HOME & GARDEN
November 4, 2000 |
In the spotlight: The California ranch style house of popular Orange County restaurateur Pascal Olhats and his wife, Mimi. Married for 23 years, the couple share their 5,500-square-foot Tustin Ranch residence with a nanny and three daughters: Magali, 13; Fanny, 12; and Pascaline, 8.
HOME & GARDEN
October 28, 2000
The Tustin home of French chef Pascal Olhats and his wife, MiMi, centers on their two loves: family and food. The kitchen table is where everyone gathers.
August 3, 1992 |
PREEMIE BEANS?: Here's to the fade-out of baby vegetables, and the economy is to thank. . . . Seems diners viewed the midget veggies as less than good value, and they've lost favor with many chefs now that prices have soared to as much as $15 a pound. . . . "I think what customers pay is for the main ingredient. Customers sometimes don't care about garnishes," says Newport Beach's Pascal chef-owner Pascal Olhats. "Not everybody wants to eat baby beets."
November 26, 1999 |
Pascal restaurant in Newport Beach isn't used to being relegated to second place in Orange County when it comes the Zagat Survey, a guide that ranks restaurants nationwide. Yet after being ranked No. 1 throughout the decade, Pascal Olhats' French restaurant slipped to No. 2 in 1999 behind Troquet in South Coast Plaza. But now Pascal is back. In the recently released Zagat Survey for 2000, the restaurant is tops once again.
June 2, 1994 |
The restaurants in the South Coast Plaza area have organized to host a Summer Food & Wine festival tonight, from 5:30 to 8:30 at Crystal Court. Proceeds from the festival benefit the Food Distribution Center in Orange and the Someone Cares Soup Kitchen in Costa Mesa. The entire ticket price ($30) will go to charity, organizers said. More than 30 restaurants are participating, as are wineries, breweries, coffee makers and bottled water distributors from throughout the state.
January 11, 1998 |
Three years ago, the city's French chefs realized they were losing ground to their Italian counterparts, whose food was cheaper and whose persona was--how to put it?--less snooty. And so the Club Culinaire Francais, an informal association of the region's major French chefs, hit on a counterstrategy. They invited selected customers to sup alongside leading chefs in monthly Chefs a Table promotions. After each of the five courses, the chefs would switch tables in a sort of musical tables.