Farkas-Georgette

Georgette Farkas

Biography

Georgette Farkas created her restaurant, Rotisserie Georgette, inspired by the simple yet sensual and time honored traditions of rotisserie cooking. Her love of those succulent roasts sets the tone for refined French accented comfort food, paired with her caring service. The setting combines Georgette’s own personal take on relaxed refinement and every restaurateur’s dream – creating wonderful memories around enjoying meals together.

“I started out as a cook and worked at just about every job there is in a restaurant, “explains Georgette. “I would never have fulfilled my dream of becoming an independent restaurateur without... READ MORE

Georgette Farkas created her restaurant, Rotisserie Georgette, inspired by the simple yet sensual and time honored traditions of rotisserie cooking. Her love of those succulent roasts sets the tone for refined French accented comfort food, paired with her caring service. The setting combines Georgette’s own personal take on relaxed refinement and every restaurateur’s dream – creating wonderful memories around enjoying meals together.

“I started out as a cook and worked at just about every job there is in a restaurant, “explains Georgette. “I would never have fulfilled my dream of becoming an independent restaurateur without having first built that early, strong foundation in the kitchen.”

This native New Yorker is a restaurant professional with an international career of over 20 years. She began apprenticing as a cook from age 16 gaining hands-on culinary experience at Roger Vergé’s Moulin de Mougins, Alain Ducasse’s Louis XV in Monte Carlo and with Daniel Boulud while he was executive Chef at New York’s Hotel Plaza Athenée. Georgette later returned to work for Daniel serving as his Public Relations and Marketing Director from 1995 to 2012.

After studying European history at Harvard, Georgette went on to the Ecole Hôtelière de Lausanne. She learned her trade hands-on at fine hotels and restaurants, including the Hotel Richmond in Geneva, Hotel de Crillon in Paris, even worked as a bartender at Blake’s Hotel in London and with night club impresario Régine at the Hotel Marignan in Paris. Her first exposure to culinary communications came as assistant producer for Chef Pierre Franey’s “Cooking in France” series.

Ms. Farkas and her restaurant have been recognized with a “Restaurateur of the Year” (2015) award from the Manhattan Chamber of Commerce, a Wine Spectator “ Award of Excellence” (2015), a Women Chefs & Restaurateurs “Golden Fork Award” (2014) for excellent service and NYC Hospitality Alliance “Front of House Award” (2018).

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What is your favorite NYC restaurant? And what is your go-to dish? Cafe Boulud Paupiette of Sea Bass wrapped in crispy potato with Barolo sauce What is your ultimate meal? Spring: morel and asparagus fricassee Summer: perfectly ripe tomatoes, olive oil, sea salt Fall: braised endives and roasted radicchio Winter: black truffle stuffed guinea hen year round: rosemary laced rotisserie chicken and roasted potatoes What three things are always in your pantry? farro, parmesan, pine nuts If you weren't a chef, what would you be? interior designer and yoga teacher If you could cook with anyone, who would that be? Daniel Boulud and the ghost of Marie Antoine Careme What’s your favorite NYCWFF memory? For the Chicken Coupe event we wanted to serve a take on fried chicken that reflected Rotisserie Georgette's French accent. The result was a delectable red wine, bacon and mushroom marinated "crispy coq au vin" with a red wine glaze dipping sauce. Whoopie Goldberg went for it with gusto. My next favorite NYCFWW event was a screening of the movie "Burnt" and Q&A with Bradley Cooper. I'd be happy to cook for him anytime.

Savory Provençal Madeleines

Ingredients:

4 Cups Cake Flour
4 Cups Parmesan Cheese, finely grated
1½ Tsp. White Pepper, finely groun
336 grams Butter (melted) plus some butter to grease madeleine pans
16 Eggs
1 Tsp. Tartar
1 TbS + 1 Tsp Baking Powder
½ Cup Sugar
1 Cup Niçoise Olives (pitted and finely chopped)
4 Tbs Herbs de Provence (coarsely ground)
4 Tbs Salt

Directions:

Preheat oven to 375.

Measure and sift together: flour, white pepper, tartar, baking powder, herbs de Provence, salt. Melt butter and set aside.

Using an electric mixer with a whisk attachment, beat together eggs and sugar. Add dry ingredients and blend well. Add melted butter into above mixture until fully incorporated. Add parmesan and olives, mixing just enough to incorporate evenly.

Place batter in a piping bag. Butter madeleine pans and pipe the batter into them.
Bake at 375 for approximately 6-8 minutes or until golden brown. Make sure to remove from pans immediately so they do not stick.

The recipe is a savory take on a classic French pastry. We serve these hot from the oven as a beloved bar snack here at Rotisserie Georgette