Wildfowl Magazine
An avid hunter and wild game culinary expert, Chef Jacques Haeringer shares his recipe for Duck Breasts with Orange Sauce in the December 2012 issue of Wildfowl magazine.
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Voted Open Table Top 100 Nationwide
Open Table diners named L’Auberge Chez Francois one of the top 100 restaurants in U.S. These awards reflect the opinions of over 5 million reviews submitted by verified OpenTable diners for more than 15,000 restaurants in the U.S.
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Wildfowl Magazine
An avid hunter and wild game expert, Chef Jacques Haeringer shares his recipe for Goose Rillettes in the November 2012 issue of Wildfowl magazine.
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Wildfowl November Issue
Chef Jacques shares his Wild Duck Liver Terrine recipe with readers of Wildfowl magazine, and like scouting, this recipe takes a little more time and effort.
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Washington Post Magazine’s Top 40
L’Abuerge Chez Francois was listed in Tom Sietsema’s Top 40 Fall Dining Guide in The Washington Post Magazine, October 17, 2012.
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Wildfowl Magazine
Chef Jacques Haeringer shares his Wild Duck Breast Salad recipe in the October ’12 issue of Wildfowl magazine.
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Washington Business Journal Executive Profile
Chef Jacques Haeringer is featured in the Washington Business Journal’s Executive Profile, August 24-30, 2012 edition.
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Connection, July 19, 2012
Washington’s iconic culinary destination, L’Auberge Chez Francois, is as much a cultural experience as it is a dining venue. From its garden boasting a palette of seasonal hues and its lively patio to its brasserie showcasing treasures from the restaurant’s past, and the storied Alsatian-themed classic dining rooms, L’Auberge Chez Francois draws the prominent and local lives to the Great Falls countryside.
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WUSA-TV 9 News at Noon with JC Hayward
Chef Jacques makes melon stuffed with crabmeat, the perfect Bastille Day celebratory meal, with WUSA-TV’s J.C. Hayward.
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NBC Today Show Perfect Picnic
Chef Jacques appeared on the Today Show with Kathie Lee & Hoda making the perfect summer picnic in the park – a sesame salmon with herb mayonnaise and a watercress and orange salad.
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