About Restaurant du Village

The Keller’s purchased this charming French bistro in the center of Chester in 1990, and they have run it passionately and flawlessly for the past 18 years. The restaurant continues to receive only the highest praise from restaurant critiques and patrons alike, scoring 27 in the Zagat guide “The food always shines” at this “excellent” “country French”; “everything on the menu is wonderful”, thanks to the husband-and-wife chef-owners, whose efforts in the kitchen remain “superb”; “service is perfect” and the “small, elegant” room “couldn’t be more charming” and 4 stars December 2007 Connecticut Magazine “ I dream of an enchanting little restaurant in the French countryside. Voila! The vision made manifest: Restaurant du Village in Chester.” “…it’s unpretentious and the food remembers its roots.” Elise Maclay.

Chef Cynthia Keller, while American born followed in her European ancestor’s footsteps by training to become a chef. She is a 1983 graduate of the Culinary Institute of America in Hyde Park New York where she was honored by being awarded a yearlong faculty position of fellowship instructor in the Escoffier Room restaurant. Her focus has always been French cuisine; she apprenticed with chef Catherine Alexandrou of restaurant Chez Catherine in Westfield New Jersey and worked under the tutelage of chef Alain Sailhac at the internationally renowned Le Cirque in Manhattan. It was at Le Cirque, that Cynthia had the unique experience of meeting and working with two of France’s greatest chefs Paul Bocuse and Roger Verget on special events. Cynthia was executive chef of Lola restaurant and of Audrones restaurant both in Manhattan. She has continued her intensive studies of French cuisine through extensive travel and studied at La Varenne cooking school in Burgundy. She completed a journalism course in “The Craft of Food Writing” taught by Dean of Food Journalism Alan Richman at The French Culinary Institute in New York. Presently Cynthia contributes her monthly column the “Artisan Table” to INK magazine.

Pastry Chef Michel Keller was born and raised in Epfig, France a small village in Alsace. Michel is a third generation pastry chef, and can trace his family’s historical tradition of bakers back over 5 generations. Michel began his training at a young age under the watchful eye of his father George Keller, former pastry chef of La Caravelle, New York. At the age of 14 he began his formal three-year apprenticeship at Kolher-Rhem Patisserie in the city of Colmar, France. Upon completion of a rigorous exam Michel received the “Certificate d’Aptitude Professionnel.” Michel immigrated to the United States in 1962, where he worked as an assistant to Albert Cumin, Pierre Franey and Jacques Pepin consulting in all aspects of baking and pastry production for the Howard Johnson restaurant group. He spent two years of service in the United States Army stationed at Fort Sill Oklahoma, where he was a Mess Sergeant. Michel spent ten years as pastry chef of Elysée Pastry shop and was the executive pastry chef of Prunelle restaurant both in Manhattan.

When not in the restaurant kitchen the Kellers are avid outdoors enthusiasts. In winter you will find them on the ski slopes, in spring and summer hiking, fishing, biking and gardening, and in the fall hunting and foraging.

The Kellers are members of the following professional associations:
Connecticut Grown Farm to Chef Program
International Association of Culinary Professionals
American Institute of Wine and Food
Woman Chefs and Restaurateurs
U. S. Chef’s Ski Club
Slow Food International
Société Culinaire Philanthropique
L’Union Alsacienne

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Restaurant du Village | 860 526 5301 | 59 Main Street Chester, Connecticut 06412