| We’ve already harvested several bushels of spinach from the gardens here at L’Auberge Chez François, and many of the lettuces and greens we planted in early spring are almost ready for picking. After last year’s success at growing our own organic produce here at the restaurant, I’m doubling the size of the gardens once again. The greens and herbs are coming in nicely, and the tomatoes, cucumbers, beans, and peppers will all be planted in the next few weeks.
My father started our on-site herb garden out of necessity, when he first opened L’Auberge in 1976. Finding very fresh herbs such as tarragon and chervil, standards in French cooking, was not always easy. Dad’s only recourse was to grow these essential ingredients himself.
This summer almost all the herbs used at the restaurant will come directly from our gardens. We’ll be growing basil, tarragon, rosemary, chervil, mint and shiso to name a few. We’ll be serving them in our summer cocktails, adding them to salads, and of course flavoring our sauces and main dishes with them. Please come by and take a tour of the gardens and enjoy an herbaceous cocktail on the terrace. Summer is just around the corner, and at L’Auberge Chez François it is going to be absolutely delicious.
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