Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family, and your taste buds.
Today, you will meet Frederic Kieffer. He is the corporate chef at l’escale Restaurant.
Visitors to l’escale at the Delmar Greenwich Harbor can arrive by boat and enjoy the seamless “dock and dine” experience. Docking spots are limited and the price varies depending on the day and time.
Your Name: Frederic Kieffer
Role: Corporate Chef/Partner Greenwich Hospitality Restaurant Group
Restaurant: l’escale Restaurant (500 Steamboat Rd, Greenwich, CT 06830, (203) 661-4600, reservations)
MyRye.com: Describe yourself in one word.
Kieffer: Dedicated
How long have you been a Chef at l’escale?
Kieffer: Since 2003
Previously, where did you work?
Kieffer: New York City and Paris
What and when was your first paid job?
Kieffer: 1985, [I was a] part-time dishwasher on weekends.
Describe your path to becoming a chef.
Kieffer: [I] started as a dishwasher, I loved the BOH (back of house) energy and developed a love and respect for food. [I] went on to study in culinary school for six years in Paris, this is where I learned the kitchen discipline amongst other things.
What are three attributes that make someone a good chef?
Kieffer: First, you must respect the food itself, find beauty in every produce/product that you handle. You must own the basic cooking techniques, you must have a clear idea of what you are intending to cook, no aimless cooking! You must taste your food at all the stages of the cooking process.
Describe your restaurant’s clientele.
Kieffer: l’escale has a sophisticated and loyal clientele that recognize good food and service, but also like the approachability of l’escale.
Describe the atmosphere of your restaurant.
Kieffer: l’escale has a bright, vibrant energy; it is always busy, it always feels like it is the place to be.
Describe the physical attributes of your restaurant.
Kieffer: l’escale has many dining options; the main dining room with its authentic Provencal wood burning fireplace. The outdoor terrace where you dine under the Provencale tonnelles with views of the Greenwich marina. The lounge [has] live music three days a week. Last but not least, l’escale has beautiful banquet rooms.
Match a recommended meal with each season.
Warm summer evening
Kieffer: Chicken Paillard or Tuna Tartare or Raw Oysters
Crisp fall afternoon
Kieffer: Homemade Gnocchi with Foraged Mushroom
Cold winter day
Kieffer: Braised Beef Short ribs or Chicken “coq au vin style”
Muddy wet spring night
Kieffer: l’escale Bouillabaisse or Salmon with Asparagus
What is your favorite dish on the menu and why?
Kieffer: The Chicken Paillard. It is simple but complicated to execute right. When you are not in the mood for anything special it is always a great fall back option.
What’s the most underrated day of the week and time of day to enjoy your restaurant?
Kieffer: Mid week, Tuesdays and Wednesdays are when we have a little more time and start testing specials for the rest of the week.
Thanks Frederic!
