At À Table Ensemble, everyone - the Francophile & the foodie, the kosher & the celiac,  the amateur chef & the low-sodium, the picky-eater & the history-buff … - has a place at our dining table. 

Libby completed the French Cuisine & Culture Course in Lyon, France at L'Institut Paul Bocuse, where she received 210 hours of French culinary training and an additional 65 hours of one-on-one gluten-free recipe development with a 3-Star Michelin Chef.

A fanatic for high-quality produce and locally, humanely raised meats, Libby is a strong believer in respecting the food product including its seasonality, locality, history & culture.

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