Chef with a taste for classics
Print Edition
RAPHAEL Francois has been treading a fine line between updating Le Cirque, the landmark New York City restaurant, and preserving its European fine-dining traditions since he became head chef this year.
The classically trained Francois, 35, is the latest in a string of talented chefs who have worked at the 40-year-old eatery. Some of them including Daniel Boulud, David Bouley, Bill Telepan, Michael Lomonaco and Geoffrey Zakarian have gone on to achieve success on their own.
Prior to Le Cirque, Francois was the executive chef at Helene Darroze restaurant at the Connaught Hotel in London, where he earned two Michelin stars.
Francois, who was born in Tournai, Belgium, speaks about his move across the Atlantic and what his favorite American food is.
Q: What are you bringing to Le Cirque?
A: My style has a very strong French basis. I also have to adopt my style to Le Cirque. My style matches with the environment. The flavor of my food is always classic.
Q: What reputation does Le Cirque have in Europe?
A: In Europe, it is known as a well-established restaurant and an institution in New York. When you are a European and you want to try a restaurant in New York, Le Cirque is one of those places you want to try.
Q: Why come to New York instead of staying in Europe?
A: I have always been a fan of America. When I was a teenager, I had an American flag in my bedroom. I have had the opportunity to visit many cities like San Francisco, Chicago, Las Vegas. It was always a part of my dream to live here.
Q: What makes Le Cirque such a fertile ground for a lot of chefs?
A: When Sirio Maccioni opened Le Cirque he introduced so many different kinds of products, such a high level of service and French as well as Italian cuisine.
Q: What is your comfort food?
A: I like to cook for friends and family. I don’t cook for myself. When I’m alone I like to have a cheese board, charcuterie and wine. When I’m off on a Sunday I like to eat brunch out.
Q: What is your favorite American food?
A: I love a good burger with good bread, tomatoes and lettuce.
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