April 16, 2009
Not a Quack: Cépages owner and chef Janet Melac (background) prepares a plate alongside the duck proscuitto and fig sandwich with parmesan, arugula and a balsamic glaze ($7.50).
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It’s not everyday that the chef takes your order, makes your food and serves you at your table, let alone a Paris-trained Cordon Bleu alum. With her honey-brown locks pulled back with a headband, Janet ...