Medallion of beef tenderloin, Béarnaise Sauce, organic vegetables and Quy enjoying raspberry soufflé for dessert.
Quy is one of my oldest and dearest friends. We’ve matured through the trials and tribulations of life, while maintaining a fabulous sense of style and “side-splitting” humor.
We are consummate “foodies”, who share an ardent interest in food outside of hunger. Lately, we’ve challenged ourselves to choosing restaurants written up in the Washington Post, social media, or word of mouth to critique and analyze. I enjoy finding dishes on the menu, which we taste, then write down the ingredients to take home and remake.
First on our list was L‘Auberge Chez François in Great Falls, Virginia. This Alsatian restaurant is famous for its authentic pasta, tarte flambée [which is equivalent to pizza [but much better], cabbage dishes, charcuterie or their bake specialties. These recipes are from this Germanic region of France, lying on the west bank of the river Rhine along the Vosges mountains.
The medallion of beef tenderloin with Béarnaise Sauce and the onion soup gratinée are two dishes I want to recreate.
Here are two articles regarding Alsatian cooking-
Home-Style Alsatian Dishes
Saveur, Sep 18, 2009
Washington Post article by Laura Chase de Formigny