When two chefs decided to open their own casual French bistro on Main Street in this little mill town, people were a bit surprised.Lee has, however, such a great diversity of people and culinary choices, we were sure it would work out. Years of training in French fine dining made us long to have a place of our own, 'chez nous,' to cook our favorite things in an atmosphere where people could really relax and enjoy.Franck Tessier and Rachel PortnoyWe first met in 1997 while Franck was working in his first post as Executive Chef at The Point, in Saranac Lake, NY. Franck had left behind his native France a few years before to work in London at the renowned two-Michelin starred restaurant, Le Gavroche. After three years working his way up through the ranks, he was sent to The Point, a Relais & Chateau property for whom Le Gavroche consulted. When I sent my resume to The Point to apply for the Pastry Chef position, unbeknownst to us, our partnership began.
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