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.
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!
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.
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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