Second course: Mille Fleurs hires first new chef in three decades

After getting his culinary education at the Art Institute in San Diego, he went to Eugene, Ore. to work at the French-inspired farm- to-table restaurant Marche, learning under James Beard Award-winning chefs. McCart said he had never had such a hands-on experience with food, everything extremely local from the restaurant doing its own butchery to the vegetables sourced straight from the farm. more at

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