The restaurant's name is a play on the french word "délicatesse" which means “tasty” or “delicious” and is also the historic word for charcuterie. Chef Francois’s takes on classic European dishes and his signature plates paired with Chef Camacho's dessert creations will be offered. Amongst there, there will be signature items like the crab simplissime, a crab dish served with tarragon and potatoes, the Bone marrow bucatini and the ever popular souffle. <br><br>LA Restauranteur, Bill Chait, is bringing notable French Chef Raphael Francois, a seasoned industry veteran with decades of Michelin-awarded experience who had just opened his own-created Restaurant Le DeSales in Washington D.C. Multiple Internationally Award-winning Pastry Chef Sally Camacho, brings her renowned sweet repertoire to the restaurant and cafe. She has successfully led the pastry kitchens at Wynn Resorts, Four Seasons Hotels, Ritz-Carlton, Jonathan Club, and the Hotel Bel-Air amongst many others.<br><br>Francois’s culinary background has been rooted at Le Giverny in Belgium and progressed from there to Paris at places like Georges V, Helene Darroze and the Crillon Hotel through the South of France. He was the Executive Chef At the Connaught Hotel in London which he brought to two Michelin stars in 18 months. In the US, he revived the iconic Le Cirque in New York City. The interior will be handled by Alexis Readinger of Preen Inc.