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, which indicates progress through action. Cafe Triskele’s cuisine is rooted in quality, local ingredients; the techniques of our mentors, mothers & grandmothers; and the inspiration of our team and guests. We welcome you to share our passion for food in a relaxed, friendly setting.

Our journey to Cafe Triskele has been a meandering one. We met while Franck was working as Executive Chef at The Point, in Saranac Lake, NY. After traveling from his native Brittany, he began work in London at the renowned two-Michelin starred restaurant, Le Gavroche. He moved through the ranks over the next five years, which culminated in his first role as executive chef at The Point, a Relais & Chateau property.

After working in academia for a few years, Rachel shifted gears and moved to London to begin her next chapter in the culinary arts. There, she studied at Le Cordon Bleu to become a pastry chef. Rachel apprenticed for two summers in France and worked in pastry at Lespinasse, Wheatleigh, The Point (where she met Franck) and Le Gavroche.

After getting married in 2005, the two chefs teamed up and decided to open their own casual French bistro on Main Street in the little mill town of Lee, called Chez Nous. It quickly became known as a place with delicious food in a relaxed atmosphere.

2020, the 16th year of success at Chez Nous, was a year of reflection for us. We knew we wanted to build something new where people could gather with family and friends after this time of isolation for many. And so Cafe Triskele was born. A casual restaurant, inspired by the seasons, our history, and the food we love to eat, offering meals and pantry provisions that you can enjoy here at the restaurant or at your own home.


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


Book your Cafe Triskele reservation on Resy