Angèle Restaurant and Bar - Roasted Bone in Pork Chops with Mushroom Madeira Sauce
This is a great dish that everyone can make at home. During the recent shelter at home Chef actually created this to teach us how we could have a bit of Angèle at home while we were closed. They flavors of the Pork, Mushrooms and Madeira will make anyone happy.
Recipe contains dairy.
"This recipe gives back to SAVERestaurants. We chose this charity because we are seeing more and more restaurants have to close every day in cities across the nation due to COVID-19. These small restaurants will need all our help to weather this storm." - Bettina Rouas
OWNER BETTINA ROUAS' STORY
Bettina Rouas’ roots in hospitality run deep. After an early start in the business at her father Claude Rouas’s luxury resort Auberge du Soleil, Rouas spent two years at the then newly opened French Laundry where she quickly climbed up the ranks from server to management. Recognized for her abilities in this area, she was soon recruited to be the opening general manager at the famed Bistro Jeanty. Soon after this, positions at Napa destination Bistro Don Giovanni and San Francisco's beloved Florio followed.
But long before all this, a teenage Rouas would spend many summers in Les Issambres, a halcyon French seaside town near St. Tropez. She later spent three years living in Paris above the classic Parisian bistro, Chez Angèle. During this time, she fell in love with the regional country flavors and warm hospitality of France, so much so that she felt inspired to recreate this experience back home in the U.S.. This desire later manifested itself as Angèle Restaurant and Bar in Napa Valley.
Since opening its doors on December 4, 2002, Angèle has retained a loyal following of locals and visitors. Located in the historic Hatt Building along the Napa River, the restaurant offers a unique and beautiful setting both indoors and outdoors overlooking the waterfront. But what merits the high accolades from guests and press alike, is the simple cuisine and warm hospitality of the French countryside that Rouas so expertly delivers at Angèle.
Q&A WITH BETTINA ROUAS
Story Plate: What are your top three go to restaurants in your hometown (Napa)?
Bettina Rouas: Torc, Ciccio and Miminashi
SP: What’s a must have or your favorite kitchen item and why?
BR: Good Olive Oil, I use it on everything
SP: If you could only eat one thing for the rest of your life, what would it be and why?
BR: Foie Gras, Nothing Better
SP: What is your most favorite thing that you like to cook for yourself at home and why?
BR: Roast Chicken, It is easy and comforting
SP: Is there another female within the culinary industry that inspires/influences your work?
BR: Nancy Silverton
SP: What is your guilty pleasure when it comes to food?
BR: Pasta and good butter
SP: What are your top five favorite foods/dishes of all time?
BR: Pasta with truffles, Foie Gras, Cheese of any kind, Dark Chocolate, Corn Dogs
SP: What is your favorite foodie destination and why?
BR: France. They are so passionate about food
BR: Stay focused on your dream and don't let anyone make you feel less than
SP: How do you manage stress, what advice can you give your fellow girl bosses?
BR: Exercise, make time for yourself