Ma maison patrick terrail restaurateur

The main dining room, instead of being dark-paneled and dimly lit, was an Astroturf-lined patio, and the cuisine, instead of focusing on heavy proteins and starches, was something altogether different and nouvelle. The catalyst came in with the addition of a young Austrian chef named Wolfgang Puck. Puck and Terrail immediately hit it off, both with a love for farm-to-table cuisine before farm-to-table was even a thing.

By using ingredients sourced from the local farmers markets that highlighted the glory of California's produce and pairing it with French technique, they created a new type of cuisine, "California nouvelle. Not only was the restaurant a hub for some of the biggest celebrities of the time, but businessmen and lawyers also dominated the space for what became known as Ma Maison's "drunk lunches.

Businessmen and lawyers dominated the space for what became known as Ma Maison's "drunk lunches. For all the glitz of Ma Maison's clientele, the caliber of the food can't be overlooked. Susan Feniger worked as a line cook, and jived well with Puck's laidback vibe. Feniger later left to open her own restaurant, and, inso did Puck to open a little restaurant called Spago.

Terrail: Every dollar is the same for me. But the object was to make everybody a star and to treat everybody the same. Many nights, unless Moshe Dayan or Elizabeth Taylor walked in, my objective was just to make sure that the evening went off smoothly. It was sweet and tangy because I deglazed it with port wine. And then put a little cream, put a little stock and finish it off with mustard.

People still ask for it at Spago: Poulet a la Moutarde. Terrail: I miss the electricity of the place. I also remember the stress. I always worried that nobody would show up for dinner the next day. The restaurant business is the same as producing a movie. But you were always concerned about the returns. Neither Wolf nor I really had anything to do with the magic.

We just provided an environment where the guests created their own magic because they all knew each other, and we were happy doing it. With the departure of Puck and the voluntary manslaughter conviction in of one of its sous chefs in the death of his girlfriend, Dominique DunneMa Maison lost its luster and closed in InTerrail was named the food and beverage director of the France-based Accor Corp.

Terrail: It was a bad call that I made, doing the restaurant again at the Sofitel. But it had the feeling of another restaurant. Yes, people remember the AstroTurf and the uncomfortable chairs. But that was part of its charm: There was no pretension. The guests made it pretentious.

Ma maison patrick terrail restaurateur: Patrick Terrail and Wolfgang Puck

He once tried a liver. I gave him the liver pink, and he sent it back. I cooked it more, and he sent it back again. Terrail: I was the cook at the beginning of Ma Maison. What should I do?! He told them to leave. Ed was so pissed off at me.

Ma maison patrick terrail restaurateur: Patrick Terrail comes from a storied

How dare you do that! I invited him in from Atlanta. Terrail: That was extremely kind and generous of him. Sign up for THR news straight to your inbox every day. Besides being a hotspot for celebrities, they attracted "businessmen and lawyers Debauchery ensued, and conspicuous consumption to the highest degree was commonplace. In his credited character as "Ma Maison host" in the theatrical release, Terrail appears as himself circashot from behind, his voice audible as he welcomes David FrostRichard Nixonand guests to the restaurant.

Diane Sawyer accompanied us to a private room for cocktails. Nixon asked me if I liked good wine, as he was proud of his cellar. Driving away that evening I felt sorry for Nixon, he was so lonely and we were going to a party at Ma Maison, where Sammy Kahn sic was performing. Ma Maison closed on November 1, One source stated the "fall from greatness" began when sous chef John Sweeney strangled his actress girlfriend Dominique Dunne [ 22 ] on October 30,leading to her death on November 4, Sweeney's trial began in August Dunne's father, Dominick Dunnewrote in detail about the trial in Vanity Fair magazine, referring in some passages specifically to Ma Maison.

Ma maison patrick terrail restaurateur: It closed in November

Yet some would have you believe that I played a much more prominent role in Sweeney's defense Some people have angrily accused me of supporting John Sweeney by providing his bail and legal services I got blackballed in Hollywood for a very long time by a certain group of people who thought I took one side against another. It couldn't have been further from the truth.

My attorney, Joe Shapiro, who was a friend of Sweeney's, went to the trial to show support for his friend. Because he was my counsel, by association, the media thought I was somehow involved. You have a little savoir-faire. A French accent. They love that in the hotel business. The two married and a tip from a friend led them to settle in Hogansville.

We have to adapt to it.