We’re fortunate that Chef Franck Peissel is an avid skier. Otherwise, he might have never settled down in Utah. He’s known for his wicked sense of humor, charming personality and, of course, for being a masterful chef. You can see for yourself via the big flat-screen monitor and “chef cam” at Franck’s. For an appetizer, the wild-mushroom tart is splendid, as are the sous vide beets. There’s a nod to his homeland of France on the menu with Franck’s cassoulet, as well as New World specialties such as Southern fried chicken. Franck’s Franco-American take on meatloaf is slowly braised pulled pork, veal and chicken in a berry-lavender sauce.