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| Greetings from Chef Jacques |
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| We are very proud to announce that L’Auberge Chez François and Jacques’ Brasserie have been named in OpenTable’s 100 Best Restaurants for Foodies in America 2016. We’re happy to bring the experience of classic, Alsatian cooking to the foodies who visit our sliver of the French countryside in Virginia.
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.
Until next month,
Chef Jacques, Paul, and the team of L’Auberge Chez François
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| Virginia Wine Festival and Luncheon |
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| To celebrate Virginia Wine Month, we will be hosting a Wine Festival and Luncheon featuring wines produced in Virginia on Saturday, October 1. L’Auberge Chez François invites you to sample twelve wines from local, award-winning wineries including Thibaut Janisson, Lost Creek Winery, Granite Heights and the King Family Vineyards. The winemakers will be on hand to answer questions as you enjoy a walk-around tasting of these fine wines paired with Chef Jacques’ seasonal canapés. Join us any time between 11:30-1:00pm for the tasting, followed by your choice of lunch from our four-course menu, paired with an additional glass of wine. |
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| Maison Louis Jadot Burgundy Tasting and Dinner |
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| Please join us at L’Auberge Chez François on Tuesday, October 4, at 6:30pm, for an extraordinary guided tasting and wine dinner featuring the fine Burgundies of Maison Louis Jadot. Named “one of the handful of firms that are great as well as large…” in Faith and Katz, Burgundy and its Wines, Jadot continues its heritage of making superior wines in every appellation. To demonstrate Jadot’s quality across a range of styles and terroirs, we have planned a tasting of nine of their best, guided by Antoine Collet, French Brand Specialist with Kobrand, Jadot’s US importers. The tasting will be proceeded by a brief reception and followed by a luxuriant dinner. |
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| Brasserie Brunch Cooking Demonstration |
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| We invite you to join us for our first brunch-themed cooking demonstration on Saturday, October 22, at 11:00am. This summer, Jacques’ Brasserie introduced a brunch menu that includes Alsation takes on some of your favorites: omelettes, our unique tartes fambée benedict, quiche, and Crêpes Suzette. During the demonstration you’ll enjoy our signature Garden Bloody Mary or a Mimosa Cremant d’Alsace while Chef Jacques gives you his secrets to preparing your own Alsatian-style brunch. Following the demonstration, you will be served a five-course brunch with wine pairings. |
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| Best of Virginia Wine Dinner |
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| Please join us on Wednesday, October 19, at 6:30pm for our Best of Virginia Wine Dinner. Chef Jacques is celebrating the great wines of the region with a Virginia inspired multi-course dinner. Our soirée will feature all Virginia produce, most from our on-site gardens, fresh Virginia seafood and Martin’s locally raised beef. Each course will be paired with award-winning Virginia wines as we celebrate the Commonwealth with this bounty of Virginia’s best. |
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| 100 Best Restaurants for Foodies in America |
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| L’Auberge Chez François and Jacques’ Brasserie are honored to be included in OpenTable’s 100 Best Restaurants for Foodies in America 2016. These awards are determined by the reviews of over five million diners. Only six Virginia restaurants made the list, with L’Auberge and Jacques’ Brasserie taking two of the spots. We thank all of our guests for their support. |
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| Team Member of the Month |
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| The September employee for the month is Ernesto Zelaya. Ernesto started at L’Auberge Chez François in May 2003. He is one of the lead line cooks and works very well under pressure. Ernesto cooks for many of our special events and private parties. He is always willing to step in and help to ensure that the restaurant maintains its high standards. A man of few words, Ernesto is someone we can always rely on to lead the team. Thank you, Ernesto, for your hard work and dedication. |
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