ABOUT CHEF RAPHAEL FRANCOIS
Chef Raphael Francois played an integral role in the creation of Le DeSales. From the selection of french graffiti artwork to the bentwood leather chairs, Raphael kept the direction simple, modern, and timeless. And he created the Le DeSales menu with that same simplicity in mind. The menu at Le DeSales features Francois’ signature dishes, like his simplissime crab with tarragon and potatoes among some other personal favorites. He also brings the "Bavette", a french favorite, which is dry-aged beef with grapes, shallot and parsley, among other updated French classics.
Raphael Francois brings more than 20 years of culinary experience, both in the United States and abroad, to Le DeSales. He has gained notoriety while cooking at top Michelin-star rated restaurants throughout Europe. Raphael began his culinary career in 1997 working alongside Claude Lavalle at Le Giverny in Tournai, Belgium. From there he went on to hold positions in some of the top Michelin-starred kitchens throughout France and Belgium, including Comme Chez Soi, Château du Mylord, La Maison du Boeuf, Sea Grill, Hôtel de Crillon, Four Seasons Hotel Georges V, Hélène Darroze, Le Chalet d’Adrien and Château de Curzay. The fine dining restaurant Hélène Darroze at the Connaught Hotel in London was awarded one Michelin star after five months, and two Michelin stars in January 2011 under Raphael's watch. Most recently, Raphael held the position as executive chef at Le Cirque restaurant in New York City.