創業50年を迎えられたFRANCEYAさん。フレンチを修行し横浜で洋食屋をなさっていた先代シェフがＵターンで鐘崎に現在の店舗を構えられました。二代目シェフが、地元の人脈と鐘崎の新鮮な魚を活かしたカルパッチョはお店の看板料理になりました。
“FRANCEYA is celebrating its 50th anniversary. The first-generation chef, who trained in French cuisine and once ran a Western-style restaurant in Yokohama, returned to his hometown and opened the current location in Kanezaki. Now, the second-generation chef carries on the legacy, with their signature dish being carpaccio made with fresh local fish and connections from the community.”
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