Fauchere to open full time after tragedy

| 16 Apr 2015 | 02:30

It’s now 167 years since Hotel Fauchère in Milford’s Broad Street first opened, and owner and President Sean Strub will carry on, opening all Hotel Fauchere facilities full time despite the tragedy of co-owner Dick Snyder’s sudden death last fall — something that was not immediately apparent.

ReopeningHotel Fauchere stayed open during the weekends over the winter season, though, and is now open again full time, every day.

After phone calls failed to reach Strub who’s traveling, manager Xavier Morales forwarded the Courier an e-mail from him explaining that all Hotel Fauchere’s well-loved restaurants, bar, and hotel will continue to function as usual.

The eateries, The Delmonico Room and The Patisserie Fauchere remain open.

The Delmonico Room is open for breakfast most days, brunch on Sundays, and it has a reservation-only dinner menu, while The Patisserie Fauchère next door has remained and continues to be open every day from 8 a.m. to 5 p.m., baking fresh bread and patisseries every morning, and providing house-made yoghurt and granola, flatbread pizzas, sandwiches and soups for the lighter palate.

The Patisserie has free high-speed internet access, couches, coffeehouse music and two fireplaces ready for cozy café lounging.

Special events and requests continue to be catered for.

Hotel Fauchère's accommodations also continue as usual, and Bar Louis will be open every day from 11:30 a.m.

“Hotel Fauchère's room bookings for the spring and summer are very strong, including more mid-week corporate and meeting business than we have ever had before,” Strub wrote.

New dining conceptStrub also explains in the e-mail he plans to announce a new dining concept in near future.

Hotel Fauchere supports the local economy by utilizing local businesses and growers as much as possible, including fish from Samaki, Inc. in nearby Port Jervis, meat from Prime Time Meats in Milford, and charcuterie plate and other specialty sausages and cured meats from Fretta's Italian Salumeria on Broad Street where they also make fresh mozzarella daily, Strub continued.

“They provide us fresher product, often provide friendlier and more responsive service and by supporting their businesses, we help support the economic health and vitality of the region,” Strub described.