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
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