The vinaigrette: Chef Andre made his own salad dressing every week. It became so popular that he began bottling extra for guests to take home.
Chef Andre proudly served family and friends at the Belle from 1989 until 2023.
He liked to say, "I serve the best elements of French cuisine in a simple Texas style."
The sauces: every entrée sauce was made in the classic French method, from a richly seasoned reduction base Chef Andre built throughout the year and finished with selected herbs.
The bread: hand-made every Friday morning with coarse-ground whole wheat flour and no preservatives, served warm and crusty with soft honey butter.
