New F&B Partner and Exec. Chef

F&B Atlanta co-owners Fabrice Vergez and Cindy Brown are pleased to announce Philippe Haddad as partner and executive chef of F&B Atlanta.

“Cindy and I are taking F&B to the next level by bringing in longtime friend Philippe Haddad,” says Vergez. “With Philippe’s tenure and vision we are not only expanding our menu, but we are expanding our brand. His fresh perspective has already inspired significant additions to the restaurant.”

The trio and longtime friends are re-introducing classic bistro fare with the launch of their new fall menu. Haddad brings 38 years of global culinary and hospitality experience to F&B in addition to two prestigious culinary distinctions including a DiRona and James Beard Foundation Award. Accompanying Haddad is sous chef Gabriel Capo who most recently worked with Restaurant Eugene and St. Regis Atlanta. Together, this dynamic team brings exceptional culinary skill, experience and innovation to the restaurant and its menu.

“There is something to be said about approachable, rustic dining. It’s not about the latest culinary trend at F&B,” says Haddad. “We want our guests to experience pure, flavorful food.”

Diners can expect an expanded menu selection that blends modern French cuisine with regional fare. Both dinner and lunch menus feature selections of appetizers, rustic salads, fresh catches from the sea, savory sandwiches, comfort foods, innovative entrees and iconic F&B staples such as the white bean soup and theroast skate wing. The new menu showcases Haddad’s customary take on classic bistro cuisine while continuing to position F&B as an influencer among Atlanta dining. Featured starters include the chef’s famous “mussels from Brussels,” house cured salmon with avocado, fennel, radish salad, yuzu vinaigrette and chives and the Thai lobster soup with coconut milk, lemongrass and ginger. Enjoy a hearty display ofbraised Harris Ranch veal cheeks with sautéed brussel sprouts, soft mushroom polenta and a port reduction or the duck leg confit with mushroom broth, asparagus and roasted bell peppers. Entree highlights include risotto with braised lamb shank blended with mushrooms, parsnip puree and parmesan shavings, and the tagliatelle with lobster, fennel, roasted tomatoes and blended with a truffle lobster sauce. From the sea is a Scottish salmon on top of a cauliflower puree, kale, citrus butter and a candied Meyer lemon confit, and by land the chicken ballantine stuffed with mushrooms, broccolini, pearl onion and dressed with a sage dark chicken jus. Within the comfort food portion of the menu, Haddad includes his family’s Belgian style braised rabbit recipe simmered with shallots, carrots and a dark Belgian ale, a slow braised venison osso bucco with juniper berries, pearl onions and winter root vegetables, and lastly the New York Strip, a fourteen-ounce Linz, Chicago steak with chipollini onions, garlic potato gratin, beet greens and a shallot red wine sauce.

A diverse selection of beverages completes the carefully curated menu to include seasonal beers and house-made craft cocktails in addition to an expansive wine list available for purchase by the glass or the bottle.Randy Kuder, the bar manager for the restaurant, continues to excite diners with a variety of specials and innovative cocktails. Each Wednesday, sip on six-dollar bellinis from 5 to 8 p.m., and every day diners may enjoy cocktails made with 100 percent organic, fresh-pressed juices from local juice bar DTox.

About chef Haddad

For the past 33 years, Haddad has worked in a variety of environments such as hotels, resorts, restaurants, private clubs and private yachts. His impressive career includes Merv Griffin’s L’Escoffier in the Beverly Hilton Hotel, The St. James Club in Antigua and Paris, as well as many top country clubs throughout the U.S. In Atlanta, he was the executive chef at the Occidental Grand, now the Four Seasons, the Abbey and the four-star, five-diamond Nikolai’s Roof.  By 1999, chef Haddad broke away from hotel and resort work and opened his own Zagat-rated Buckhead hot spot, Philippe’s Bistro. After six successful years in business, Philippe’s Bistro closed their doors and Haddad left Atlanta and spent the next two years working in the food and beverage division of two luxury brand hotels’ destination resorts. Upon returning to Atlanta, Haddad reunited with Vergez and Brown with the hopes of revitalizing European fare in Buckhead. Haddad was born in Ghent and was raised in Bruges, Belgium.

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