Andre Molle

Education:	Apprenticeships, life experience and most discriminating clientele have all played a part in educating Andre on the art of cooking.
Experience:	Hostelierie du Cerf, Auberge de L'ill, Ermitage Hotel, Hotel Carlyle.
Inspiration:	Andre developed a passion for cooking as a young man growing up in Belford, France.  His uncle, who was and still remains a chef in France, inspired Andre with simplistic, yet disciplined approach to cooking.  Andre learned that only the finest quality ingredients should be used.  As a young apprentice, Andre was taught to be open-minded and organized in the kitchen.
Mentor:	Paul Haeberlin, Auberge de L'ill owner and chef, not only trained Andre, but taught him how to have confidence in cooking.
Philosophy:	Always select reputable providers, demand excellent product, and maintain an educated eye.
Favorite Entrée:	Pike Quenelles, a fish dumpling with a lobster cream sauce.