Submitted Report
Le Vacher, a new restaurant concept set to open in Dripping Springs in spring 2020 will feature a French-forward menu with Texas influences. Created by executive chef and owner Chef Jacob Euler, Le Vacher meaning “The Herdsman” in French, will feature cooking showcased by a love for elevated, yet approachable food. From a carefully curated wine program to local bread work and Texas-sourced ingredients, the eatery will operate as a full service restaurant and bar, welcoming guests and their loved ones to explore Texas’ spin on the classic French brasserie.
“I cook because I enjoy bringing people together and I've found that people connect the most over good food. Dripping Springs is growing every day and I’m excited to bring fine dining with a welcoming atmosphere to the Hill Country. Le Vacher will be a place for parents to reconnect on a date night, a group of friends to catch up over classic cocktails and an exciting meal, or a family to experience something new together” Euler said.
Euler, born and raised in Washington D.C., has fond memories of spending summers in the kitchen with his family in his mother’s hometown of Honey Grove, Texas. Inspired by both his nostalgia for Texas and love for cooking, Euler had dreams to one day open his own restaurant in Texas.
Le Vacher’s menu will offer shareables, including signature dishes like Pomme Beignets, with roasted garlic aioli and pickled shallots and Tartiflette Alsacienne, a warm potato casserole with bacon and Muenster cheese. Guests can also enjoy items from the frites menu, which will feature a selection of meats including half chicken, pork chop, hanger steak, New York strip steak, and skirt steak, all cooked sous-vide, then finished on the plancha to caramelize. The frites dishes will all be served with pomme frites, garlic aioli, and choice of sauce.
Le Vacher will be located off Drifting Wind Run in Dripping Springs.
