ABOUT US
France Meets Vermont
Our Story
HOW
TOURTERELLE
CAME TO BE
In the late nineties, a beautiful event planner from Brittany met a young, American chef from New York. Before long they married and their union produced first a daughter and then a culinary revolution in Brooklyn, New York. Locals flocked to Loulou, their first French bistro, as much for chef Bill’s lusty cuisine, as Christine’s gracious charm. Before long, Loulou beget Cocotte, another French eatery that drew crowds. Other chefs followed them, lining the streets near the Snells’ restaurants with all manner of eateries.

The couple turned their sights on a life-long dream: to own an inn and restaurant in Vermont. The Snells purchased the well-regarded Roland’s Place in New Haven, Vermont in July 2009, changing its name to Tourterelle to reflect its romantic theme as a serene restaurant, inn, and venue for special occasions.
Meet Christine & Bill
READ ABOUT
OUR
BACKGROUND
At an early age, Bill Snell knew he’d become a chef. His father, an avid fisherman and hunter, taught his son to appreciate diverse foods at their freshest. In 1990, Bill started his training in the kitchen at The Frog and the Peach restaurant in New Brunswick, New Jersey, under the strict eye of chef Stan Novak (former sous chef at Brooklyn’s River Café).

In 1994, Bill moved to New York City to work with Drew Nieporent (Myriad Restaurant Group) and Don Pintebona at Robert De Niro’s Tribeca Grill. An impressive stint as the sous chef and then head chef at City Wine and Cigar Company under Patricia Williams followed. Bill went on to work as a restaurant consultant, until he and Christine met and married in 1998.
At an early age, Bill Snell knew he’d become a chef. His father, an avid fisherman and hunter, taught his son to appreciate diverse foods at their freshest. In 1990, Bill started his training in the kitchen at The Frog and the Peach restaurant in New Brunswick, New Jersey, under the strict eye of chef Stan Novak (former sous chef at Brooklyn’s River Café).

In 1994, Bill moved to New York City to work with Drew Nieporent (Myriad Restaurant Group) and Don Pintebona at Robert De Niro’s Tribeca Grill. An impressive stint as the sous chef and then head chef at City Wine and Cigar Company under Patricia Williams followed. Bill went on to work as a restaurant consultant, until he and Christine met and married in 1998.
Christine and bill tourterelle restaurant and wedding venue