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 everyday in cities across the nation due to COVID-19. These small indecent restaurant have will need all our help to weather this storm." - Bettina Rouas
OWNER BETTINA ROUAS' STORY
Bettina Rouas predilection for hospitality runs deep. Following an early start in thebusiness at her father Claude Rouas’s luxury resort Auberge du Soleil, Bettina spent two years at the newly opened French Laundry where she proceeded quickly from server to management. Recognized for her facility in the position, she was tapped to be the opening general manager at the region’s famed Bistro Jeanty. Positions at napa destination Bistro Don Giovanni and San Francisco's beloved Florio followed.
Long before that, teenage summers spent in Les Issambres, a halcyon French seaside town near St. Tropez, instilled in Bettina a fondness for the nourishing and satisfying country dishes of the region. She later spent three years in Paris where she lived above the classic Parisian bistro, Chez Angèle. With its red-checked table linens, long-simmered country stews and friendly, welcoming hosts who greeted regular guests by name, the restaurant’s sublime simplicity enchanted her—and inspired her to bring home the regional country flavors and warm hospitality of France through Angèle.
Following an exhaustive search for the perfect location, Bettina chose the town of Napa for Angèle Restaurant and Bar. Since opening on December 4, 2002, it has retained a loyal following of locals and visitors.
Angèle brings the simple cuisine and warm hospitality of the French countryside to the Napa Valley. Located in the historic Hatt Building along the Napa River, the restaurant offers a unique and inviting interior dining room as well as outdoor waterfront dining unmatched anywhere else in Napa. Since it’s opening, Angèle restaurant has consistently received high accolades from the local customers, tourists and press.
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