Details

L'Auberge Chez Francois and Jacques’ Brasserie

332 Springvale Rd.
Great Falls, VA 22066

703-759-3800

Neighborhood: Great Falls

Cuisines: French

Opening Hours:
Tuesday through Sunday for lunch and dinner.

Price Range: Very expensive

Dress: Formal

Noise Level: Chatty

Reservations: Required

Website: http://www.laubergechezfrancois.com/

Best Dishes:
Onion soup light on cheese and heavy on stock; crepe with chives, mushrooms, and Madeira-truffle sauce; grapefruit-mint sorbet; choucroute; chicken braised in Riesling with jus and haricots verts; broccoli purée; hazelnut soufflé; plum tart with cinnamon

Scene: Outdoor Seating, Upscale

Happy Hour Details:
Tuesday through Friday 5 to 6:30, Sunday 3 to 4.

Happy Hour Days: Tuesdays, Wednesdays, Thursdays, Fridays, Sundays

100 Very Best Restaurants 2014: L’Auberge Chez François and Jacques’ Brasserie

Lest you have sticker shock when opening a menu at this Alsatian cottage, know that a $75 or $80 entrée here is actually a “complete meal,” which includes an appetizer, salad, palate-cleansing sorbet, and dessert. It’s a style of ordering that has been out of fashion for many years, but the beauty of this flowery dining room is that things haven’t changed in a long time. Those raspberry-and-Champagne aperitifs, gratis garlicky toasts with cottage cheese, and chocolate soufflés are the same as the ones served decades ago, and the fact that the place still manages to feel exciting is a testament to Jacques Haeringer, the chef/owner who took over the restaurant from his late father, François. The main dining room is filled with dressy diners who are often clinking glasses to birthdays or anniversaries; the downstairs brasserie is more laid-back and doesn’t require reservations.

L’Auberge Open: Tuesday through Sunday for lunch and dinner.

Jacques’ Open: Tuesday through Sunday for dinner.

Don’t Miss: Bacon-and-onion tart; mushroom crepe; oysters on the half shell; Roquefort-cheese salad; Caesar salad; seafood in a Champagne-lobster sauce; lobster with Sauternes butter; brioche-crusted halibut with ginger-lime sauce; choucroute garnie, a selection of sausages and meats over sauerkraut; Grand Marnier soufflé; baked Alaska.