


#5 Jim Dixon

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Posted 20 January 2005 - 07:49 PM

I haven't been to Rivers yet, but the word is that Rollie''s food is very good.

Jim
olive oil + salt
Real Good Food

#6 bloviatrix

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Posted 20 January 2005 - 09:18 PM

Claudine did get married in the Yale Chapel and her father made the luncheon afterward .. read it in the NYT when it happened ..
the article by Julia Moskin in Celebrity Weddings, NYT :biggrin:

Ms. Pépin said she found Mr. Wesen to be ''different from most chefs -- very mellow.'' But he has his proper side, too. In February 2002 Mr. Wesen asked her parents for her hand by letter. No one was more surprised at Ms. Pépin's choice of a chef than the bride's father ...Her father, whose cooking style, like his accent, remains thickly, joyfully French, had prepared two of her favorites -- a rich pâté of pheasant and truffles, and thin slices of salt-cured pork tenderloin. He also cooked an extraordinary cheese gougères (a specialty of his native Burgundy) -- crusty outside and custardy within. His wedding punch, a spicy rum concoction, was not classically French but proved to be popular with the guests, including Mr. Pépin's old friends and fellow chefs Alain Sailhac and André Soltner.


Wow! What a beautiful day that must have been!

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I recently heard that they had their first child. Can't remember the gender. So Jaques is a grand-pere.
"Some people see a sheet of seaweed and want to be wrapped in it. I want to see it around a piece of fish."-- William Grimes

"People are bastard-coated bastards, with bastard filling." - Dr. Cox on Scrubs

#7 Gifted Gourmet

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Posted 20 January 2005 - 10:19 PM

I recently heard that they had their first child.  Can't remember the gender.  So Jaques is a grand-pere.

View Post


Mazal tov! :biggrin:
Melissa Goodman aka "Gifted Gourmet"


#8 Gifted Gourmet

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Posted 25 January 2005 - 12:05 PM

SAVEUR Texas Hill Country Wine & Food Festival • April 7 - 10, 2005

SATURDAY, APRIL 9
Sparkling Breakfast with Claudine Pepin and Roland Wesen
8:15 a.m.-9:15 a.m.
Location: Four Seasons Hotel
Ticket Price: $100 


schedule
Melissa Goodman aka "Gifted Gourmet"