Angèle Restaurant and Bar – Roasted Bone in Pork Chops with Mushroom Madeira Sauce

GIVING BACK

“This recipe gives back to SAVERestaurants. We chose this charity because we are seeing more and more restaurants have to close every day in cities across the nation due to COVID-19. These small restaurants will need all our help to weather this storm.” – Bettina Rouas

OWNER BETTINA ROUAS’ STORY

Bettina Rouas’ roots in hospitality run deep. After an early start in the business at her father Claude Rouas’s luxury resort Auberge du Soleil, Bettina spent two years at the then-newly opened French Laundry where she quickly climbed up the ranks from server to management. Recognized for her abilities in this area, she was soon recruited to be the opening general manager at the famed Bistro Jeanty. Soon after this, positions at Napa destination Bistro Don Giovanni and San Francisco’s beloved Florio followed.

But long before all this, a teenage Bettina would spend many summers in Les Issambres, a halcyon French seaside town near St. Tropez. She later spent three years living in Paris above the classic Parisian bistro, Chez Angèle. During this time, she fell in love with the regional country flavors and warm hospitality of France, so much so that she felt inspired to recreate this experience back home in the U.S. This desire later manifested itself as Angèle Restaurant and Bar in Napa Valley.

Since opening its doors on December 4, 2002, Angèle has retained a loyal following of locals and visitors. Located in the historic Hatt Building along the Napa River, the restaurant offers a unique and beautiful setting both indoors and outdoors overlooking the waterfront. But what merits the high accolades from guests and press alike, is the simple cuisine and warm hospitality of the French countryside that Bettina so expertly delivers at Angèle.