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Show - 1 Sufcw ... . Lolo Bruzzone is not an with wife Cathie Petit de Lolo Bruzzone speaks the language of haute cuisine by Jeff Howrey Thank God Lolo Bruzzone cooks French cuisine better than he speaks English. In fact, by all accounts, this famed French chef's cooking is just as superb as his English is halting. No doubt about it, Lolo the star attraction at the just-opened La Marine eatery at 368 Main is the real thing. Park City is fortunate to have him around. It was just as fortunate that Lolo's wife, Cathie, was around to translate during the Park City Newspaper's interview with Lolo or this article might have proven impossible. Cathie is as beautifully understated and elegant as Lolo is ebullient and charmingly charm-ingly gregarious (in his own tongue, of course). Cathie is the kind of woman who gets her point across with a minimum of effort a few well-chosen words and meaningful looks from her expressive eyes. Lolo is an eminently wordly type the kind of man who overcomes language and cultural barriers bar-riers with charisma and savoir-faire. Together, they make a formidable team. Their joint talents will be the backbone of Park City's newest French restaurant. Cathie iher full name is Catherine Petit de Mirbeck) will serve as haute maitre-d'Hotel. maitre-d'Hotel. Lolo who says the specialty of the house is "me" will whip up the same dishes he has served for jet setters like Brigitte Bardot, Prince Charles and Peter Sellers. "Lolo and Cathie are incredible," gushes Rob Morris, who along with Barney Rosenblatt, is one of La Marine's local owners. "This whole venture is being done somewhat on the spur of the moment," says Morris, who is also involved in the local real estate trade. "My family is terribly upset that I've gotten involved in this. But the way I look at it, the biggest thing in any business is to bet on people, not on the business itself. People are everything. In this case, I just couldn't pass up a chance to work with Lolo," he says, noting that Bruzzone is one of a handful of men whom the prestigious Chaine des Rotisseurs or Birthday tars December 23 December 27 BobCapson SkipSchirf Judy Putman Steakhouse Carol Gilchrist December 25 Ehlias Louis December 28 Randlyn Wilde Jim Stein Pattie Middleton Dorothy Ratcliff Grant Anderson December 26 Wendy Plummer Toni Doilney Ray Ingandela Karen Brown Mary Hanscom December 29 James Smith Gene Rouse Kathy Shepherd Mike Jarvis Gena Gordon I David Hampshire """ . item on the menu, Mirbeck. He's the ganization has bestowed with the title of maitre rotisseur (master chef) . Lolo is an all star's all star in the field of French cuisine. His specialty is la bour-ride, bour-ride, a wonderful Mediterranean Mediter-ranean fish dish which originated about the time Christ was alive. Lolo is the unchallenged master of the dish today. An international food expert described Lolo's prowess this way: "Lolo in person presides over this creamy, buttergold stew of Mediterranean fish and vegetables. In it, he blends loup de mer, potatoes, leeks and carrots; chervil, parsley, pars-ley, shallots, thyme, bay and cloves; cream, egg-yolk, saffron andaioli." But bourride is not the only dish Lolo can muster, as the noted reviewer observed: "If you are in the mood, Lolo can take you on a gastronomic gastrono-mic cruise with a variety of dishes, such as opaco-pace (salmon macerated with green lemons), the favorite dish of painter Gauguin; mahi-mahi (fish fillets macerated ma-cerated with green lemons), and stuffed crabs a la Creole." Lolo describes his efforts as "la cuisine tradionale" or "traditional French cuisine" as Cathie puts it. Some of the more familiar main courses he'll be offering offer-ing at La Marine include pepper steaks, chicken curry and filet de sole. In the corner of the restaurant, which will feature fea-ture paintings by Sally Rosenblatt and lots of hanging hang-ing plants in the dimly lit interior, sits an elaborate rotisserie. In this rotating oven Lolo prepares such fare as quail, pheasant and leg of lamb. Other noteworthy menu items include oeufs a la coque, a sort of soft-boiled egg into which one dips French bread, and a special dessert, tarte des seurs tatin, a unique sort of apple tart served warm ("but not hot," Cathie advises) with ice cream or fresh cream and a light topping of caramel. Dinner prices will average about $15 with a la carte items extra. The restaurant will feature mini-bottle service ser-vice as well as splits of wine. Lunch and dinner will be served seven days a week. Reservations can be made by calling 649-1358. f 1 l j i chef at the La Marine eatery, pictured here The restaurant is closely modeled after the original Lolo's La Marine in the south of France. Bruzzone opened that renowned establishment in the St. Tropez region several years ago after he had learned haute cuisine during a lengthy stint at Maxim's in Paris. With the opening of the Park City Lolo's, the chef will split his time between Get in on MT-3p4 tnp tfrm inn ' 3s to -t&s Construction has begun on the Park Hotel Condominiums, Main Street's most elegant lodging facility. On Monday, August 16 ground was broken for this eighteen eigh-teen unit luxury hotel scheduled to be completed in the spring of 1983. The Park Hotel Condominiums are a step into the modern, intelligent world of timeshare ownership. And they are a step into the past, to an era of elegance and quality qual-ity service found only in the best hotels. This really is your chance to get in on the ground floor. There is still a very limited amount of pre-sale inventory available at an incredible 20orf market value. Phase II has been opened with a complete choice of weeks. .aw VO'X J . o. locales, putting six months in at each place during each resort's peak season. An avid skier, Lolo says he will have no problem adapting adapt-ing to Park City. "We have great skiing in Europe," he says with typical enthusiasm. enthus-iasm. "But you have great powder here nothing like it over there. Lolo is glad to be here." . i. Dust off your dreams home of homes in residential community. Nestled in the Deer Valley Resort community, this 238 acre subdivision sub-division has its own tennis center with pro shop, jogging and exercise course, and proposed clubhouse and pool. See us today to discuss and select your next home site. (No, make that dreamsite.) Priced from $73,350 with exceptional excep-tional bank financing. Visit the new Pro ShopSales Office in Solamere today. We'll be open daily from 1-5 p.m. We invite you to visit our offices for a presentation pre-sentation tour of the Park Hotel Condominiums. Con-dominiums. We'll give you a $20.00 certificate certifi-cate just to preview our new shared ownership owner-ship condominiums. Please call our office for an appointment, 649-3200 in Park City, or 355-9435 in Salt Lake. We are open from 9 a.m. to 8 p.m. .11 .1 Park 4r, I V.! . and get ready to build your this prestigious planned PARK HOTEL CONDOMINIUMS V S 7' K I: I- T V .1 Cil News Thursday, December 2J, 1982 Page All OQI AIWIPRF AT L-','''l-riL- DEER VALLEY MANSELL XV H AM) VSS( K ATKS 1L-J REALTORS 592 Main St., Park City, 649-1602 ELIGIBILITY CUARANTEE. You must be 21 years of age or older and fully employed. If married, mar-ried, both husband and wife must attend presentation, presenta-tion, $10.00 value per person, $20.00 value per presentation. Previous recipient are not eligible for any other offer being conducted by Park Hotel. K K ( I I V 586 Main St. P.O. Box 547 Park City. Uah Mtifill |