Tesse is a play on délicatesse, which means “tasty” or “delicious” in French, and will cook up Francois’s takes on classic European dishes and his signature plates. One such signature is the crab simplissime, a crab dish served with tarragon and potatoes.
LA Restauranteur, Bill Chait, is bringing notable French chef Raphael Francois, a seasoned industry vet with decades of Michelin-level experience who was most recently at Restaurant Le DeSales in Washington D.C. Pastry chef Sally Camacho, who spent time at WP24 and the Hotel Bel Air, is handling the sweet side of things.
Francois’s culinary background is lengthy, but there are notable stints at Le Giverny in Belgium, the Connaught Hotel in London, Helene Darroze, and even Le Cirque in New York City. The interior will be handled by Alexis Readinger of Preen Inc.