Q&A with Nora Pouillon (Chef/Owner) of Restaurant Nora

There is a long list of things to love about Nora Pouillon and Nora’s: the fact that Restaurant Nora became America’s first certified organic restaurant, that over 95% of everything on the menu is supplied by certified organic and biodynamic growers and producers, and that Nora initiated the very first “producer-only” farmer’s market in the nation’s capital which has grown to include eight active markets — an incredible list of achievements and acts of leadership.  

Q: Out of everything that you have accomplished, what are you most proud of?

A: Introducing organic food to the American public in the 1970s.

Q:  We know that your list of fans is just as long or even longer than your list of achievements.   When it comes to the feedback that you have received, has there been any specific person who has expressed their appreciation or type of feedback in general that makes you simply giddy?

A: Every time a guest thanks me for what I am doing with my restaurant, even after so many years, or that they love my cookbook and use it all the time or that they’ve changed their eating habits and their lives as a result—all of these remarks just make everything worth it.

Q:  We know that it might be impossible to choose, but…what is your favorite thing on the menu right now?

A: Right now, the Amish chicken breast scaloppini with housemade fettuccine, heirloom tomatoes, preserved lemon, basil, and summer squash.

Q:  What would you say is the most difficult thing about the work that you do, whether it’s the amount of time involved in making everything perfect, or the work involved in being an industry and area leader, etc.?

A: I would say the work involved in being an educator to my staff.

Q:  What made you decide to support renewable energy?  Was it an easy switch?

A: Renewable energy fits into both my personal philosophy and the philosophy of the restaurant. The idea of organic involves being environmentally conscientious not just in how the food is grown or raised, but also about the source of energy for the restaurant and how it is being used.  

Q:  Is there something about Nora or Nora’s that not many people know or ask about that you would love us to know?   We’re all ears.

A: Of course, I’m a big advocate of a sustainable lifestyle, which means healthy, organic, and balanced food, regular exercise, outdoor activities…but I also really love dancing. 

Q:  What’s up for Nora’s in the future?  Any new news or things we can look forward to hearing about or that we can be sure to tell our friends about?

A: I am currently working on my memoirs.  I also still dream about making an organic McDonald’s happen.