Michel Baudouin



Photo by Lynne Harty

What is your favorite part of being a restaurant owner in Asheville?

As a chef the opportunity to work with local farms. As a businessman man it’s the relationship with our CVB that it is independently or with the partnership within AIR. Last but not least, the generosity of the community. All three of these elements are rare in many community.

What is the background of your restaurant’s name?

Rendez Vous in France refers to a planned meeting between two or more parties at a specific time and place.

What ingredient could you not live without?

Wine, silly! There is a reason we call it “cooking wine”. The recipe love to share with the cooks

What is your favorite dish on your menu?

I don’t know how you can have a favorite dish. Every day is different, every season offers new product. it’s also a business and what attract our customers will not always be what a chef wish to do. However, what we can create with local ingredients is always an enjoyable moment.

What is your favorite dish from a fellow AIR restaurant’s menu?

That is not a fair question! We are fortunate to have many restaurateur exposing us from many local and world culinary experience. Again, everyday is different and I have yet to taste something within our independent restaurant I didn’t like.

Why did you choose Asheville to open your restaurant?

In addition the first question, the population is very diversified. The art culture is very wide as well. For the time being, we have four seasons.

What is your favorite chef’s tool and why?

The whole kitchen. Makes it much easier to be creative and efficient vs using only one tool.