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Issue 22~ September 2015
Autumn in the Restaurant Business

This time of year is pure culinary excitement; we get the final bounty of summer, plus the first loads of squash, figs, and pumpkins.  Winemakers are busy with the year's harvest and press, and as we deplete the last bottles of the current vintage, we're left with the promise of a new one to come.  On a good day, the weather is still perfect for a crisp alfresco dinner, but other days, there is nothing better than a cozy booth, a hot toddy, and some braised meat.

One of our favorite Autumn weather foods is our fresh potato gnocchi served in a warm, melted blue cheese fondue, topped with crispy roasted pecans and some grated salty cheese.

The oldest known recipe for fondue dates to 1699, with specific instructions to melt cheese with wine, and then dip in bread. The word fondue first appears a bit later, in 1735, in Vincent la Chapelle's Cuisinier Moderne. From the French word fondre, which means 'to melt,' fondue fulfills its name sake in more ways than one: it's one of the only dishes that can seemingly 'melt' away the chill of a brisk night! Over the centuries, fondue has remained a staple in French cuisine, it's become an important dish in Switzerland, and it's been a fad in 1950s America. But a great fondue will never go out of style, and we wont mind if, in the spirit of the 1699 reference, you dip your bread into the sauce afterwards...
Upcoming Events 

~Wine Dinners & More~

Loire Valley Wine Dinner
at Fleurie
a regional look into the wide array of wines from the Loire Valley
October 13th ~ Tuesday ~ 6:30 ~$75/pp
RSVP 434.971.7800 or

Beaujolais Nouveau Wine Dinner
at Petit Pois, our sister restaurant
with host David Witkowsky, join us in celebration of the annual Beaujolais Nouveau Day as we welcome in the first wines of 2015! 
November 19th ~ Thursday ~ 6:30 ~ $58/pp 
RSVP 434.976.7647 or

Truffle Dinner
at Fleurie
Chef Brian shows off the best of truffle season with a delicious tasting menu featuring truffles in a variety of preparations. 
We will also be pairing wines!
December 8th ~ Tuesday ~ 6:30 ~ $195/pp 
RSVP 434.971.7800 or

Game Dinner
at Petit Pois, our sister restaurant
Chef Jones prepares a special dinner using game birds for every course. We will also be pairing wines.... 
December 15th ~ Tuesday ~ 6:30 ~ $64/pp
RSVP 434.976.7647 or
menu TBA, there will be quail..... 

What's on the Menu?

Seared Scallops, Local Rock Barn Bacon, 
just-picked Fall Squash, & Brown Butter...

Lobster Claw, Potato, & Corn

Terrine of Local Carrots, Truffle, 
Carrot Sorbet, & Seared Foie

In the News...

Fleurie sommelier, Erin, wrote an article for the  C-Ville Weekly about the possibilities of the petit manseng grape in Virginia...
Read the full article here.

In This Issue

For reservations, call


Fleurie will be closed:

Thanksgiving Day
Thursday, November 26th 


Christmas Day
Friday, December 25th 

Click through the
to read 
Past Installments... 


Fleurie Restaurant 
108 3rd St.NE  
Charlottesville, VA 


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