May 2015 Newsletter

Greetings from Chef Jacques and Paul
The kitchen gardens are in full flush. Last week we began serving the first salads of the season made exclusively from greens grown right here on the property. You can’t beat the freshness and flavor of organically grown greens that have traveled only a few yards to reach your plate. Each year we refine the varieties of lettuces and greens that we grow to create the perfect salad. We hope you’ll come in and tell us what you think of this year’s selection of Bibb, arugula, and mesclun lettuces, as well as spinach..

Spring also means fresh herbs for making stocks, sauces and (best of all) signature cocktails. Those of you coming to this year’s first Garden to Table Extravaganza on May 18th will be sipping on the first, fresh mint juleps of the season and enjoying a refreshing citrus sorbet made with home-grown tarragon. The Garden to Table Extravaganzas will happen monthly from now through fall and each month’s menu will be inspired by what we’re harvesting from the gardens.There is a full calendar of wine dinners, demonstrations, and special events in May and our terrace is now open for outdoor dining. I invite you to enjoy a meal outside and tour the gardens.  

The upcoming months are going to be delicious at L’Auberge Chez François. 

Domaine Jean-Marc Brocard Wine Dinner
Please join us on Wednesday, May 6th at 6:30pm for a Domaine Jean-Marc Brocard Wine Dinner. The evening will include a five-course dinner with wine pairings. These fine wines will also be available for purchase as a very special price.Starting with his first vintage in 1973, Jean-Marc set out to create a wine that was true to the unique qualities, history and tradition of Chablis. Located in the valley of the Serein River, Chablis is the center of one of France’s oldest wine-growing regions. 
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Celebration of Mothers Cooking Demo and Luncheon
To honor our mothers, Chef Jacques Haeringer invites you to join him on Friday, May 8th at 11:00am for the Mother’s Day Celebration Cooking Demo and Luncheon. At this event, Jacques will share his passion for classic and contemporary French cuisine by teaching cooking techniques and tricks of the trade. Afterwards our guests will enjoy a four-course luncheon paired with three fine wines. Patrons will also have the opportunity to purchase these exceptional wines at a special price.  
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Recipe of the Month
This month’s recipe of Warm Roquefort Tarte has caramelized apples on top of a flaky puff pastry. It is then layered with Roquefort cheese so that the warmed cheese gets slightly soft and melds perfectly into the apples. This sweet and savory dish can be served as either an appetizer or dessert. Pair it with a glass of Pinot Gris that will cut through the sharpness of the cheese while complimenting the fruity pear.
View the Recipe
Erath Vineyards Wine Dinner
Please join us on Wednesday, May 13th at 6:30pm for a dinner featuring the wines of Erath Estate, from the Dundee Hills of Willamette Valley, Oregon. Dick Erath moved to Oregon in 1968 from Northern California, planting his first vines in the Chehalem Mountains (which were killed by frost a year later), and eventually founding his eponymous winery, which became one of the largest and oldest producers of Pinot Noir in Oregon. The evening will be led by Senior Winemaker Gary Horner. Guests will have the chance at purchasing these fine wines at a special price.
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Garden to Table Extravaganza
We are pleased to announce the first in the 2015 monthly series of L’Auberge Chez François’ Garden to Table Extravaganza beginning on Monday, May 18th at 6:30pm. The onsite gardens create a special opportunity for Chef Jacques and his team to create menus featuring fresh ingredients while enjoying all the added healthful benefits. Feast on Chef Jacques’ specially prepared six-course Artisan Garden to Table menu, paired with four fine wines selected by our friend and former sommelier, Klaus Wittauer. 
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“Let the Grilling Begin” Cooking Demo and Luncheon
We hope that you can join us on Saturday, May 23rd at 11:00am for our “Let the Grilling Begin” cooking demonstration and luncheon. Chef Jacques will be providing a lively cooking demonstration revolving around everyone’s favorite, grilling season. A five-course luncheon with three wine pairings specially selected by our sommelier will follow the demo. The menu will include some of Chef Jacques’ favorites such as grilled shrimp, “just picked” garden green salad, grilled Bevette steak, and crème brûlée with locally sourced fruit. 
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Team Member of the Month – 
Adan Laureano
Adan Laureano was hired by Papa Francois to be the groundskeeper at L’Auberge Chez Francois in June 1986. For nearly thirty years, Adan has had various roles that resulted in him being a “jack of all trades”. He helps with the gardening and landscaping keeping the traditional Alsatian flower boxes on the roof and around the windows in beautiful condition. Adan is also a master of fixing and maintaining things around the restaurant. In addition to those duties, he was the official caretaker of all of Mr. and Mrs. Francois’ beloved animals – dogs, parakeets, geese and ducks. Thank you, Adan, for your service and hard work!


Monsieur François’ Competition
Congratulations to Robert S. of Washington, DC who came who has won the April Monsieur François’ Profile Embellishment Competition. Robert will receive a $200 gift certificate to L’Auberge Chez François. 

Be sure to follow L’Auberge Chez François on Facebook, Instagram, and Twitter to get updates on nightly specials, events, behind the scenes, and recipes! 

Best culinary wishes,
Chef Jacques


L’Auberge Chez François
332 Springvale Rd Great Falls, VA 22066
Mail Us:
Call Us: 703-759-3800

L’Auberge Social
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