Chez Francois

Chez Francois Restaurant Reviews:

TOP of the north coast food chain. August 26, 2007 Food Service Atmosphere Cleanliness Overall        Just back from my annual birthday pilgrimage at Chez Francois in Vermillion. As always; stellar service, amazing food and an evening that was well worth the price of admission. Let me take a moment to establish my culinary bonifides… I have happily eaten my way across Canada and the French West Indies. I speak and EAT French VERY fluently. I love the people and the food. So believe me when I tell you; if you live on the north coast and want the absolute best in French cuisine--Chez Francois is a sure thing. Short of traveling across the lake to the Le Chateau Frontenac, this wonderful little river-side restaurant will offer you a fabulous experience gastronomic’. Your host, Monsieur Mars offers up an elegant, choreographed dining experience while Billy the maitre d assures that the experience will NEVER stray to the stuffy… The menu changes seasonally, but the Beuf Wellington is always a sure thing. Bon appetite! Review By: Graham From Case Western Reserve

Not worth the money February 12, 2007 Food Service Atmosphere Cleanliness Overall        The food was just O:K. I had the Dover Sole, ...not very fresh. The main dining room was very dirty. Service was slow. I had to wait for my table after making a reservation two weeks in advance. I was very disapointed. Review By: rick From Lakewood

June 03, 2005        It wouldn't be summer in Vermilion without a visit to Chez Franìois, the riverside restaurant that has been serving outstanding French cuisine since 1987. We recommend securing a table at the Riverfront Cafe, Chez Franìois' alfresco dining area; the river's opposite bank boasts the Lagoons, a community containing some of the finest homes in Vermilion. (If gracious living doesn't pique your interest, enjoy watching the parade of boats putting up- and downstream.) Lovely as the scenery is, it's no match for the food: carpaccio de filet de boeuf aux champignons sauvages (beef tenderloin carpaccio, topped with aged balsamic vinegar, Alba white truffle oil, shaved Parmigiano-Reggiano cheese, cracked black peppercorn and sauteed wild mushrooms); homard en coquille Napoleon (Maine lobster and seared sea scallops tossed with saffron linguini and wild mushrooms, served with a cognac-and-lobster cream sauce); and filet de boeuf Wellington ê la Perigourdine (a grilled filet wrapped in puff pastry with Hudson Valley foie gras, mushroom duxelles and black truffles, with sauce Perigueux). Review By: