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Chef Leaving Cavaillon

UT just posted this on Twitter.


Beach Chick's coupon must have been the final straw!

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  1. 'And at Cavaillon they want to come with a coupon.'
    The coupon was sponsored by his restaurant....if you don't want the customer to use a coupon, then you shouldn't offer them.

    It's too bad...he really is an exceptional chef and I only wish the best for he and his family.

    1. I wonder what this means about Luc's Bistro?

      2 Replies
      1. re: camilles

        I asked that question last night and was advised that there would be no changes at Luc's. Also, as usual, an excellent dinner. Short ribs for me, chicken fried steak for the wife.

        1. re: eatemup

          We were there last night, too. I may have actually overheard part of your conversation with Lam. :)

      2. oh this sucks! Whoever takes his place better keep up his excellent Sunday brunch!!

        1. Too bad, I've had some wonderful meals there and organized some nice wine dinners there. I wish Chef Phillipe only good things.

          But, don't complain about coupons, since you voluntarily chose to participate on restaurant.com. I have used them, and they were always gratious about accepting them. I also have brought my wines quite often, but simply because I have better wines. And I've never complained about the corkage fee.

          1 Reply
          1. re: 4wino

            I wonder if I should feel guilty about using coups at privately owned places? Probably not though since they offer them and want to get repeat customers. At the same time, I do understand their desire to keep afloat. If I could, I'd much rather tip the chef than the waitstaff, but that's a whole other argument.

          2. Verpiand's sous chef is quite good on her own. If she stays it will still be a place worth going to. And hopefully she can add some (more) of her outstanding Spanish specialties.

            1 Reply
            1. re: mikec

              +1. Rocio is a talented cook in her own right. I would be interested in seeing where she lands locally if things don't work out under new management.

            2. The location of that restaurant is so strange though.. It's in the middle of no where..

              3 Replies
              1. re: SDGourmand

                "The location of that restaurant is so strange though.. It's in the middle of no where.."

                Agreed. And being in that shopping center doesn't help the vibe either. Isn't is next door to a gym?

                Which I think shifts the discussion from the usual "San Diego can't support good restaurants" argument that the Chef in the article is trying to use, to one more along the lines of his story being a wake-up call to restaurateurs who keep opening good restaurants in poor locations and then are shocked when the place doesn't draw enough traffic.

                There are plenty of restaurants doing well in the metro region of SD. And yes, a lot of it has to do with the fact that those restaurants are nearer to tourist attractions such as the Gaslamp, Balboa Park, and the coast. If you're gonna compare San Diego to Houston, then compare the popular areas of one city to the popular areas of another city. Not compare Houston's downtown scene to a quiet, and still very unknown suburb in SD. I'm sure plenty of restaurants in the greater Houston suburban area don't succeed, just like they don't in San Diego. The people have to be there FIRST, then you put the restaurant there to take advantage of the business opportunities, not the other way around. Don't open a million dollar steakhouse in Bonita and expect it to automatically thrive.

                1. re: cookieshoes

                  I think a better comparison would be San Antonio. SD and SA are remarkably alike in many ways. Both are highly liveable cities with a lot going for them, we have way better weather.

                  1. re: cookieshoes

                    But you have to find the right balance between rent and location especially if you don't have investors backing you up. Cavaillon was for the last 2-3 years always very busy when we were there (people waiting outside or didn't get a table without reservation etc.). Location is a factor in the success of restaurant in SD but the kind of cuisine plays a much more important role in the success espeically in San Diego in my opinion. And restaurants with a cuisine which has a lot of prejudice as expensive, fancy etc. (like the one at Cavaillon) doesn't have high chances in SD. I don't want to start a discussion about coupons etc. because if a restaurant offers them they should accept them without complaining about them but on the other side I have to agree when several chefs (Verpiand, Neroni etc) complaining that San Diego is a "cheap" restaurant town where people mainly care that the food is as cheap as possible instead of looking at the overall value which also includes the quality of the food. (Obviously these are tough economic times where everybody has to calculate more carefully how much to spend but I think SD has gone to the extreme of ignoring quality and just looking on $. If a restaurant, independently of the quality of the dishes serves entrees >$20 it has hardly chances to survive)

                2. I read today in the U-T that Al Gore was dining at Cavaillon last week...wonder if he used a coupon?

                  1. Houston! HA!

                    thats pretty funny.

                    I hope i never have to go back to houston, pretty miserable place.