BUCKS COUNTY WOMAN
DINING
“The vibrant
pink/salmon/
rose walls are
adorned with
a gallery of
well chosen,
oversized,
sepia-toned
portraits
of world
famous chefs.”
Chef Brian Held
amidst his
gallery of chefs..
This larger location has given Chef Held
room to grow. “I could never be all that
I wanted to be there,” Held reflected,
referring to his former restaurant. “I
always wanted to do something bigger.”
Well, he has, and not just with the space!
Arriving at Rouget a few nights later to
dine, I am greeted with the same warm,
accommodating type of staff that I was
familiar with at Juliana Rose, but there is
something different. This place is bolder.
The décor, the menu, the presentation—
all have a new, fresh, intriguing and
savvy attitude.
The interior, designed by fellow chef,
Jim Hamilton, is charming and reminiscent
of the Bucks County farmhouse it used to
be. I notice the wild splash of color on
the walls. It is not quite the reddish color
of Rouget, the highly prized French red
mullet fish that is the restaurant’s
namesake, nor is it the earth-toned
Provençal shade that Held thought it
would be. The vibrant pink/salmon/rose
walls are adorned with a gallery of well
chosen, oversized, sepia-toned portraits
of world famous chefs. I like dining
amidst these images and guessing at the
N
A
identities of chefs such as Alice Waters,
M
O
Paul Bocuse, Charlie Trotter, Fernand W
Point, Daniel Buloud and more. These
T
Y
epicurean experts have inspired and
N
influenced aspiring chefs around the
U
O
world. It is a glimpse into “Held’s heroes”
C
continued on page 50 Above: Old fashioned comfortable
K
S
C
window seating combines with new
B
U
fashioned French cuisine at Rouget.
4
9
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