Young chef Raphael Francois is poised to bring New York City's famed Le Cirque restaurant back to its former glory with a lightened-up menu that still satisfies high-end patrons. "I don't want to hide the quality and flavor," Francois said. "I use classic French as the base, but my style is lighter and fresh. If I have a dish that has a sauce with cream, I will balance it with fresh vegetables or acidity from fruit."

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