Georgette Farkas, the lovely and gracious owner of the eponymous French rotisserie restaurant that bears her name, said it best, when she told my friend, Eliot, my son, L.J. and myself, “This kind of food had become so uncool, that it may be cool again.” The truth is, when prepared with the quality and skill that Chef Chad Brauze and his team provide at Rotisserie Georgette, a restaurant with food as delicious as this has, should never, ever be “uncool” even if there may be times during which it may not seem like the shiniest new toy. Rotisseries certainly aren’t new, but they are effective at cooking delicious food, especially when the rotisseries used are the same French models used by Joel Robuchon and they roast with a searing 750ºF heat. They are also quick. It takes only about a half an hour to roast a whole chicken as it revolves in one of these beauties. Continue reading →