To ensure the most authentic French baking processes and recipes possible, they brought in French master baker Julien Pietravalle to supervise breads, pastry chef Serge Bertrand to oversee delicate pastries and L.A.-based chef Eric Cuenin, who crafted the café menu.
We highly recommend that you try a delicately sweet and flaky almond croissant, and the decadent peanut butter and jelly French toast served with mixed berries and whipped cream. Those two items go perfectly with a cup of artisan Portola coffee.
When it comes to sandwiches and paninis, we say go for the portobello melt sandwich with pesto, grilled zucchini, piquillo peppers, smoked mozzarella and caramelized onions on multigrain square bread; or the tasty tuna panini with capers, Maui onions and Vermont cheddar cheese. We also think Habano sandwich is delicious, with roast pork cured ham, pickled jalapenos, Swiss cheese, deli mustard on a chef baguette.
