Death of American Brasserie- St. Louis MO
In 1990 there was a resturant in the Central West end of St. Louis on Union Blvd in the Westmoreland on the Park apartment building called American Brasserie. Chef Bernard was the owner/chef, and had great everything, including a "bottomless" chocolate mousse desert that had so much Grand Marnier in it that my wife and I could get buzzed just from eating it. It sadly closed.
Is Bernard still in the St. Louis area? Is he currently running a different restraunt? I will be in St. Louis on Sunday night, and while I do have some options from the old days, I would like to make note of him for my next trip.
Google turns up two chefs named Bernard in St. Louis: 1. Berrnard Pilon and 2. Bernard Decoster
1. This reminds me of my mother. This tastes like an onion sleeping under a tree. Tee hee, my mouth feels silly! Dadaist poetry? Sentences penned under the influence of a controlled substance? Nope -- quotes from judges on the original Iron Chef. While these strange utterances may have been the result of some bad Japanese-to-English translation, we prefer to think that the judges ate food so delicious that it altered their verbal skills. Get your own taste of the fun today at the Iron Chef Rematch Contest. From 8:30 to 10:30 a.m. this morning at the Clayton Farmers’ Market (8282 Forsyth Boulevard, Clayton), talented chefs Tony Hedger and John Womick battle for culinary supremacy. As on the show Iron Chef, the main ingredient won’t be revealed until right before the contest -- all Hedger and Womick know is that it comes from the farmers’ market. Celebrity judges (including Lou Rook from Annie Gunn’s and Bernard Pilon from the Norwood Hills Country Club) have the final say over whose cuisine reigns supreme. There’s no charge for this morning of good-natured rivalry, and the winning recipes will be posted online following the competition; call 314-398-9729 or visit www.claytonfarmersmarket.com for more information.
Above: Steak with a French Twist. Eddie’s Steak & Chop in Clayton serves a variety of custom-cut steaks, including the Hanger steak, a favorite in France. From left to right: Paul Hayes, chef, Eddie Neill, proprietor and Bernard Decoster, executive chef.
Pizzahound speaks of Bernard Douteau, who also ran a restaurant called Bernard's in the Seven Gables Inn (and may have been behind Chez Louis there as well, I don't recall). Bernard, I think, overextended himself -- he also did an upscale joint in Clayton called Girarrosto about the same time he was doing the Brasserie. He was consulting chef at Provisions market 6-7 years ago, but I haven't heard much about him lately.