PUBLISHED 07/08/2008
Like a good Frenchman, Chef Vincent Francoual grew up bicycling the hills in a small town in southwestern France. As a teen, he started running while enlisted in the French Army. Four years ago, after he'd moved to Minneapolis, his doctor suggested he try swimming to help ease back pain, and Francoual realized he now had the skills to tackle a new sport: triathlons.
"For my first triathlon in 2004, I wanted pressure to make sure I would train and finish," says Francoual, 40. So he registered for July's Life Time Fitness Triathlon in Minneapolis and organized a team of chefs to raise funds for Fraser, a local nonprofit that helps children with special needs. Francoual has completed the Olympic-distance triathlon each year since (his PR for the 1.5-K swim, 40-K bike ride, and 10-K run is 3:03). He's also continued fund-raising for Fraser. This July, he hopes his team will donate $50,000.
When Francoual isn't training, you'll find him in the kitchen of his restaurant. His traditional Salad Nicoise is the perfect light meal after a summer training session. "This salad is so refreshing, and very healthy with the right balance of vegetables, starch, and protein," he says. "It's very easy to make and digest." Best of all, Francoual says, "it reminds me of a nice summer day in France at my grandmother's house."
Go here to learn how to make Francoual's recipe for Salad Nicoise.
Off the Menu
On His iPod: "When I'm training, I listen to books on tape. I recently finished Lance Armstrong's It's Not About the Bike. Inspiring."
Must-Have Kitchen Gadget: "The paring knife, because it makes it so easy to peel and cut potatoes into elegant shapes."
Running Companion: "My two dogs, both rescues. They don't chew my shoes when we get home because they're too tired."
Where To Find Him: Vincent-A Restaurant, 1100 Nicollet Mall, Minneapolis; 612-630-1189; vincentarestaurant.com
