Destination dining

Classic French brasserie with Texas twist flocks to Dripping Springs

Classic French brasserie with Texas twist flocks to Dripping Springs

Le Vacher
The menu will include approachable fare made from locally sourced ingredients. Photo by Julia Keim
Le Vacher
Le Vacher brings classic French cooking to Dripping Springs. Photo by Julia Keim
Le Vacher
Opening a Texas restaurant has always been a dream for chef Jacob Euler. Photo by Julia Keim
Le Vacher
Le Vacher
Le Vacher

It’s no secret that Dripping Springs is booming. The population has more than doubled since 2010 and the city has more than 40 new developments in the works, notes a city report. Naturally, area restaurateurs are taking note as concepts like The Switch and a revived Uncle Billy’s move into town.

The latest restaurant herding into the Hill Country will put a Texas spin on the classic French brasserie. Le Vacher, from chef and owner Jacob Euler, will debut in spring 2020 at 136 Drifting Wind Run, Ste. 101, according to a release.

Translating to “The Herdsman,” Le Vacher will have a focus on Lone Star terroir, sourcing from Texas farmers and artisans. Though French food is often associated with rarified dining, Euler kept a mind towards approachability.

“I cook because I enjoy bringing people together and I've found that people connect the most over good food,” commented Euler via release. “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.”

Opening a restaurant in Texas has been a longtime dream for Euler. Though he was born and raised in Washington, D.C., he spent summers in his mother’s hometown of Honey Grove, where he developed an early love of cooking.

Le Vacher's menu will start with a selection of sharable plates. Signature dishes include pomme beignets served with roasted garlic aioli and pickled shallots and tartiflette Alsacienne, a warm potato casserole with bacon and Muenster cheese.

Patrons also can order off an extensive frites list featuring meats like a half chicken, pork chop, hanger steak, and New York Strip, all cooked sous vide before being caramelized on a plancha. All will be accompanied by garlic aioli; a choice of sauce; and, of course, pommes frites.

Though the opening is still a few months away, Austinites can get a first taste of the eatery by attending Austin Food & Wine Alliance’s Wine & Swine event on November 24. Euler will be cooking up a traditional cassoulet with glazed roasted hog, stewed tomatoes, tarbais beans, bacon, and pickled shallot.