(December 2007)

By Warren Rojas

Food: 8.6 Ambiance: 8.1 Service: 8.8

No need to wait for a special occasion to plan a trip out to the always welcoming Chez Francois. Every visit here is an opportunity in and of itself to celebrate a shared passion for food, life and fellowship.

The quaint white cottage with bright red shutters, so familiar to devout gourmands and festive partygoers alike, continues to cement its place as a dining institution in an otherwise volatile restaurant landscape (see intro) by adhering to a fairly simple business plan: Spoil patrons rotten with authentically Alsatian food, hard-to-find wines and impeccable service.

Founder Francois Haeringer has passed the mantle on to his son, Jacques, who keeps the family’s 30-year legacy of hospitality very much alive. The Haeringers are aided, of course, by an army of seasoned service professionals with smiles almost as bright as the shiny gold buttons on their striking red vests.

A typical four-course dining adventure—it’s really six, if you count the seasonal amuse and intermezzo sorbet sent out gratis from the kitchen—can be custom tailored to include as much seafood, fowl or game as you like. One seafood medley summons a porcelain clamshell filled with nuggets of shrimp, crab and lobster in a terrific herb-cream sauce. The Papa Ernest plate unites sumptuous specimens of lamb (better), veal (best) and filet mignon (good), then seals the deal with a buttery half-lobster tail.

(August 2006)

By Warren Rojas

F 8.6 A 8.4 S 8.8

Between the twinkling Christmas lights and the steady stream of patrons carrying bright floral bouquets and beautifully wrapped packages, it's a wonder L'Auberge Chez Francois has not challenged Disneyland for the title of "happiest place on earth."

Inside the rustic château awaits an overly gracious staff ready to preside over the nightly parade of anniversary couples and celebratory groups. Why all the fuss? Because devoted patrons know the food will be great, the service comforting and the complimentary cookies and chocolates that close out every meal fabulous.

Most evenings feature a pick-your-own five-course adventure, with a handful of dinner specials thrown in for good measure. A seasonal amusé (fresh quiche is an eggy-herby masterpiece) provides a warm welcome from the kitchen. A collection of smoked fish challenges the palette, while a puff pastry filled with a delectable stew of chicken, veal and mixed vegetables warms from within. A veal, country ham and crab plate gets finished with a silky Madeira cream. Meanwhile, the aptly named Alsatian feast delivers plenty of savory duck, mouthwatering foie gras, homemade sausage and fresh sauerkraut.

(February 2006)

By Warren Rojas

There's no leap of faith required to see why L'Auberge Chez Francois continues to be hailed as the gold standard for fine dining in Great Falls. In fact, one need only take a few steps into the quaint Alsatian-style cottage before the flood of alluring scents and warm smiles convert you to a devout Francophile.

The rustic interior is marked by bright copper pots and stout wooden cross beams. Vibrant murals of Alsatian countryside add a homey feel to the four main dining rooms. And a jocular proverb above the entrance to the kitchen-Un repas sans vin est un journée sans soleil, which loosely translates to, "a meal without wine is like a day without sun"-alerts visitors this is a place one comes not just to dine, but to celebrate life.

From start to finish, dedicated staff work in concert to ensure every facet of your meal exceeds the highest expectations. The grandstanding begins with a basket of straight-from-the-oven country breads, which bears goodies like toasted baguette chips dripping with butter and finely chopped garlic bits as well as an herb-infused cheese spread that's absolutely irresistible.

The menu is fairly easy to navigate (even for the uninitiated) and follows the flow of a traditional five-course meal: appetizer or soup, mixed greens with homemade vinaigrette, a palette-cleansing sorbet, an entrée, and a dessert. The seafood bouillabaisse sings as an appetizer-baguette slices come half-submerged in a saffron broth loaded with plump scallops and shrimp-and doubles as an equally stunning entrée. A slow-cooked cassoulet-featuring handmade veal, rabbit and chicken sausages nestled on a bed of lentils-unites game and garden perfectly. One notable fish dish injects twin rainbow trout filets with rich crab meat, porous mushrooms and smoked almonds, all accompanied by puréed broccoli. Another wild game masterpiece ties together antelope and bison medallions with a petit half lobster tail-a winning combination few others would ever imagine. An Alsatian plum tart is often sweet, but sometimes too figgy. The key lime tart, on the other hand, remains consistently sharp thanks to a scoop of equally bright lime sorbet.

Of course, frequent guests know no one is ever shown the door without a sample of the signature cookies and chocolates.