Providing Amazing French & Italian ­Influenced Cuisine

Francis was born and raised in Brive-la-Gaillarde, France. He was classically schooled and trained at LEP Hotelier Souillac Lot for three years in addition to completing his pastry studies in Bavaria. Eventually, Francis completed his internship at the Hotel de Paris in Monaco under the tutelage of celebrated Chef Alain Ducasse. As a result, at age 29, Francis became an Executive Chef at the Hotel La Grotte in Lourdes, France. Consequently, in his cooking, Francis will only use products imported from France & Italy.

In 2000, he met an Italian restaurateur staying at the Hotel La Grotte who liked his food so much, he asked him to become Executive Chef at his new restaurant in New York City. Finally, after a year of discussion, Francis agreed and joined the team of Macelleria in 2002.

As a result, Francis then went on to become sous chef at Le Chateau. Afterwards, he was appointed Executive Chef at La Cote Basque in New York in 2004, home of famed Jean Jacques Rachou (an old world chef from the South West of France). Following this,  came to Long Beach Island, NJ in 2006. He and his wife continue to fulfill one of his culinary dreams, most notably,  the creation of Francis’.

 

Only products imported from France & Italy

Francis prides himself most of all in using only the freshest and simplest ingredients grown by local and regional farmlands, as well as quality products imported from France & Italy. His cooking approach is eclectic and fanciful, integrating decades worth of diverse training.

Culinary specialties include: foie gras with sliced apples, escargot, grilled orata, Dover sole, marinated grilled calamari, grilled breast of duck with a cherry sauce, filet mignon of veal with marsala & wild mushrooms and  most noteworthy, bouillabaisse.

products imported from France & Italy

Expérience Professionnelle


» Francis was born and raised in Brive-la-Gaillarde, France.
» Classically schooled and trained at LEP Hotelier Souillac Lot.
» Completed internship at Hotel de Paris in Monaco under the tutelage of celebrated Chef Alain Ducasse.
» Executive Chef at Macelleria in New York City, 2002.
» Executive Chef at La Cote Basque in New York in 2004, home of famed Jean Jacques Rachou.
» Executive Chef & Owner, Francis’, Long Beach Island, N.J. 2006