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Has Georges Perrier retired?

That's the indication anyway.

If the word circulated by the management team at Georges' in Wayne is correct, Georges Perrier has retired.

Last year, he sold Le Bec-Fin, his flagship at 1523 Walnut St.; it opened a few months later under new operators.

Last week, I reported that Perrier, 69, was no longer involved with The Art of Bread by Georges Perrier, the bakery/cafe he opened two years ago in Narberth, ostensibly as a wholesale division.

That news item inspired a statement from a publicist for Georges' - which was known as Le Mas Perrier when it opened 12 years ago in what is now Eagle Village Shops in Wayne:

"I wanted to share that Mr. Perrier has actually retired and as a result is no longer involved with Georges' on the Main Line either," the statement read, announcing that chef David John Murray had come aboard last month and was fine-tuning the menu. (The email described Murray as a former chef de cuisine for Geoff Zakarian, but Murray's bio posted on LinkedIn clarifies: He was a sous chef at the Water Club in Atlantic City and consulted last year at the Gables at Chadds Ford.)

There's a new general manager at Georges' - Aaron Kavulich, who grew up in Scranton and worked in Pittsburgh before coming to Philly, where he attempted to open a restaurant in Old City. Kavulich declined to talk about changes coming to Georges'.

Which gets us back to Perrier.

A year after selling Le Bec-Fin, Perrier's name still appears on its liquor license, with new owner Nicolas Fanucci. City records also list Perrier as the sole owner of 1523 Walnut St., LBF's building. Perrier's name also appears on Georges' liquor license, along with that of a longtime manager.

"Retired"? Perhaps it's more like a forced retirement, if what I have heard is true. Perrier's investors - tired of losses - asked him to step aside.

Perrier has not returned messages.

Post updated: LBF alumnus Chip Roman has invited Perrier to host a pop-up at his restaurant, Mica in Chestnut Hill, from May 7 through 11. In addition to Mica's tasting menu, Perrier will be in the kitchen for a la carte service Tuesday-Thursday and for a prix-fixe ((3 Courses $50 / 4 Courses $60) on Friday and Saturday.

1st Course

Purple Top Asparagus Salad

Sauce Gribiche, Fines Herbs and Salmon Caviar

English Pea Veloute

Magret Duck Confit, Pumpernickel and Crème Fraiche

Mille-Feuille de Saumon Fume avec sa Salade de Concombres

Layered Terrine of House Smoked Salmon with Cucumber Salad

Salade de Cailles

Salad of Quails with Mache in Raspberry Hazelnut Vinaigrette

Ravioli de Champignons, Sauce Ivoire 9

Mushroom Ravioli with Ivory Sauce

2nd Course

Escargot au Champagne

Snails in Champagne with Hazelnut-Chartreuse Butter

Ravioli de Foie Gras, Sauce Perrigourdine

Foie Gras Ravioli with Black Truffle Sauce

Veal Sweetbreads "Pithivier"

English Peas, Ham and Tarragon

Galette de Crabe "Le Bec-Fin"

Le Bec-Fin Crab Cake with Light Mustard Sauce

Main course

Medaillons de Veau aux Morilles

Medallions of Veal with Wild Morel Mushrooms

Tournadoes de Boeuf, Sauce Medoc

Fillet of Beef in Bordeaux Wine Sauce

Loup sur sa Peau Croustillante a l'Orientale

Black Sea Bass Cooked on its Crispy Skin, Asian Style

Quenelles de Brochet a l'Americaine

Feather-light Pike Dumplings in Lobster Sauce

Dessert Menu

Souffle Glace Grand Marnier

Frozen Grand Marnier Souffle

Blancs en Neige aux Framboises Deguisees

Floating Islands with Caramelized Raspberries

Gateau St. Nizier

Flourless Chocolate Cake

Soupe de Fruits, Sauce Banane et Citron Vert

Summer Fruit Soup with Banana Lime Sauce