Jacques will share his passion for classic and contemporary French cuisine and teach expert cooking techniques and tricks of the trade followed by fine food and wine.
Félicitations à Chez François, Humble Beginnings of a Country Inn, a feature article by Karen Washbu
Keep the blind warm this winter with a hearty homemade broth. Chef Jacques shares his Duck Soup Du J
Today, the restaurant remains very similar to when François first opened its doors. From the décor,
Olivia Rae James has brought a new behind-the-lens perspective to Chef Jacques’ Bastille Day Garden