He once worked in one of the finest French restaurants in New York City. He had a very thick accent, but part of the flavor of the place was his style. He could snobbish, had an artistic temperament, and some fine suits that had seen their share of dust.
He always treated me well, he made sure that I had the very best seat and that I was sheltered from tripe, mussels, and various other tortures on a plate. In the words of Monsieur “Life is long enough without having to endure bad food.”