San Francisco's Hottest New Restaurant Boasts Praised New Culinary Team

FOR IMMEDIATE RELEASE   CONTACT: Heather Hovey
February 2001    415.974.8715
                     Hhovey@destinationhotels.com

San Francisco?s Hottest New Restaurant Boasts Praised New Culinary Crew
French Master Chef Joel Guillon Recruits Three New Highly Acclaimed Chefs

SAN FRANCISCO ? Did you know that San Francisco has the most restaurants per capita than any other city in the United States? So you can imagine that when you visit San Francisco fine dining is on the menu. Jester?s Restaurant is the perfect stop to enjoy the very best San Francisco cuisine created under the watchful eye of French Master Chef Joel Guillon.

Guillon, one of only 50 French Master Chefs in the United States, oversees Jester?s as well as The Argent?s in-house catering and banquet facilities. Tapping into the training he has had in France, the Caribbean, Middle East and Africa, Guillon combines the tastes of the world, with a California twist.

The L?association des Maitres-Cuisinier de France honored Guillon in 1996 as a "Maitre Cuisinier de France." This title recognizes Guillon as part of an elite and very exclusive company of the most famous chefs in the world. The recognition distinguishes him as belonging to a "renowned cultural tradition," and as one whose "professional technique attains the level of art." Guillon continues this tradition as he artistically presents his Euro-Pacific cuisine.

Guillon?s culinary team includes: Charles Hechinger, restaurant chef, Alyssa Levy, pastry chef, and Pierre Le Clerc, restaurant chef. Hechinger is famed for his contributions at such prestigious restaurants as Alain Rondelli, Boulevard, L?esperance 3 Star Michelin and the Mandarin Oriental Hotel. Canadian Le Clerc received similar accolades with Four Seasons as well as the exquisite Le Passiflore in Montreal. Levy is being praised as a rising star with her budding talent for the pastry arts. She is one of the youngest and most talented pastry chefs San Francisco has seen in a long time. Together with Guillon, Jester?s diverse culinary team whips up delightful dining influenced by dishes from around the globe.

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The Argent Hotel stands high above San Francisco?s new downtown ? the artistically cosmopolitan-chic South of Market Area (SOMA). With breathtaking floor-to-ceiling windows offering panoramic views and custom furnishings, each of the Hotel?s 667 recently remodeled guestrooms and suites are designed with metropolitan elegance in mind. Equipped for business, and designed for pleasure, The Argent Hotel offers warm, attentive service delivered with true San Francisco flair. Boutique style intimacy, grand hotel capacity, and a perfect location for both. For more information visit our web site at www.argenthotel.com

The Argent, is part of a family of properties owned by Destination Hotels & Resorts. Each of the over 25 distinctive, well-situated Destination Hotels & Resorts properties offer exceptional recreational opportunities and conference facilities. Properties include the Hotel del Coronado near San Diego; the Inverness Hotel & Golf Club near Denver; the Royal Palms Hotel & Casitas in Phoenix; Wild Dunes Resort in Charleston, S.C.; Sunriver Resort in Sunriver, Oregon; and Tenaya Lodge in Yosemite, California. To find out more about Destination Hotels & Resorts properties, visit the company?s Web site at www.destinationtravel.com.

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COOK LIKE A CHEF WITH JESTER?S
WHITE CHOCOLATE POTS DE CRÈME

1 Cup Sugar
4 Eggs, Room Temperature
4 Egg Yolks, Room Temperature
4 Cups Milk
10 oz. White Chocolate

Heat milk to a boil and pour over white chocolate. Whisk until combined and chocolate is completely melted. In a separate bowl, whisk eggs, egg yolks and sugar. Carefully temper milk mixture into egg mixture. Strain and pour into ramekins. Bake in a water bath at 300? until set.

Yield: 5, 4.5-oz. Ramekins.