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Chez Panisse is a Berkeley, California restaurant known for using local, organic foods and credited as the inspiration for the style of cooking known as California cuisine. Restaurateur, author, and food activist Alice Waters co-founded Chez Panisse in 1971 with film producer Paul Aratow, then professor of Comparative Literature at the University of California, Berkeley. The restaurant prides itself on relationships with producers, and buys through its established network of local farmers, ranchers, and dairies. In 2001, ''Gourmet'' magazine named Chez Panisse the Best Restaurant in America.〔(【引用サイトリンク】title=Alice Waters Biography )〕 From 2002 to 2008 it was ranked by ''Restaurant'' magazine as one of the top 50 restaurants in the world, and was ranked number 12 in 2003.〔Number 12 in 2003, Number 20 in 2006, number 69 in 2010 Number 40 in 2007,(【引用サイトリンク】title=The World's Best Restaurants. 2007 ) and #37 in 2008.〕 Michelin awarded the restaurant a one-star rating in its guide to San Francisco Bay Area dining from 2006 through 2009. In 2007, Alice Waters won Restaurant Magazine's Lifetime Achievement Award, and was cited as one of the most influential figures in American cooking over the past 50 years. ==About Chez Panisse== In 1971, Paul Aratow and Alice Waters founded Chez Panisse in an Arts and Crafts house along Shattuck Avenue, in Berkeley, California. The restaurant was designed to foster an intimate, comfortable atmosphere. Chez Panisse is named after Honoré Panisse, a character in a trilogy of Marcel Pagnol films about working class life in Marseille, France called ''Marius, Fanny'' and ''César''.〔''Alice Waters & Chez Panisse'', Thomas McNamee, The Penguin Press, 2007.〕 From the beginning, the restaurant has sourced the highest-quality food available. Today, this entails sourcing food that is locally, organically, and sustainably grown. The menu is dictated by what is fresh and in season, and the restaurant has a network of farmers, ranchers, and dairies that produce and supply the food that is then cooked and served at Chez Panisse. The Chez Panisse website contains the following statement about the philosophy of Waters and her restaurant: The restaurant has always served a set menu that changes daily and reflects the season's bounty.〔(【引用サイトリンク】website=Chez Panisse Restaurant )〕 Monday nights at the restaurant generally feature more rustic or regional dishes, such as a lamb tagine or fisherman's stew, in addition to a first course and dessert. Tuesday through Thursday, the restaurant serves a 4-course set dinner menu, including dessert. On Friday and Saturday evenings, a more elaborate 4-course meal is served. The restaurant is closed on Sundays. In 1980, Waters opened the Chez Panisse Café, which offers an alternative to the set menu of the downstairs restaurant. The upstairs café features the same local, organic ingredients as the restaurant, but the menu is a la carte and more modestly priced than the set menu of the restaurant. The menu still changes daily, while offering several selections of appetizers, main courses, and desserts. While the restaurant serves only dinner, the café is open for both lunch and dinner, Monday through Saturday. The upstairs café has its own kitchen which includes a charcoal grill and wood-burning pizza oven, although much of the prep work for the cafe is done in the main downstairs kitchen. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Chez Panisse」の詳細全文を読む スポンサード リンク
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