Thatâ€™s because at the Green Street CafÃ© [Seven Gables Restaurant], Alain Bouzoubaa
is bridging the two cultures with his
own style of cuisine.
Into regional American recipes, heâ€™s incorporating classic French touches into the seafood, chicken and beef dishes served in a warm and griendly ambiance.
Mr. Bouzoubaa, who has worked as a banquet manager for Ritz Carlton in Buckhead and manager of the Savannah Fish Company downtown, was born in southern France.
trained in European hotels and restaurants beginning when he
was 13, when he
career as a dishwasher.
Mr. Bouzoubaa was named a certified chef by the French government in the 70â€™s.
Theirs is a required apprenticeship, he
said. â€œIn the final examination, a committee of six watches you perform, judging you within guidelines of health, nutrition and sanitation.â€
At 25, he
was â€œimportedâ€ to be maitre dâ€™ at a country club in Aiken, SC.
After two years, he came to Atlanta where he was assistant manager of the Capital City Club.
own cuts from whole beef.
filets whole salmon himself and serves it with orange hollandaise, red and green fettucini for dinner.