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Page 30 · column 5 of 6 · from the scan, no model involved
According to Jacques, the most popular entrees are fish and sweetbreads. He added that people seem to enjoy the sauce dishes.
“People order those dishes which are difficult to make at home,” he explained. “And all our fare, Including pastries and sherbets are homemade.”
Business is booming at Chez Francois. A staff of 58 manages the kitchen and floor of the restaurant, capacity 90. And as icing on the cake, Haerlnger concluded, “There is nothing I would rather be doing...we (chefs) are artists.”
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