le Potager

 

 Since its inception, le Potager, was planned with a few key thoughts in mind:  preparing the most flavorful food with the highest quality ingredients and bringing a healthier more culturally diverse array of cuisine to East Texas.

Besides these, there are two other things that set us apart from all of the other restaurants in East Texas :  Our Chef, Jason Williamson, and Our View.  Le Potager  is situated with only one other building, our sister Day Spa, on a sprawling 58 acre estate, consisting of open hay meadows, our culinary herb gardens, and wooded groves.  The view from our dining room and open air veranda are spectacular as each face the WSW.  At times, especially during the early Spring and early Fall, the sunsets are truly breathtaking.

Our cuisine, which has been given kudos by Texas Monthly Magazine, is, to say the least, diverse.  Our Chef, Jason, draws his inspiration from what is seasonally available and what can be obtained economically and, most importantly, locally.  For several season's now le Potager  has either obtained produce locally or grown it themselves. 

Whether it's Japanese eggplants from our garden, tomatoes from Jacksonville, Noonday onions, peaches or berries from Lindale or sweet potatoes from Gilmer, we believe that by investing locally boost everyone's economy and morale! Just as it is with the produce used, the culinary herbs utilized at le Potager  are of the utmost importance. 

Chef's Bio

One of the main things that set our restaurant apart from the rest, other than the view, is our Chef, Jason Williamson.  Jason is a locally raised native of Texas, with an morale! Just as it is with the produce used, the culinary herbs utilized at le Potager are of the utmost importance.

Due to the fact that many of the store bought herbs today have either been sitting on the shelves for months or, worse yet, have been treated with noxious gases or irradiated to prevent decay or planting by the end consumer, we feel that this is unacceptable.  It is for these reason's that we only use our herbs, or those that are guaranteed organic and non-irradiated.  Many of the spice rubs, seasonings, or marinades used in the restaurant are for sale through the restaurant.

If there is a particular variety that we do not offer for sale to the general public (as are our secret Curry blend and the ever popular "fish rub") just call and ask our Chef and he will be more that willing to accommodate you.

We would like to invite you to le Potager to see for yourself the difference that quality local ingredients, homegrown herbs, and just the right amount of heat can do to make your palate sing! extensive culinary background.  Although not formally trained as a chef, Jason has apprenticed under a classically trained French Chef at the tender age of 14, grown up in a family restaurant, and worked in local restaurants, including a catering company.  After all of this experience he still attributes his love of cuisine to both of his grandmother's.  Were it not for watching them in the kitchen from an early age, his love of food would never have blossomed. 

This couldn't be more apparent in the cuisine prepared at le Potager, whether it be our famous Nanny's Chicken and Dumplin's,  Memaw's Brownie a la Mode with a Caramel Bourbon sauce, or one of the many made-from-scratch breads that we've become well-known for. Much of the more elaborate cuisine that Jason prepares he attributes to the education he received at his alma mater, the University of Trial and Error.  Whether it be the Lemon Asparagus Chicken Roulade with a Champagne and Tarragon beurre blanc sauce, the Pomegranate glazed Roast Duck, the boneless Roast Game Hen stuffed with Mushrooms and Wild Rice or, even his much acclaimed Shrimp and Artichoke baked stuffed Salmon with a Lemon Dill beurre blanc sauce; all stem from a love of food and a self taught understanding of the Culinary Arts.

Another contributing factor to Jason's love of cuisine is his love of herbs and spices.  From an early age Jason has grown and utilized his own herbs (herbal combinations) in everything from his home made Sourdough Bread to a huge variety of Sorbets (who would have thought Blueberries and Tarragon would pair so well together?). Given the extended summer months and mild autumns that are so common in East Texas, Jason is afforded the opportunity of an extensive, albeit overgrown, herb garden from which his culinary masterpieces are based.  All of the herbal spices, rubs, and marinades used at le Potager are the sole creation of Our Chef.

One of Jason's foibles is his belief that no food should come prepackaged in a fine dining establishment.  To this end, every dish that is served at le Potager is made right here at le Potager.  All from scratch, all from the best quality ingredients we can find and all with the a commitment to making this the ultimate dining experience for you.