JUNE 3 • 2021 | 53

C

elebrating its anniver-
sary this month, many 
say that his restaurant is 
better today than even those two 
highly prestigious ones where he 
used to be execu-
tive chef.
There wasn’t 
much doubt 
after dining at 
the French-style 
restaurant where 
Paul Grosz is also 
its owner-execu-
tive chef … and 
is also noted for doing its own 
baking of assorted breads and 

elegant pastries that include a 
bevy of luscious offerings that 
do much in satisfying palates 
with eyes closed. 
Located on Lothrup Rock, 
a block north of West Grand 
Boulevard and the Fisher 
Building, Detroit, Paul’s Cuisine 
has made many friends with its 
French style of cooking … They 
came and opened with an out-
standing reputation that made 
his offerings noted ones.
Paul knows great food, served 
by a great yearning to own his 
own restaurant as in the dreams 
of many chefs from the time 
they go to culinary school to 
become dining stalwarts … It 
takes more than dreams to own 
a restaurant that is as good or 
better than others.
In the many years since open-
ing, Paul has proven much … 
not the least of which is his culi-
nary skills will bring people back 
… His magnificent food styling 
also comes with an experience 
of working under world-famous 
French chef Jean Banchet at Le 
Francais in Wheeling, Illinois, 

studying pastry at Le Cordon 
Bleu in Paris, training at great 
French restaurants and coming 
here to be executive chef for 10 
years at The Whitney.
It may not be rare for a restau-
rant, as example, for a chef to 
prepare many items, but Paul 
does things like roasting his 
Dover sole with a Moroccan 
spice, etc. … like some foods 
poached in red wine … Elegant 
dishes like white anchovies and 
much more.
And what would a French 
style restaurant be without an 
excellent fine wine list? You’ll 
find one at Cuisine.
OLDIE BUT GOODIE … 
Morris had fled his native coun-
try, sold his assets and made five 
sets of solid gold dentures with 
his cash, well above the limit 
he could bring into the United 
States … When he arrived in 
New York, the customs officer 
asked why anybody would want 
five sets of gold dentures. 
Morris explained, “Jews who 
keep kosher have two separate 
sets of dishes for meat products 

and dairy products. But I am so 
religious I also have separate sets 
of teeth.
” 
The customs officer said, 
“Well, that accounts for two sets 
of teeth. What about the other 
three?” 
“Very religious Jews use sep-
arate dishes for Passover, as an 
example,
” Morris said, “but I am 
so Orthodox, I have separate 
teeth for Passover meat and 
Passover dairy food.
” 
The customs official shook 
his head and said, “You must 
be a man of very strong faith to 
have separate teeth for meat and 
dairy products and likewise for 
Passover. That accounts for four 
sets of teeth. What about the 
fifth set?” 
Morris looked around and 
spoke softly, “To tell the truth,
” 
he said, “once in a while I like a 
ham sandwich.
”
CONGRATS … To Mark 
Kopitz on his 80th birthday … 
To Jerry Gurwin on his 87th 
birthday. 

Email: dannyraskin2132@gmail.com.

RASKIN
THE BEST OF EVERYTHING

Danny 
Raskin
Senior Columnist

Cuisine in Detroit celebrates 
15 years of creating delicious 
French-style dishes.

Better 
Call Paul

CUISINERESTAURANT.COM

Paul Grosz

ANTONE, CASAGRANDE & ADWERS, P.C.

www.antone.com or email at law@antone.com

Representation in 

all areas of family 

and business 

immigration law.

JUSTIN D.
CASAGRANDE

N. PETER
ANTONE

31555 W. 14 Mile Rd., Ste 100 • Farmington Hills, MI 48334
Ph: 248-406-4100 Fax: 248-406-4101

IMMIGRATION LAW FIRM

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