On Le Cercle: Cafe Dupont

Rising star David Fritsche brings Swiss finesse to the French fare at Cafe Dupont

Café Dupont has had a succession of smart, at times eccentric, chefs in its kitchen. Now the Dupont Hotel has installed a rising star, the sous-turned-executive chef David Fritsche. A recent dinner here—demonstrating his modern takes on French classics—featured wild mushroom agnolotti with parmesan foam and a salad of grilled artichokes, mint farro and tart cherry dressing, duck confit with dried cherries and short ribs with grits and mission figs. Also reflecting Fritsche’s hand: a kids menu with items like a mini Angus burger on brioche and a bill-of-fare in the hotel’s sociable bar-lounge (think shrimp beignets, mussels marinière, charcuterie and onion soup with Gruyère).

David Fritsche of Cafe Dupont

Jean Lawlor Cohen
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