It seems fitting that Chef Serge Falcoz-Vigne serves up a classic French Quiche Lorraine recipe as a favorite. While quiches can trace their early origins back to Germany, the French are credited with expanding and defining the dish, establishing it as a versatile favorite meal. The hearty and savory Quiche Lorraine is a perfect example, drawing its name from the Lorraine region of France.
Falcoz-Vigne, a native of Grenoble, France, quickly established himself in the Triangle restaurant scene with his traditional French cuisine, including escargot. He has served as executive chef at 18 Seaboard and executive chef and general manager of Saint Jacques French Cuisine.
Today, Falcoz-Vigne owns Bodega Tapas, Wine and Rum in Wake Forest with Horacio Rodriguez, a former sous chef and friend from Saint Jacques.
You will find French, Spanish and Italian influences along with local ingredients throughout the Bodega menu of cold and hot small plates.
Parisienne Gnocchi, Creme Brulee, Mousse au Chocolat, Spanish Serrano Ham, Empanadas and Arancini exemplify the delicious international diversity of the Bodega menu. Check out the menu and learn more about Bodega at https://www.bodegawakeforest.com/
Falcoz-Vigne’s passion for food comes through whenever he talks about gathering with friends and family around the table.
“Sharing the meal, sharing the moment, sharing the emotion around the table, it is a very nice thing,” he said in his Meet the Chef video for one of several Fire in the Triangle cooking challenges he participated in .
Check out Chef Falcoz-Vigne’s recipe below: