The private dining diary of Chef Francis, a classically trained international French chef. Francis is offering private dining services, catering and cooking classes to the residents of New Jersey, Metro New York and Philadelphia.
The Private Dining Life Just a Quiet Revolution Written by Debra Malota • Chef Francis • Private Dining by Francis Forget the catered tray of sad finger sandwiches. The hottest
There is something wonderfully rebellious about celebrating Christmas in July. No snow, no scarves, no marathon shopping trips under fluorescent lights — just the warmth of genuine gathering, the pleasure
There is a moment in every great cultural movement when the gatekeepers lose control of the door. In the world of French cuisine, that moment arrived in 1992, when a
The farmers, fishmongers, and fromageries who make every plate possible — and why that work is worth every penny when it comes to farm to table private dining. Before a
Designed for Connection, Built to Stand Out Along the East Coast, where the pace of life rarely relents and social calendars overflow, true privacy has become something rare — and
There is a moment — usually somewhere between the second course and the third — when a Chef’s Table guest stops performing the role of dinner party attendee and simply
The quiet challenge nobody talks about:arriving at a client’s apartment and cooking in an unfamiliar kitchen. There is a particular kind of stillness that greets a Manhattan private chef the
Behind the Table · The Private Dining Life The Art of the Bespoke Menu Written by Debra Malota · Chef Francis — Private French Dining, Manhattan Every dinner Francis cooks
How to Make Mousse au Chocolat ⏱ 12 min active ❄ 30 min chill 3 ingredients Serves 4–6 Three ingredients. No baking. No special equipment. And yet mousse au chocolat
