You may not have heard of the Faucon Salad—a deft toss of iceberg, bacon, diced hard-boiled eggs, and Roquefort vinaigrette, first served in Nashville in 1896—but you surely have enjoyed its more recent derivative: the wedge. The story of this special salad that captured the appetites of Nashvillians and the imagination of chefs traces its roots to a Frenchman named Xavier Francis Faucon.
A Frenchman In Tennessee
Born in Nay-Bourdettes, France, Monsieur Faucon emigrated to the United States in 1864 at the young age of 14, landing in New Orleans. Possessing both talent and passion for all things culinary, he worked his way up through restaurant kitchens, ultimately launching his own in 1880. Competition in The Big Easy was fierce; over time, he decided to relocate to a different market and headed to Nashville. In 1896, Xavier introduced Faucon’s Cafe downtown at 419 Union Street.
It quickly became the city’s go-to for an excellent meal and gained a statewide reputation as Tennessee’s finest dining establishment. Guests relished his steaks, roast duck, crispy potatoes, and asparagus au gratin. But the most acclaim was reserved for his Roquefort-rich salad. So loved, folks referred to it simply as The Faucon Salad, a mainstay at the restaurant for 30 years.
Xavier had brought on his son Leon as manager, and in 1914, turned its ownership over to him. The chef decided to move to Biloxi, Mississippi. Rumor was that Xavier ran into issues with the law for selling liquor. (Prohibition in Tennessee happened years earlier than it did nationally.)…