William Merelle lived his formative years in the heart of three picturesque provinces of the Pyrénées: Le Béarn, Basque country and the Bigorre, a region whose reputation has been built on its cuisine. Nowhere is the art of the table as diversified and honored as it is there. William attended ”Les Quatre Septembre” culinary school at the age of 14. Upon graduation he worked among the best chefs in Bordeaux, Paris and Provence. Chef William landed a chef’s position in the south of France, at St.Victor La Coste, La Sabranenque, a medieval village where he met his future wife Maggie. Maggie lured him to the US. Together the Merelles have invented a unique style of restaurant. Maggie Merelle's infectious enthusiasm, along with her attention to detail, complement Williamʼs personal vision of epicurean delight and his dedication to raising the bar on his extraordinary cuisine. “Rouge! Cʼest la couleur dʼamour,” now in it’s fifteenth year of drawing people from all over the country.