January 2016 Newsletter

Greetings from Chef Jacques and Paul

Happy New Year to all of you. We had a wonderful New Year’s Eve celebration at L’Auberge Chez François. Quelle fête! Even though I work long hours on New Year’s Eve (such is the life of a chef), I always get to celebrate royally because my friends, family, and long-time customers join me here at the restaurant to ring in the new year.

2015 was a good year for L’Auberge: We expanded our on-site gardens to provide even more home-grown produce for the kitchens, we opened for lunch at Jacques’s Brasserie and we expanded our happy hour times and offerings at Bar Rouge (have you been for happy hour yet?). For the third year in a row, L’Auberge Chez François was named one of the 100 Best Overall Restaurants in America by diners on Open Table. And, Washingtonian magazine told the rest of D.C. what many of you already know: that our Châteaubriand is one of the very best steaks in town (the best if you ask me).

Looking to 2016, I’ve posted my January and February special events and cooking demonstration schedule. Many of the January demonstrations are already sold out but there are still tickets to my annual Carnivore Lovers and Seafood Lovers Valentine’s Day classes.

This balmy weather is perfect for a drink outside, around our outdoor fire pit. The fire pit is open nightly (weather permitting) and we’ll be happy to serve you a selection from our winter cocktail menu while you relax around the fire.

I hope to see many of you in 2016 and I send you my best wishes for a happy and delicious 2016.

Musique et Cuisine featuring “A Souvenir of Paris” with The Nancy Scimone Trio

Join us as we continue our Musique et Cuisine dinner series at L’Auberge Chez François on Friday, January 15th, 2016 at 7pm as we welcome the Nancy Scimone and her Jazz Trio featuring a “Souvenir of Paris”. The trio includes Nancy on vocals, Victor Dvoskin, Bassist, and Harry Appelman, pianist. The entertainment will be accompanied by Chef Jacques’ specially-prepared six-course meal with wine pairings. It’s a night you won’t want to miss!

Reserve Tickets

“Winter in Papa’s Alsace” Cooking Demonstration & Luncheon

Please join us on Saturday, January 23rd at 11:00am for a cooking demonstration and luncheon featuring favorites from Papa’s beloved country, Alsace. The Alsatian feast entrée includes sauerkraut, sausages, pork, duck confit and foie gras. The dessert, Grandmama’s Favorite Kougelhopf en Neige, is a light and fluffy baked meringue with vanilla sauce. But of course, the meal is paired with three fine wines.

Reserve Tickets

Spire Collection Wine Dinner

Please join us on Thursday, January 28th at 6:30pm as we feature the Spire Wine Collection of California at L’Auberge Chez François’ “Winter Wonderland” wine dinner. From the renowned mountain vineyards of Napa Valley and Sonoma to the remarkable hillsides of Bordeaux and Tuscany, The Spire Collection is comprised of the most esteemed wineries from the Jackson Family portfolio. The wines of The Spire Collection have unparalleled terroir from some of the finest vineyards around the world reflecting the family’s resounding commitment to quality and excellence.

Reserve Tickets

Winter Wine Festival and Luncheon

Our ever popular Wine Festival and Luncheon will take place on Saturday, January 30th. Please join us as we sample 12 wines from France (but of course), Italy, Argentina, Washington State and New Zealand. A walk-around tasting of these fine wines, with Chef Jacques’ seasonal hors d’oeuvres will be from 11:30 – 1:00pm. Following your tasting, sit down and enjoy a complete luncheon of your choice from our four-course menu, paired with yet another glass of vino! All wines sampled will be available for purchase at a discount for our customers.

Reserve Tickets

Seafood Lovers’ Valentine’s Cooking Demonstration and Luncheon

The pleasures of the table, fine food and wine are an essential part of a passionate life. Please join us on Saturday, February 6th at 11:00am for Chef Jacques’ Seafood Lovers’ Valentine Cooking Demonstration and Luncheon. All guests will receive copies of the recipes so that you can recreate the meal. Following the demonstration, you will enjoy a five-course luncheon with sommelier paired fine wines. Romantic celebrations are a tradition at L’Auberge Chez François, and what better way to celebrate Valentine’s Day!

Reserve Tickets

Carnivore Lovers’ Valentine’s Cooking Demonstration and Luncheon

Cupid could not wait until next month to remind us to start planning now for his special day – Valentine’s Day. Please join Chef Jacques on Friday, February 12th at 11:00am for his Carnivore Lovers’ Valentine Cooking Demonstration and Luncheon. The demonstration will feature dishes you can learn to make at home with step by step instructions, followed by a five-course luncheon paired with fine wines selected by our sommelier. And remember, love begins in the kitchen!

Reserve Tickets

Pyramid Valley Vineyards Wine Dinner

Please join us Friday, February 19th at 6:30pm as our sommelier, Alex Bardsley introduces us to the “astonishingly good, terroir-expressive wines” (Wine Advocate) of Pyramid Valley Vineyards. Lisa Perrotti-Brown of the Wine Advocate simply calls Weersing and her winemaker husband Mike “wine geniuses”.

Reserve Tickets

Team Member of the Month

William Lopez started working at L’Auberge Chez François in June 1995. We count on William because he is able to manage several key stations in our busy kitchen, including fish and saute stations. He is soft spoken, yet keeps a cool head and remains calm under some of the most stressful of situations. William is a great attribute to our team at L’Auberge Chez François. Merci!

Monsieur François Compétition

Congratulations to Jen O. from Bethesda, Maryland for winning the December Monsieur François’ Profile Embellishment Competition. Jen 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