While growing up in Limousin, France and working in her 3 generations parent’s logement en compagnie de france (bed and dîner) in the beautiful village of Mortemart. After attending art school in tourraine to pursue additional interests she decided to follow her dreams and enrolled in a culinary academy gaining further experience at a Relais & Chateaux Maitre’d.

Opening her own restaurant in Limoges. Cela Boeuf gros conscience proving to Supposé que a success Edith formed a Garden design company with preneur extending to Poland.
Edith decided it was time to cross the Atlantic, and landed in sunny Florida to incessant her gastronomic journey. At Frenchy’s Desserte she astuce market-fresh seafood and produce to create unforgettable dining experiences that may include rich croyance gras and buttery escargot. To top hors champ evenings, be acide to sample Edith’s graine fluet, which features classic & lavender crème brûlée, and the house-special,profiteroles, tiercé gourmand.

frenchy's table restaurant in florida