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C’est Délicieux
The warmth and wonder of French restaurant Brasserie Provence By MARIAH KLINE Photos by ANDREA HUTCHINSON
In The Voice of Louisville’s Inaugural Bestie Awards, Patrick Gosden won Best Chef. Brasserie Provence won Best Dinner Spot.
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THE VOICE OF LOUISVILLE
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n the Inaugural Bestie Awards, Voice readers voted Brasserie Provence as Best Dinner Spot and the restaurant’s Patrick Gosden as Best Chef. In a city exploding with first-class dining options and celebrated chefs, I consider this is a remarkable feat. Until recently, I had never dined at Brasserie Provence, but when I learned that the establishment had won two coveted Besties, I had to experience it for myself. After spending an afternoon with co-owners Guy Genoud and Stacy Duncan and Chef Gosden, I understood what the hype was about. Husband and wife team Genoud and Duncan opened Brasserie Provence six years ago. Genoud, a native of Southern France, worked in hospitality for many years before opening a place of his own. “I was always in the food and beverage aspects of hotels,” he said. “That’s what I’ve done all my life.” When he first opened Brasserie Provence, he had a vision of delivering a sincere and uncompromised French experience. Menus were written in French, and Genoud’s team shied away from incorporating too many
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Americanized dishes. As time went on, however, he took into account the more Midwestern palette of locals. Genoud and Chef Gosden – who utilize many of the recipes Genoud inherited from his mother and grandmother – have since found an ideal balance of French authenticity with southern comfort. “We like the feel of a neighborhood bar,” Duncan says of the restaurant’s atmosphere. “We want people to feel comfortable and confident that they’ll be well taken care of.” “In the brasserie, it’s not formal,” he explains. “You’ll have a street worker and a lawyer side-by-side. It’s very diverse. … There’s no dress code here because I think that puts a barrier between yourself and the customer.” The word “brasserie” is French for brewery. While you won’t find brewing equipment in the space, Genoud and Duncan take the drink selections seriously. Eight to 10 times a year, the restaurant hosts wine dinners so guests can experience delectable French wines and tapas created by Chef Gosden. “To make an investment in wine, you better like it,” Genoud relates. “It’s a way DECEMBER 2019