Jacques will share his passion for classic and contemporary French cuisine and teach expert cooking techniques and tricks of the trade followed by fine food and wine.
The L’Auberge Chez François family is very pleased to be voted at the top in the following categorie
Chef Jacques shares his Wild Duck Liver Terrine recipe with readers of Wildfowl magazine, and like s
L’Auberge Chez François is featured in Classics Revisited, in the November 2013 issue of Washingtoni
Lisa Bacon captures the true essence of Chef Jacques and L’Auberge Chez François in her feature arti