“Le Jardin’s food philosophy is that we try to be absolutely fresh, with inspiration and ideas and an approach that is grounded in proper and basic French technique. We feature a new menu every eight to ten weeks and a nightly dinner feature. Le Jardin’s rustic French cuisine adheres to an organic operational model allowing Chef Grandgeorge to participate in the planning, planting, cultivating, growing, and harvesting cycles of independent, organic, and local community farms.
“Our cuisine manifesto is hinged on local, seasonal, and sustainable ingredients. The pantry is stocked with ingredients from the gardens of friends, family, local farmers, and regional producers, bringing the abundance of the field to our table. We source products locally and seasonally. We also purchase whole animals to maximize utilization. We enjoy gardening and we often use the abundance of our garden in the restaurant.”
Smoked garden tomato sauce with spaetzle, shrimp, and sausage; harissa chicken with angel hair pasta, asparagus, tomatoes, dill butter, and lemon oil; steak tips in garlic sauce with roasted potatoes and chipotle mayonnaise.
A sweet, modern spot with an art gallery feel where the “shows“ change every eight weeks. Although, instead of displaying paintings, Le Jardin features Chef Tag Grandgeorge’s work with ingredients from local farms, including Berkwood Farms pork, Rooster Ridge Farm eggs, Holdeman Poultry, farmers’ market vegetables, and local brewers including Peace Tree and Madhouse.