Author Archives: synergyadmin

All of the tomatoes in our salads are coming directly from the garden; and we never harvest the tomatoes more than a few hours before they arrive on your table. I’ve been asked by several diners about my secret for growing such vigorous plants. Here are two tips: First, mix your coffee grounds into the soil. The coffee grounds add minerals and acidity to the soil, which tomatoes love, and the grounds attract beneficial earth worms to aerate the soil and create nutritious compost. Second, when you first put your seedlings into the ground, put ½ teaspoon of Epsom salts around the base of the plant. The salts also add minerals and discourage fungal growth. 

Almost all the herbs used at the restaurant will come directly from our gardens. We’ll be growing basil, chervil, shiso, thyme and mint, to name a few. I’ll be adding our fresh herbs to salads and, of course, flavoring our sauces and main dishes with them. And, I’ll be faced with the very exciting task of working with our head sommelier to come up with ways to use our fresh herbs in our signature cocktails. Please come by to take a tour of the gardens and enjoy an herbaceous cocktail on the terrace.  

Don’t forget the gift of good food and wine for birthdays, graduations, and anniversaries. We have a full calendar of cooking demonstrations and wine dinners scheduled for this spring and summer. 

For all diners during this week, we feature a Special Wine List with superb value pricing to enjoy with your meal, or to purchase and enjoy at home.  Jacques and Company, here from France, will be entertaining all our guests on our actual anniversary on the evening of April 20th, along with a favorite Cremant toast for to honor of my Father and Mother, “pioneers” to Great Falls and our loving founders.  

It was April 20,1976 that we served our first dinner in Great Falls. The plan on opening night was to serve seventy-five people. My father and I planned to do all the cooking while my mother would prepare the pastries. Always generous with his customers, Dad could not say no to the loyal patrons who wanted to be there for the opening and the restaurant ended up way overbooked. After the first seating, there was no food left to serve. Prepared to go out and tell his customers that we were out of almost everything, Dad was saved when a sudden thunderstorm knocked out the power. How could the restaurant serve dinner with no electricity? No one had to know that there was also no food left in the kitchen.  

Since that stormy night in 1976, we’ve served thousands of customers and I’ve endeavored to continue my father’s dream of a traditional auberge with delicious food and warm service. Thank you to all of our patrons who have made memories with us over the years. It has been a pleasure serving you and here’s to many more celebrations with our family at L’Auberge Chez François and Jacques’ Brasserie.