Rocky Mountain Chefs Invitational 2009
Vincent Francoual
Executive Chef
Minneapolis, Minnesota
Special guest chef Vincent Francoual is proprietor and executive chef of Vincent - A Restaurant in Minneapolis. Vincent was born in Puy-L'Eveque, in the Cahors region of France. He began culinary school in Souil-lac at the age of fifteen. Four years later, Vincent earned his diploma C.A.P. of Cuisine and C.A.P. in Pastry. Vincent spent a summer working in a French resort town on the Atlantic Ocean where he began his love for seafood preparations.
In Europe he spent years gaining experience working at the Winchester Essen Hotel in Great Britain; the Hotel des Neiges, part of the Relais & Chateaux Propriety at Courchevel Resort in the French Alps; the Arrays, a One Michelin Star restaurant in the Basque Country of France; and for designer Giorgio Armani in Florence, Italy. After a short stint working for Celebrity Cruise Lines, Vincent needed a change of scenery and moved to the United States. He intended to stay for six months.
His first job in the United States was as head chef of Gaulin's in Elmsford, NY, a suburb of New York City. It was here that he met his wife, Joanne. In 1995 Vincent accepted a position as chef de partie at the renowned four star restaurant, Le Bernardin, under chef Eric Ripert. Ripert's influence caused Vincent's passion for cooking to swell, and six months later he became the restaurant's sous-chef. Eager to learn, Vincent accepted a position as chef de partie at Mobil Five Star Lespinasse Restaurant. The effect of legendary Gray Kunz's use of seasonings and fusion of Asian and French styles is still evident in Vincent's cooking today.
In 1997, Vincent moved to Minneapolis with his wife Joanne who had been transferred for work. Once in the Twin Cities, Vincent became executive chef at Café Un, Deux, Trois. Here Vincent began to make a name for himself with his contemporary take on French dishes. He left Café Un, Deux, Trois to work on opening a restaurant of his own. While working on the opening, Vincent started Amuse Bouche, a private dining company, and taught classes in the culinary program at Art Institutes International Minnesota. In 2001, after two years of work, Vincent - A Restaurant opened its doors to the public.
Accolades for Vincent - A Restaurant include:
*Award of Excellence, Wine Spectator
2003, 2004, 2005, 2006
*America's Top Restaurants, Zagat Survey
2003, 2004, 2005, 2008
RMCI Menu 2009
Hors d'oeuvres: Phyllo Canapes
-
Beet Carpaccio with Goat Cheese and Micro Greens
-
Pan Seared Scallops with Fingerling Potatoes
and Orange Sauce
-
Duck Breast with Duck Leg Confit
and Cauliflower Puree
Chocolate Mousse Stuffed Charlotte
with Dungenous Crab and Artichoke
with Raspberries