For years Gerard Billebault drove past the restaurant known as Jeannier’s and dreamed of a French Brasserie. Each time he mentioned this idea to his wife, Gayle she told him that two businesses were enough to handle...but that didn’t stop Gerard from
discussing his dream with Marc
Dettori, then maitre ‘d at Petit Louis. Marc and Gerard huddled, Gerard hounded Jeannier about retiring, and after a year or two wore both
Jeannier and Gayle down, and soon they were planning what was to
become Brasserie Tatin.
The name chosen by Gayle because of its’ namesake, the upside apple tart, Tarte Tatin, seemed appropriate for the project. Tatin, was conceived as a casual, contemporary, but elegant dining space, with classic French brasserie fare infused with the best in locally sourced products, and unusual presentations. Opening in October of 2005, Tatin was immediately a hit; becoming for locals an easy drop in for light fare in the lounge or a more leisurely dinner in the dining room. Johns Hopkins staff and faculty soon became regulars, as did Union
Memorial Docs and students.
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