eNewsletter Archives

We wish you a joyous holiday season and a prosperous, healthy, and happy new year. This was a momentous year for us at L’Auberge Chez François and we have our loyal customers to thank for our ongoing success. We celebrated forty years in Great Falls, Virginia and we opened for brunch at Jacques’ Brasserie on Saturdays and Sundays. Christmas came early for us this year as we were awarded OpenTable’s Best Restaurants in America for 2016, for the fourth year in a row, and Jacques’ Brasserie and L’Auberge Chez François were named top restaurants for Foodies in America. These honors were among many we received this year, including Restaurant of the Year by the Virginia Restaurant, Lodging and Travel Association. We are thankful for the support of all our patrons in 2016 and we look forward to seeing you in the new year. 

As we approach fall, our on-site gardens are still going strong. Tomatoes, cabbages, and all manners of salad greens are being harvested each morning before making an appearance on your plate in the afternoons and evenings. 

Looking ahead, October is Virginia Wine Month and we’re celebrating with our own Virginia Wine Festival and a Best of Virginia Wine Dinner. Also in October will be a tasting of Maison Louis Jadot Burgundy Wines and a brunch-themed cooking demonstration hosted by yours truly, Chef Jacques. Details on all of our special events are below and we hope to see you this fall.

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.  

Looking ahead to April, L’Auberge Chez François is celebrating our 40th Anniversary. Forty years ago, my papa closed Chez Francois in Washington D.C. and moved his restaurant to the “Virginia countryside”, hence L’Auberge Chez Francois! We have a full schedule of special events planned to celebrate this milestone. More details on our special celebratory anniversary events, cooking demonstrations, and grand anniversary dinner featuring Taittinger champagnes are listed/linked below. Come celebrate with our family! Thanks for your patronage, support and friendship through the years! 

Cheers to Spring!

Chef Jacques, Paul, and the team of L’Auberge Chez François 

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Best Culinary Wishes,
Chef Jacques