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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
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Rudolph Chelminski

Bernard Loiseau was at the top of the culinary world in France. At the age of 52 he was proprietor of La Côte d'Or in the provincial Burgundy town of Saulieu, the restaurant he had almost single-handedly propelled into the culinary galaxy: three stars in le Guide Michelin . Immensely successful (albeit burdened by heavy debt), happily married, the father of three children, he seemed to be on top of the world. Then, perhaps spurred on by rumors that we was going to lose one of his coveted Michelin stars, he took his own life. Why did he do it? Loiseau's long time friend, Rudolph Chelminski, a food writer, chronicles Loiseau's career and death in a beautifully written biography, The Perfectionist Life And Death In Haute Cuisine.

The Guys talk to Rudolph Chelminski about Loiuseau and the French Culinary scene. Chelminski has written articles for dozens of national magazines, ranging from People and Time to The Atlantic Monthly, and his prior books include The French at Table. He holds a degree from Harvard and has studied at the Institut d'Etudes Politiques. Raised in Connecticut, he began living in Europe more than thirty years ago, when Life magazine dispatched him to Paris.

Podcast Date: 11/2/2005

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.