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By MARK SCOLFORO Rappahannock New* Staff Writer leu Rock, the five-room inn and restaurant in Washington, turns one year old this week. During its first year Bleu Rock has established a reputation for hospitality and cuisine, as well as ex panded its services to include lunch two days a week and catering. “This was our owners’ (Jean and Bernard Campagne) country home before they turned it into a country inn, and we try to make our customers really feel like guests,” said Donna Hufhagel, the inn’s manager since October. Ms. Hufnagel, a Warrenton native, gained experience at various area restaurants (such as 67 Waterloo and The Inn at Little Washington) before overseeing catering at Richmond’s Commonwealth Club. She was already considering a job move in October when she came across a magazine article on Eric Stamer, Bleu Rock’s executive chef. She was immediately interested in learning more about the new restaurant.
The inn had been through a couple of management changes in its first six months, so Ms. Hufnagel has bought both stability and experience to the operation. She describes the inn’s dinner menu as “nouveau American with a French influence.” The Campagne brothers also own and operate La Bergerie, a French restaurant in Old Town Alexandria. The two restaurants share some characteristics, but the Bleu Rock Inn’s menu is more accessible, said Ms. Hufhagel, who takes pride in the 100-percent natural cooking of Mr. ‘Stamer. Dinner, she said, is “eclectic, very local and unpre'
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