The Copper Beech Inn Announces New Executive Chef

The Copper Beech Inn, selected as one of the Top 100 Hotel Restaurants in America by USA Today and Zagat, today announced the appointment of a new Executive Chef, Fran�ois de M�logue.

Chef de M�logue, a Chicago native with roots in southern France and over 20-years of culinary experience, believes that the use of high quality, locally-raised ingredients and balanced flavors help to create a memorable dining experience. Training at the New England Culinary Institute led him to Executive Chef positions at The Old Drover's Inn, a Relais & Chateaux property, and Pili-Pili in Chicago named by Food & Wine magazine in 2003 as "one of the Top Ten New Restaurant Openings in the World."

Chef de M�logue, inspired by his 1800-title vintage and contemporary cookbook collection, oversees The Ivoryton Room, the AAA Four-Diamond restaurant housed within the heralded country Inn as well as Brasserie Pip, a casual, classic French brasserie. On the Proven�al-inspired summer menus look for Sea Bass stuffed with Swiss Chard, Tomato Confit and Roasted Garlic; Seared Tuna Piperade with Banyuls Glaze; a Tarte Tatin of Artichokes and House-made Moroccan Merguez Fr�tes.

Named by the readers of Connecticut Magazine as the Best Country Inn in Connecticut for three consecutive years and the recipient of the Wine Spectator Best of Award of Excellence, The Copper Beech Inn combines turn-of-the-century charm with luxurious modern conveniences. There are thirteen spacious guest rooms and suites with private baths in the Main House and Carriage House.

The restaurants at The Copper Beech Inn serve dinner daily from 5:00 PM except Monday. The Inn accommodates both large and small groups for events such as weddings, holiday parties, private luncheons, board meetings or corporate retreats and events. Wine dinners, artisan food tastings and culinary events are scheduled seasonally.