Thoughts and Observations
The Daily Rant (Not Necessarily Daily, but Definitely a Rant
August 2008
Perceptions
Funny thing about perceptions is that they are just what they are, a perceived idea about something, someone, or some place. And one need not know from first hand the object of this train of thought. Rumor, “heard it”, not actual experience, is often enough to generate a comment. For us, we hear a multitude of these thoughts, usually through others who haven’t set foot inside.
We hear we are so far away, or out of the way, or off the beaten track. Actually, we are very close to Athens, with easy access from a number of different routes. And while gas prices have everyone in as tizzy, we offer a large parking lot and no traffic jams, no wasting gas and time by sitting & idling.
Very Expensive. Ummmmm, no. All our research shows us to be equal to or lower in price than restaurants of the same kind. And while it’s true we don’t have a hard liquor bar to serve from, we do sell beer and wine at a better than average cost. And while it’s true you may have to purchase some sort or food with your drink, it doesn’t have to be huge or expensive. We are very creative with our tidbits. Can’t or don’t want to finish a bottle purchase? We’ll cork it, receipt it, and send you on your way. We also run smaller plates during the week, prix fixe Fridays and specials. In over 7 years, we have raised prices barely 10 percent. If we had done 10% each year we’d be REALLY expensive. And we’re happiest when more people come in, not less.
Snooty French restaurant. Well, we’re French based in the methods of cuisine, and because Chef studied under classic tutelage. BUT, those are principles and techniques, not necessarily hard core Parisian cooking. We loosely weave local and global ingredients to create the dishes. Plus France has stamped the world with their presence. Now we have North African tastes or Indochinese, Caribbean, South American, North America and the South Pacific. Also there are all those lovely tastes from the region, with great locally grown foods. Be a shame to leave them out. It’s just a way to give you the broadest range of experience that we can. We love to cook. That’s all it is. Our wait staff is almost always local students from the university. They haven’t learned to snoot. Frankly we’ve seen customers with more “air” about them. Our staff tries damn hard and nobody’s perfect, mistakes happen. What? Never made a mistake? Really? I think we’re unusual, wonderful, one of a kind.
“I don’t want to dress up”. The only dress code here is all the naughty bits covered up. Health regulations say shirt and shoes; we say some sort of bottom coverage is polite in public. The gamut has run from just off the bike to formal. We wear a uniform for recognition purposes only.
Not kid friendly. So we’re not Chuck E. Cheese. We have food for the younger set and will try to come up with other items. We can do ½ portions as well. We don’t do fast food or fried. Parents bring children in all the time. Some are quiet, some are a handful. It’s the parents’ decision and ultimately their responsibility.
No alcohol. The city fathers have been open minded enough to allow beer and wine sales. The wine list is modest but very nice. We do not charge as much as we have found others do, but keep the costs as low as we can. The glasses are large and designed to give a total experience of the wine although the pour can look smallish. Had we chosen small bar glasses the amount would look “full size”. We cannot allow drinks brought in, no distilled alcohol at any time. The beer list represents many local flavors as opposed to Bud or Miller. Just wanted something different.
All these perceptions are actually misconceptions. One thing is true. It takes a community to keep a business in business. Without your support we cannot continue.
June 2008
These times are very trying and confusing for everyone. Not least is the food industry.
It seems that no matter which way you turn, there's no safe spot. Let's face it, it sucks. For going on 7 years we have done our utmost to serve this area. Do we make cheap fried or frozen microwave? NO! Do we get the freshest food we can seasonally, even if it means buying retail locally? YES! Do we make as much in house as physically possible? Yup! Butcher our meats, our fishes, to pass any savings on? YES! Are we going to change and get premade dressings, and premade foods or prefabbed cuts? NO! If it's no good it goes back. If it's off, it's out. If it's corked, it's gone. And when we can buy from local growers we do, but not all the time or all year. And for those who say we're expensive, over the years our prices have gone up barely 10%. Bread and butter, at no cost to you, because I believe it's part of gracious dining, has doubled in price to us. . Sometimes things are just what they are. There are those who feel think we don't give enough wine per glass. Actually we give the same pours; we just went for glasses that improve the experience of the wine, because we were asked to, instead of the short ones. What to do. We cannot please all of the people all of the time, but we maintain a pretty high average, very regularly. Some will never be happy EVER.
We have really tried to be here 7 days a week to satisfy everyone needs. But not being a big house, or having big freezers or having a full bar to help out has been tough. Rising fuel, labor, linen, cost of goods, utilities, folks not out and about as often. We have decided to weigh many options and come up with a comfortable solution. In order to conserve on several levels, we will pull back 2 full days a week, Mondays and Tuesdays. This will put our energies and the best quality of food on Wednesdays through Saturdays, both lunch and dinner, and Sunday Brunch, during the summer. School is out, family outings and for many vacations away from home. All this means less time in the beginning of the week to go out.
We understand that for some people this is not the best of all things, but with rising costs for all concerned, we understand the need to plan in advance your time with us. And we want to be here for you .To give you our best.
20 July 2007
If you like our food and our service - tell everyone. . . If you don't - please tell us.
In today's world, everyone is a critic. We appreciate constructive criticism and make every attempt to provide the best possible dining experience from the moment you walk in the door, are seated at your table, receive your meal and leave the table. If there is something you don't like or that doesn't meet your expectations, tell us so we can make it right. It is no less that you would want in your own business - no matter how big or small. Every business has a bad or off day - employees get sick, don't show up and go on vacation. Deliveries don't come in on time and product is unavailable. Some days business is slow and some days there are suddenly so many people you find yourself running around in every direction at once so every one is taken care of.
We make 100% of our salad dressings and sauces. We do not operate a "steam line" and every order is prepared only when the ticket comes into the kitchen. Nothing ever sits in pans or trays waiting to be ordered. Whether your meal has the sauce on the side, a split entree, a substition of polenta for mashed potatoes or is just a half salad, we take care and pride in every dish that we prepare for our guests.
14 January 2007
As we celebrate our fifth anniversary, we would like to thank our guests for giving our food a chance while having to bring your own bottle. For those who never gave us the chance or walked out when a wine list wasn't available, we invite you to join us for a unique dining experience.
The dining experience at Maison Bleu has always been and will continue to be about the food, atmosphere and service. Now that we are serving wine, it is even more about the food.
With that in mind, we would like to remind our guests that we are not a fast food restaurant. We will do our best to accommodate any time restraints and will make recommendations on items that may take less time than others. We will not rush our food or compromise our quality in the interest of time.
So please sit back enjoy a glass of wine or a bubbly italian soda and relax.
28 September 2006
There are people who drive in the left lane just at or below the speed limit and won't move to the right in an effort to make the other drivers conform to their speed by slowing down and not allowing the cars to pass. The reality is that this only frustrates those drivers who are determined move ahead. People who want to go faster only become more defiant to pass one way or another, but they shouldn't have to.
There are signs that say slower traffic move to the right - so rather than wag your finger and put your foot on the brake, just move over to the right lane and let them go by. Isn't it better not to have someone bearing down on your bumper and letting the other person get to where ever they need to be.
14 August 2006
It was said at the last City Council meeting that in regards to beer and wine in our city's restaurants, one side had to be right and one side had to be wrong. Neither is true. Passing the beer and wine ordinance does not make alcohol right and had the Council turned the ordinance down, it would not have made alcohol wrong.
Bringing beer and wine to our restaurants is not about changing values. It is about economics. We choose Watkinsville as our home and as a place to start a business where we have done nothing but strive to bring our guests the best dining experience possible.
The restaurants in Watkinsville deserve a fighting chance to compete with not only the establishments in Athens, but those well beyond. Now we have that chance.
Please join us in January 2007 and raise a glass when we celebrate our fifth anniversary.
11 June 2006
Two people sat down at the table - their server gesticulated with the menu and spoke at length about some of the food to be ordered - where it was from, how it was prepared and what came with it.
Good cooking should be regarded as a combination of sport and high art.
The servers carried themselves with quiet joy as if their mission in life was to make their customers feel comfortable and well tended... engaging in conversation and serving with pride.
For nearly five years, we have invited you to Maison Bleu
with the phrase "when you're very, very good"
You have come and we now invite you back for a
Beautiful Dining Experience - Everyday
19 October 2005
We thank all of our friends that have us in their thoughts. The outpouring of emotion from the greater Watkinsville community was almost overwhelming. People have asked whether or not the restaurant will remain open. Our only answer is how can it not. Peter was once asked why he opened a restaurant. His reply was that because the woman he loves wanted to. To close up shop would dishonor everything that he worked so hard to create. We will miss his face, especially when he gave us a rare treat by smiling, but we will feel him with us. It is not just for him that we keep Maison Bleu open, it is for all of us.
16 June 2005
What a difference three months can make. Our new space has exceeded all expectations in terms of scope, drama, and the impact it has on the overall dining experience. We can honestly say that Jim Shearon has designed and executed a space that equals the quality of our food. Which has been the overall goal all along; to provide you with the best overall dining experience, period. Please join us this summer to explore our new space, and Chef Anne's interpretation of classic cuisine.