|Happy holidays from all of us at L’Auberge Chez François and Jacques’ Brasserie to you and
yours. As we are now into high gear for our busiest season of the year, I am very thankful to have such an excellent team, whose hard work and dedication have allowed us to be a Washington-area institution graced with many accolades for over sixty years. Merci Beaucoup!
Many of our regular guests request a favorite server when they come in for lunch or dinner and
we’re always happy to oblige. But our guests only ever meet a fraction of the people who keep everything running in harmony during their meals. We have over ninety employees, many of whom are hard at work in the back of the house. Behind the copper doors that lead to la cuisine, an ensemble of pot washers, line cooks, chefs, and pastry chefs staff stations around our large kitchen to ensure that the french fries at Jacques’ Brasserie are pleasingly crispy
and the lobster upstairs at L’Auberge Chez François is sauced just right. Guests may view these goings on in the kitchen through a window adjacent to the main entrance of L’Auberge Chez François. If you’d like a closer look, feel free to ask your server for a tour of the kitchen.We have team members in the kitchen who have been with us since we opened in 1976. And, of course, we have many loyal guests who have been dining with us for just as long, if not longer! A sincere thank you to all of you for your patronage in 2018 and we hope to see you here during the holidays and in the upcoming new year.
2019 promises an exciting and expanding line up of all our special events. We will continue to offer lively and delectable soirées showcasing fine food, wine, craft beer, live music and our
two on site-gardens (in season). From our lively Chef Jacques’ cooking demonstrations and luncheons, to our “howling at the full moon” parties and more, be sure to join us throughout the year.
We ring in the New Year with a very special tribute to my Papa Haeringer, as we toast and
celebrate our founder, on his 100th birthday, January 6th. Dine on the “Classics” Menu of Papa’s very favorite dishes from his beloved Alsace, as we take a trip down “memory lane”,
with a very special video presentation of Papa, “in his own words”. January also brings a variety of musical events, including brunches, with The Nancy Scimone Duo, “The Legends” as
performed by Prince Havely; and new to our stage at L’Auberge Chez François, Washington Area Music Association’s best jazz instrumentalist, Al Williams.You won’t want to miss, “ A Francophile Friday Night Live” featuring the music of the very talented Lynn Veronneau Duo, and a special Michael Chapoutier Rhône wine dinner.
As is my tradition each year, I leave you with my poem, “A Chef’s Christmas,” written by yours
T’was the night before Christmas, and all through the kitchen
Chefs scurried about while groaning and bitchin’.
The sauces were simmering and seasoned with care,
Because soon the reveling hordes all would be there.
The tables were set, and not a moment too soon;
Both waiters and hosts looked ready to swoon.
Will we ever be ready? It’s so hard to tell;
Our chances are as good as a snowball in hell.
The pressure was on.The geese were a-roasting,
As partiers began all their holiday toasting.
With bags full of presents, dressed in festive apparel.
Our guests made such a racket that drowned out the carols.
In the kitchen waiters shouted, while cooks swore through their teeth.
The scene was pure bedlam, not a moment of peace.
The chef, he bellowed, to the cooks on the line,
“Move your derrières, make those plates look sublime.”
“I want everything hot, let us make haste,
Move onward you cooks, there’s no time to waste.”
The chef looked about, then said with a shrug,
“To all a good supper and a hearty bah humbug!”
We wish you a Joyous Holiday season and a Prosperous, Healthy, and Happy New Year!
Jacques and Paul Haeringer and the team at L’Auberge Chez Francois