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| Greetings from Chef Jacques and Paul |
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| We’re ready for the holidays here at L’Auberge Chez Franҫois and Jacques’ Brasserie and looking forward to seeing you during the holiday season. We have many regular patrons who come for Thanksgiving every year. We’re happy that so many of you choose to spend your holidays with us. Our holiday schedule and hours of operation are located here.
In honor of Thanksgiving, we’ve added my pumpkin mousse cake to the dessert menu this month. With many of the same flavors as the traditional pumpkin pie, this dessert is always our most popular this time of year.
Just a few weeks ago, as many of you may know, I escaped from the kitchen to lead our first Rhône River Cruise with Tauck River Cruising. We had a wonderful week of wine tasting, cooking classes, fabulous meals, and culinary excursions. The weather was perfect and we had a wonderful group of fun-loving gourmands who made the trip a success. Thanks to all who came along on this adventure and I hope to be offering even more special trips like this to our patrons. In fact, just this past Friday, our cruisers and guests met again at L’Auberge Chez François for a reunion dinner with wines featured from Domaine Grand Veneur in Châteauneuf-du-Pape, one of our favorites that we sampled on the Swiss Emerald.
We have added three new Chef Jacques’ very popular holiday cooking demonstrations and luncheons – click here to view. Our cooking demonstrations and luncheons are a great way to get you into the holiday spirit and celebratory mood!
Happy Thanksgiving to you and your families. All of us at L’Auberge Chez François hope to see you during the upcoming holiday season.
Best Culinary Wishes, Chef Jacques
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| L’Auberge Chez Francois’ Holiday Wine Festival and Luncheon |
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| Our ever popular Holiday Wine Festival and Luncheon will take place on Saturday, November 21st, 2015. Please join us as we sample wines from France (but of course), Spain, Australia, Greece, California and Chile. A walk-around tasting of these fine wines, with Chef Jacques’ seasonal hors d’oeuvres will be from 11:30 – 1:00PM. Following the tasting, sit down and enjoy a complete luncheon of your choice from our four-course menu, paired with yet another glass of vino! |
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| “A Holiday in Paris” Cooking Demonstration & Luncheon |
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| Join Chef Jacques on Friday, December 4th at 11:00am for A Holiday in Paris cooking demonstration and luncheon. Chef Jacques will share his passion for classic and contemporary French cuisine, and teach expert cooking techniques and tricks of the trade. His entertaining cooking style will delight the audience when combined and served with a perfectly prepared six-course luncheon. The courses are paired with three fine wines selected by our sommelier. |
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| “A Festive Champagne Celebration” Cooking Demonstration & Luncheon |
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| We hope you can join us for a “A Festive Champagne Celebration” cooking demonstration and luncheon on Saturday, December 12th at 11:00am. Chef Jacques will present a lively cooking demonstration to get you prepared to eat a lovely seafood-centric luncheon menu. The meal will be paired with three specially chosen wines by our sommelier. To end the champagne celebration, a fruit medley with champagne sabayon sauce will be for dessert. |
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| “Winter in Papa’s Alsace” Cooking Demonstration & Luncheon |
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| Please join us on Saturday, January 23rd at 11:00am for a special 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. |
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| Kougelhopf en Neige Vanille |
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| Grandmama’s favorite Kougelhopf en Neige Vanille is the featured dessert for the “Winter in Papa’s Alsace” cooking demonstration and luncheon. This soft baked meringue with vanilla sauce is a light and airy dish that we serve as a dessert, however it has a delightfully neutral taste that it can be enjoyed any time of day. The dusting of powdered sugar on top is reminiscent of snow, so it is particularly festive at this time of year. |
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| Team Member of the Month |
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| Jose “Freddy” Ventura began his career at L’Auberge Chez François in September 1993. Being with us for over eighteen years, Freddy is one of our long-time valued team member. He has mastered the culinary alchemy of preparing all of the sauces and soups, showing his dedication to the craft by beginning early in the morning. Freddy also anchors our busy lunch services and ensures the everything runs smoothly. Merci beaucoup, Freddy; we value your leadership! |
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| Monsieur François’ Competition |
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| Congratulations to Noelani and Alec P. of Alexandria, Virginia for winning the October Monsieur François’ Profile Embellishment Competition. Noelani and Alec will receive a $200 gift certificate to L’Auberge Chez François. |
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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
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L’Auberge Chez François
332 Springvale Rd Great Falls, VA 22066
Mail Us: chezlauberge@aol.com
Call Us: 703-759-3800
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