34 guests indoors and expands to 58 seats with a bustling front patio during the summer months. Revenue is generated through multiple channels: dine-in service, takeout, two large freezer cases offering make-at-home prepared dinners, and wine sales. The reduced schedule reflects the current owner’s transition toward retirement – not a lack of demand. The loyal customer base consistently demonstrates appetite for expanded hours, making this a significant upside opportunity for a chef or restaurateur looking to grow. Opening for dinner service, adding weekday hours, or introducing event catering could substantially increase revenue from day one. The kitchen is a restaurateur’s dream. The lengthy list of included equipment is suited to virtually any cuisine style or restaurant concept. An open-concept layout allows the dining room and chef’s kitchen to blend seamlessly, maximizing both efficiency and guest experience. L’Auberge de France has built something rare – a strong brand, a fiercely loyal following, and infrastructure ready to support significant growth. A new owner with the vision to expand hours or services would be stepping into an immediately productive operation with years of goodwill already established in the community. ***Additional information including an equipment list, inventory, and income and expenses is available upon request and after singing a confidentiality form*** (id:62650)