Chez Nous – September 2025 Chef’s Table

September is always a meaningful month at Chez Nous. Not only does it welcome the first notes of autumn, it also marks our anniversary. This year, we celebrate 41 years of bringing French cuisine, craft, and tradition to our community—and honoring the stories, characters, and culinary mentors who made this place what it is.

When I sat down to create this month’s Chef’s Table, I found myself reaching for one of Chef Brach’s old newsletters—Chez News 37, to be exact. If you’ve been with us a while, you might remember the one about Cousin Hubert’s missing mule:

“My Cousin Hubert’s mule is missing. It is not lost forever; he will find it again when the prankster farmer who hid it decides the joke has gone on long enough. But Hubert is upset, really upset.”

What followed was a tale of Pyrenees mountain living, tractor mishaps, and marionette-making schoolchildren—all delivered with Chef Brach’s signature wit and razor-sharp language. His humor was dry as good Sancerre and just as complex.

Chef Brach was more than a chef—he was a force. Brilliantly tough, endlessly exacting, and one of the best storytellers I’ve ever known. His newsletters weren’t just restaurant updates; they were part satire, part life lesson, part travelogue. And they’re still worth rereading—especially when crafting a menu in his honor.

This Month’s Menu: A Tribute in Courses

This September’s Anniversary Chef’s Table is rooted in dishes Chef Brach respected and the kind of balance he demanded:

• Smoked Salmon & Caviar Tartlet – a nod to his love of refinement
• Tournedos Rossini – with seared foie gras and the grandeur he adored
• Dark Chocolate Grand Marnier Soufflé – because some indulgences never go out of style

And in true Brach fashion, there’s always room for a little practical advice wrapped in charm. From that same newsletter:

“While we are on the wine and cheese subject: May I make a suggestion? Try ordering the cheese early and have it served with your first course… cold cheese is much like warm flat beer!”

It’s a perfect snapshot of his voice—direct, dry, and always right.

As we celebrate 41 years, I raise a toast:

To Chef Brach.

To Cousin Hubert and his missing mule.

To every guest who has sat at our table.

And to the many more stories waiting to unfold right here at Chez Nous.

Bon Appétit et Merci Beaucoup!

— Chef Stacy