She has spent many of the past 30 years in the restaurant
business. From Austin to Houston
and, for the past six years, happily ensconced on Cape Cod, Florence brings her
extensive knowledge of wine and food to her restaurant. Having spent many
summers of her youth in Arcachon, a major center for oyster farming in France,
she has embraced the opportunity to farm oysters in the Cape’s beautiful and
unspoiled Barnstable Harbor. These oysters, lovingly tended by her and her
husband, are regularly brought to the Naked Oyster, where they are featured in
both traditional and innovative baked appetizers and opened to order on the
halfshell.
Florence is committed to offering classically prepared
dishes utilizing fresh and local products. She works closely with farmers on Cape Cod to bring the best
products of the season from the farm to your table at the Naked Oyster, often
within hours. Similarly, seafood
is caught by local day fisherman, using traditional long line methods, and
brought directly from port to her kitchen whenever possible.
In the spring of 2011, Florence returned to the kitchen of
the Naked Oyster as executive chef.
Her focus is on fresh, robust bistro food that engages the eye and
pleases the palate – an artful melding of the traditional with the trendy. No
shortcuts here! Sauces may take several days to prepare, as they are simmered
and reduced in order to concentrate their subtle flavors. Organic meats and locally crafted
cheeses bring variety to the menu.
Most of all, Florence embraces the traditional way of the
bistro: Relax, eat, drink! Enjoy conversation with friends. Meet people from all walks of
life. Be entertained, satisfied,
and leave feeling recharged.
A votre sante!
