""Honestly, when I'm here, this is more my home than my real home," Ellen said. "I meet strangers every day. Sometimes we (become) friends.""
""We try to bring the same care into the food that you would find in places that might consider themselves more upscale and fancy," said Andrew Gardelle, chef de cuisine, and Ellen and Philippe's son."
""We started with no money, and so we couldn't hire a manager," said Philippe. "We had a chef and a dishwasher to start and that's it.""
""Its important to always be bringing some change," Andrew said. "But to also maintain the identity this restaurant was built off of.""
Since 1996 Chef Philippe Gardelle and his wife Ellen have brought Parisian bistro warmth to San Francisco's Inner Richmond. The menu features escargots, coq au vin, cassoulet, French onion soup and creme brule. Andrew Gardelle serves as chef de cuisine and emphasizes the same careful techniques found in upscale restaurants. The restaurant began with minimal funds, a chef and a dishwasher, and family members filled managerial and service roles. Andrew learned at other restaurants before returning six years ago, introducing new dishes while preserving classic offerings. Hospitality and attentive care for guests remain central priorities.
Read at ABC7 Los Angeles
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