Hours

Tuesday – Saturday: 5 to 9PM
Sunday + Monday: Closed

Contact

triskele (ˈtriskiːl)

noun plural triskelia (trɪˈskɛlɪə) or triskeles

a symbol consisting of three bent limbs or lines radiating from a centre.

The three legs of the triskelion move outward from the center, suggesting motion, rebirth and the cyclicality of nature.

A new chapter!

Welcome to Cafe Triskele, the newest project by Franck Tessier & Rachel Portnoy, chefs & owners of Chez Nous since 2005. After a year unlike any other, we felt it was time for change, for reinvention, symbolized by the Celtic Triskele. Our cuisine remains rooted in quality, local ingredients, the techniques of our mentors, mothers & grandmothers, the inspiration of our team and guests. We welcome you to share with us our passion for food and the pleasures of the table.
nibbles
  • Warm Spiced Nuts 5
  • Black Olive & Sun-dried Tomato Tapenade - Baguette 6
  • Warm Berkshire Mt. Baguette & Butter/Olive Oil (Gluten-Free Bread available) 4
  • Saucisson Sec & Chorizo, House Pickles 7
  • 3-Cheese Board, Local Cheeses & Quince Paste - Baguette 13
Veggies
  • Spring Salad | Sugar Snaps, Asparagus, Peas, Shallot Vinaigrette 12
  • Quinoa Salad | Cranberries, Feta, Toasted Pinenuts, Herbs, Sherry Vinaigrette 13
  • Roasted Provencal Vegetable Rillettes - Baguette 12
  • Grilled Vegetable Ravioli, Sundried Tomato, Parmesan, Spinach, EVOO 12
  • White Bean & Spring Vegetable Pistou 15
Fish & Meat
  • Chicken Liver Parfait | Cornichon, Chutney, Baguette 11
  • Pate Maison | Franck’s Pate of the Moment 12
  • Louisiana Shrimp | Pernod, Tomato, Garlic Herb Butter 14
  • Smoked Bluefish Mousse | House Pickles & Baguette 11
  • New Zealand Lamb Chops (4) | Piquillo-Polenta Fries, Pesto 19
  • Steak Salade | Potatoes, Beets, Red Cabbage, Walnuts, Blue Cheese Dressing 15
  • Crispy Confit Duck Leg | Maple Glaze, Sautéed Potatoes, Arugula 17
  • Arctic Char | Mango, Grapefruit & Red Onion Salsa, Arugula 16
Les Sandwichs
  • Grass-Fed Black Angus Burger | Swiss Cheese, House Fries or Salad, Garnishes, Garlic Aioli (Awesome Burger, 100%vegetarian) 16
  • Scottish Salmon Burger | Goat Cheese-Lime Cream, Sun-dried Tomato Spread, Garnishes, House Fries or Salad 15
  • Grilled VT Chicken Breast Baguette | Caramelized Onions, Garlic Aioli, House Fries or Salad 15
Sweets
  • Warm Blondie Sundae | Sea-Salt Caramel, Rum Raisins, Vanilla Ice Cream, Whipped Cream 10
  • Frozen Key Lime Cheesecake | Wild Blueberry Compote 9
  • Dark Chocolate Mousse Torte | High Lawn Farms Coffee Mocha Ice Cream 10
  • Dark Chocolate Brownie 3.5
  • Ultimate Chocolate Chip Cookie 3.5
  • High Lawn Farms Ice Cream | Sorbet 5
House-made Pates in 4 oz jars
  • French Country Pate 6.5
  • Chicken Liver Pate 8.5
  • Rabbit, Fig & Chablis Pate 9.5
  • Veal, Sweetbread & Foie Gras Pate 12
  • Duck, Green Peppercorn & Pistachio Pate 9.5
House-made Chutney, Preserves & Jam
  • Quince Chutney, 4 oz jar 5
  • Citrus Marmelade 8 oz jar 7
  • Passionfruit Curd 4 oz jar 6
  • Salty Caramel Sauce 4 oz jar 5
Pantry Staples
  • Organic Einkorn Berries 1 lb. 4.5
  • House-milled Whole Einkorn Flour 4.5
  • Hosta Hill Fermented Hot Sauce (Red) 7
  • Hosta Hill Fermented Hot Sauce (Green) 7
  • “Fauxmaggio” Dairy-free Pesto 8
From the Freezer
  • Quart of Celeriac Soup 12
  • Quart of Leek & Potato Soup 12
  • Lamb Navarin 14
To choose wines for our list, we use the same criteria as we do for our ingredients in the kitchen: we look for high-quality, small producers, often coming from “off the beaten path” locales where you can find terrific correspondence between quality and price. We give priority to producers who use organic and sustainable practices where possible, who take care to do things the traditional way. Santé!
WINES BY THE GLASS
Glass
  • *Sauvignon Blanc, Dom. Malet, Touraine ‘18 (Fr.) 9.5
  • Pinot Grigio, Villa Vestea, Adonis ’18 (Italy) 10
  • Chardonnay, Talmard, Macon- Uchizy ’18 (Fr.) 10
  • *Riesling, August Cellars, (Oregon) ‘16 9.5
  • *Dry Rosé, Marie du Fou, Loire Valley ‘18 (Fr) 9.5
  • *Pinot Noir, Shelter, Lovely Lilly ’17 (Baden, Germany) 10
  • *Côtes du Rhône, Perrin « Nature » ’18 (Fr) 9.5
  • *Malbec, Reunion ’18 (Argentina) 9.5
  • * Cab Sauvignon, Owen Roe, Sharecroppers, *17 (WA) 10.5
  • *Côtes De Bordeaux, Ch. Haut-Colombier ’16 (Fr) 12
Full
  • *Sauvignon Blanc, Dom. Malet, Touraine ‘18 (Fr.) 38
  • Pinot Grigio, Villa Vestea, Adonis ’18 (Italy) 40
  • Chardonnay, Talmard, Macon- Uchizy ’18 (Fr.) 40
  • *Riesling, August Cellars, (Oregon) ‘16 38
  • *Dry Rosé, Marie du Fou, Loire Valley ‘18 (Fr) 38
  • *Pinot Noir, Shelter, Lovely Lilly ’17 (Baden, Germany) 40
  • *Côtes du Rhône, Perrin « Nature » ’18 (Fr) 38
  • *Malbec, Reunion ’18 (Argentina) 38
  • * Cab Sauvignon, Owen Roe, Sharecroppers, *17 (WA) 42
  • *Côtes De Bordeaux, Ch. Haut-Colombier ’16 (Fr) 48
BEERS & HARD CIDERS
  • American Craft Beers on Draught 8
  • Barrington Brewing Co. 5.5% Dortmunder (MA)
  • Barrington Brewing Co. 6.2% New England IPA (MA)
Beer in Bottles or Cans:
  • Jacks Abby House Lager (Framingham, MA) 5
  • New Grist Gluten-Free Lakefront Brewery (WI) 7
  • Citizen Hard Cider (Burlington, VT) (16 oz) 6.5
  • Weihenstephaner (Munich) (non-alcohol) 7.5
White & Rosé Bottles
  • Rosé, Commanderie de la Bargemone, Coteaux d’Aix-en-Provence 2019 (France) 36
  • Vouvray, Chenin Blanc, Les Chancelieres, 2016/17 (Loire Valley, France) 30
  • Quincy, Sauvignon, Dom. Adele Rouze 2017/18 (Loire Valley, France) 42
  • Aligoté, Domaine Fontaine de la Vierge, Clement Biot 2017 (Burgundy, France) 45
  • Pinot Gris, Belle Pente 2014 (Willamette Valley, Oregon) 36
  • Graves, Semillon-Sauvignon, Chateau Graville-Lacoste, 2017/18 (Bordeaux, France) 37
  • Pouilly-Fuisse, Chardonnay, Dom. Melin, Clos Marie « La Soufrandise » 2017 (Burg, Fr) 49
  • Chablis, Chardonnay, Dom. Seguinot et Filles, 2016/17 (Burgundy, France) 45
  • Chardonnay, Barrique, 2016 (Sonoma Coast, California) 40
  • Riesling, (dry), Dom. Zind Humbrecht 2015 (Alsace, France) 54
  • Viognier, Illahe Vineyards, 2016 (Willamette, OR 36
Red Bottles
  • Règnié, Gamay Noir, « Diaclase » Dom. De Capreoles 2015 (Beaujolais, Burgundy, France) 45
  • Cinsault, Dom. Rimbert, “Cousin Oscar” NV(Langudoc-Roussillon) 34
  • Chateauneuf-du-Pape, Vignoble Mayard, Clos du Calvaire, 2016 (Rhone, Fr) (500ml) 62
  • Chateauneuf-du-Pape, Vignoble Mayard, Clos du Calvaire, 2016 (Rhone, Fr) (750ml) 82
  • Chateauneuf-du-Pape, Red Blend, Dom. Du Vieux Telegramme, 2016 (Rhone, Fr.) 92
  • St. Joseph, Syrah, Dom. Jean-Louis Chave “Offerus” 2016 (Northern Rhone, Fr.) 65
  • Love Red, Carignan, Valdiguie, Syrah, Cab, Broc Cellars 2017 (North Coast, CA) 42
  • Grenache, Birichino, Old Vines, Besson Vineyard 2017 (Central Coast, CA) 54
  • Malbec, Clos Troteligotte, « K-or », 2017 (Cahors, France) 39
  • Blaye, Côtes de Bordeaux, Merlot & Cab blend, Château le Thil ’17 (Bordeaux, France) 36
  • Medoc, Château Patache d’Aux 2012 (Bordeaux, France)(half bottle) 32
  • Margaux, Cab blend Ch. Paveil de Luze 2015 (Bordeaux, France) 68
  • Haut-Medoc, Cab, Merlot blend Le Haut-Medoc d’Issan 2015 (Bordeaux, France) 60
  • St. Estephe, Merlot blend, Ch. L’Insouciance, 2015 (Bordeaux, France) 85
  • Zinfandel, Quivira, 2017 (Dry Creek Valley, Sonoma, California) 45
  • Cabernet Sauvignon, Andrew Will Cellars, 2016 (Columbia Valley, Washington) 70
Champagnes & Sparkling Wines
  • Prosecco, Conegliano Valdobbiadene Brut, ¼ btl, NV(Italy) Just a glass, perhaps? 12
  • Champagne Pierre Paillard, Bouzy Grand Cru, Extra-Brut, NV 375ml (M. de Reims, Fr) 56
  • Prosecco, Ca’ di Rajo, Extra Dry, NV 750 ml (Italy) 40
  • Crémant de la Loire, Brut, Chenin Blanc, NV 750 ml. (Loire Valley) 48
“From Our Place to Yours” — Curbside Pick-Up, Pop Ups, and Special Take-Out Events
Reservations are recommended, though not required. Online reservations need to be confirmed by phone and provide local telephone number for contact. Large parties (6 or more) must be confirmed 24 hrs. in advance. We are a small restaurant with a very short busy season. If you do not plan to be here for your reservation, we ask that you notify us as soon as possible. Thank you for your consideration.
If we don’t have a table that you like, or a time that you like available, let us know if you would like a meal prepared To-Go! Always delicious, and we’d be happy to make a menu or arrange a special pick up time if needed. Thanks so much for your understanding and helping us to accommodate everyone during this challenging time!
If you prefer, call (413) 243-6397 for reservations or to change existing reservations. Email rachel@cheznousbistro.com with any questions.
The picturesque Main Street in Lee, MA where we are located is happily right at the center of all of the major Berkshire attractions.
Cafe Triskele is:
With all of the charming shops, churches, and architecture of this old mill town just outside of our door, Cafe Triskele is a convenient destination to complement any Berkshire outing.
Dress Code

Don’t let the Frenchy name fool you: We are a casual restaurant, suitable for a special occasion or just a bite when you don’t feel like cooking. All are welcome!

Food

Casual Bistro Cuisine made in-house by Chef/Owner Franck Tessier and his staff. All desserts made in-house by Rachel Portnoy, Pastry Chef/Owner.

Vegetarian, gluten-free, and vegan options are always available. Takeout dinners available for pickup.
Wine
Curated list of organic & natural selections, as well as a full bar. It’s against Massachusetts law to bring your own wine to an establishment licensed such as ours is. You can, however, take home any left-over wine in your bottle in a Wine Doggy Bag.
Wheelchairs
Though the restaurant is accessible by wheel chair via our ramp in the front, it’s an old building and the bathrooms may have limited accessibility to larger chairs.
Parking
Though our parking lot is too small to accommodate everyone on a busy night, Lee is a really easy place to park! On the street parking in either direction and on any side street is unlimited and free.
Forms of Payment
We accept Visa, Mastercard, American Express, cash, local checks, and Traveler’s Checks
Safety Guidelines due to COVID-19
Welcome to Cafe Triskele!
We’re so excited to celebrate our new restaurant concept with you – just in time for a gorgeous Berkshires summer! Please know that our team is taking these new safety guidelines very seriously and we will do everything we can to keep you and our team safe during your visit. Here’s what to expect:
Full on Hospitality – Limited Interaction
To keep you and our staff as safe as possible, reservations are available online and menus will be available online. Takeout is a great option for anyone looking for a delicious meal without any contact, or for those we can’t accommodate due to the limited seating.
Restaurant Sanitization
After each reservation, we will sanitize the table, chairs and full area around it including commonly touched surfaces. Similarly, we will do the same for restroom service.
BYOM (Bring your own mask!)
Everyone must wear a face coverings over their nose and mouth, except while eating and drinking at a table. At this time, this rule applies to all of our guests eating on-premises regardless of your vaccination status.
Keep A Safe Distance
Everyone must maintain a distance of at least 6 feet, wherever possible (including the outdoor spaces).
Wash Up
Guests are encouraged to wash hands frequently with soap for at least 20 seconds.
Party Size and Timing
Parties are limited to 6 people per table and will have a reservation time of 1.5 hours. We ask that you respect this window as it gives us time to clean and sanitize the space properly in between guests.
Not Restaurant Ready?
We ask that if you are experiencing any symptoms consistent with COVID-19 or if you/someone you have been in contact with has been exposed to COVID-19, please stay home and enjoy take out. Please note, we are also screening our teams daily against these same guidelines.

THe latest

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Follow along as we roll into a summer filled with fun and good food!

Hours

Tuesday – Saturday: 5 to 9PM
Sunday + Monday: Closed

Welcome to Cafe Triskele, the newest project by Franck Tessier & Rachel Portnoy, chefs & owners of Chez Nous since 2005. After a year unlike any other, we felt it was time for change, for reinvention, symbolized by the Celtic Triskele. Our cuisine remains rooted in quality, local ingredients, the techniques of our mentors, mothers & grandmothers, the inspiration of our team and guests. We welcome you to share with us our passion for food and the pleasures of the table.

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. This is how Chez Nous was born in 2005.

We 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 Brittany, 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.

After working in academia for a few years, I had decided to follow my passion for cooking to London, where I studied at Le Cordon Bleu to become a pastry chef.  I apprenticed for two summers in France and worked in pastry at Lespinasse, Wheatleigh, as well as The Point and Le Gavroche.

The year 2020, the 16th year of Chez Nous, was a year of reflection and adjustment for all of us, culminating in our decision to create the casual restaurant Cafe Triskele, where we are inspired by the seasons, our history, and the food we love to eat, to offer meals and pantry provisions which you can enjoy either at home, or with us at the restaurant.

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Location

Contact

Hours

Tuesday – Saturday: 5 to 9PM
Sunday + Monday: Closed

Reservations are recommended, though not required. Online reservations need to be confirmed by phone and provide local telephone number for contact. Large parties (6 or more) must be confirmed 24 hrs. in advance. We are a small restaurant with a very short busy season. If you do not plan to be here for your reservation, we ask that you notify us as soon as possible. Thank you for your consideration.
If we don’t have a table that you like, or a time that you like available, let us know if you would like a meal prepared To-Go! Always delicious, and we’d be happy to make a menu or arrange a special pick up time if needed. Thanks so much for your understanding and helping us to accommodate everyone during this challenging time!
If you prefer, call (413) 243-6397 for reservations or to change existing reservations. Email rachel@cheznousbistro.com with any questions.
nibbles
  • Warm Spiced Nuts 5
  • Black Olive & Sun-dried Tomato Tapenade - Baguette 6
  • Warm Berkshire Mt. Baguette & Butter/Olive Oil (Gluten-Free Bread available) 4
  • Saucisson Sec & Chorizo, House Pickles 7
  • 3-Cheese Board, Local Cheeses & Quince Paste - Baguette 13
Veggies
  • Spring Salad | Sugar Snaps, Asparagus, Peas, Shallot Vinaigrette 12
  • Quinoa Salad | Cranberries, Feta, Toasted Pinenuts, Herbs, Sherry Vinaigrette 13
  • Roasted Provencal Vegetable Rillettes - Baguette 12
  • Grilled Vegetable Ravioli, Sundried Tomato, Parmesan, Spinach, EVOO 12
  • White Bean & Spring Vegetable Pistou 15
Fish & Meat
  • Chicken Liver Parfait | Cornichon, Chutney, Baguette 11
  • Pate Maison | Franck’s Pate of the Moment 12
  • Louisiana Shrimp | Pernod, Tomato, Garlic Herb Butter 14
  • Smoked Bluefish Mousse | House Pickles & Baguette 11
  • New Zealand Lamb Chops (4) | Piquillo-Polenta Fries, Pesto 19
  • Steak Salade | Potatoes, Beets, Red Cabbage, Walnuts, Blue Cheese Dressing 15
  • Crispy Confit Duck Leg | Maple Glaze, Sautéed Potatoes, Arugula 17
  • Arctic Char | Mango, Grapefruit & Red Onion Salsa, Arugula 16
Les Sandwichs
  • Grass-Fed Black Angus Burger | Swiss Cheese, House Fries or Salad, Garnishes, Garlic Aioli (Awesome Burger, 100%vegetarian) 16
  • Scottish Salmon Burger | Goat Cheese-Lime Cream, Sun-dried Tomato Spread, Garnishes, House Fries or Salad 15
  • Grilled VT Chicken Breast Baguette | Caramelized Onions, Garlic Aioli, House Fries or Salad 15
Sweets
  • Warm Blondie Sundae | Sea-Salt Caramel, Rum Raisins, Vanilla Ice Cream, Whipped Cream 10
  • Frozen Key Lime Cheesecake | Wild Blueberry Compote 9
  • Dark Chocolate Mousse Torte | High Lawn Farms Coffee Mocha Ice Cream 10
  • Dark Chocolate Brownie 3.5
  • Ultimate Chocolate Chip Cookie 3.5
  • High Lawn Farms Ice Cream | Sorbet 5