A Gentleman Farmer, a Chevrier and a Maître Fromager
“J’aime ce qui est bon; pas la nouvelle cuisine. J’aime la bonne cuisine du terroir, alors la cuisine familiale. (I like what is good; not nouvelle cuisine but good regional cooking, family style).” So says François Moggia, speaking of his journey in life and where he has arrived. François started as a banker, then charted a course toward the business of selling sailboats. He has owned and operated four restaurants in Marseille, and along the way dabbled in real estate befor
