Le Cirque's new chef, Raphael Francois, talks with Andrew Friedman about cooking an audition meal for the whole Maccioni family, his updates to the menu, and the pressure of pleasing long-time regulars. One thing he won't change is Daniel Boulud's paupiette: "Some of our customers always order that paupiette...If I change it, I'm going to get clients who ask me to do it the old way. At the end of the day I'm going to have two paupiettes." [Toqueland]
Filed under:
