Newly hired Chef Bill Abbott creates a Chicken Picatta dish that draws crowds to Restaurant Toulouse in Saugatuck, and Felicia Fairchild has fallen in love with it.
"It just blew me away," says Fairchild, Executive Director of the Saugatuck/Douglas Visitor's Bureau. "I'm so proud to have this caliber of food in our community."
Abbott joined the French eatery last April, bringing along sous Chef Tim Nichols. The two took over both Restaurant Toulouse and Chequers of Saugatuck (an English-style gastro pub) and since they did, business has taken a leap.
"We have been able to add between eight and ten new employees between the two restaurants," says Alexandria TerHaar, General Manager for both. "Pantry chefs, prep cooks and dish washers."
TerHaar has worked for Restaurant Toulouse for a decade.
"We have had chefs in the past that didn't have the forte for French Cuisine, but Bill has evolved wonderfully picking it up," TerHaar says. "The team I've created behind me is full of young, fresh, honest and open-minded team members and we have a niche that really has increased positive energy.
"Plus, Bill's food is wonderful, just amazing. Word travels fast," she says.
Restaurant Toulouse is what you would expect from a fine French restaurant inside--white-linen-elegance and ambiance, a succulent menu and superlative service, says its general manager. But it does have an exuberant side.
"We host live music outside, so it's a very fun, festive atmosphere," she says. "And the bistro portion of the menu helps make Restaurant Toulouse appeal to a variety of customers."
Writer: Kelle Barr, Second Wave
Sources: Alexandria TerHaar, General Manager, for Restaurant Toulouse and Chequers of Saugutuck and Felicia Fairchild, Executive Director of the Saugatuck/Douglas Visitor's Bureau
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