Baguette with European butter, assorted salami, and cornichons. French Dijon mustard available

Saucisson Beurre

Couscous, bulgar, chickpeas, currants, red onion, parsley, mint, cucumber, cherry tomatoes. Choice: goat, feta or no cheese, and pistachios, pecans, or no nuts

La Cosette Salad

A classic French sandwich. French ham and Fromager d'Affinois double brie cheese on baguette

Le Parisian - Jambon Beurre

Chicken, Craisins®, red grapes, toasted pecans, celery, and mayo. Choice: croissant, raisin walnut, wheat, gluten-free wrap, (half portion only), or salad greens

La Michele Chicken Salad

Kale, oranges, Manchego cheese, toasted almonds tossed with a house made lemon vinaigrette. (w/chicken breast for additional cost)

Orange Almond Kale Salad

Fresh hardboiled eggs, French whole grain mustard, relish, fresh herbs, served on wheat toast

Egg Salad

Bacon, lettuce and tomato. Choice: white, wheat, or gluten-free wrap, lemon basil aioli or mayo

La Bastienne

Avocados, roasted cherry tomatoes, with fleur de sel salt, chili crunch, served on wheat toast

Avocado Toast

French ham and Fromager d'Affinois double brie cheese on croissant

Croissant au Jambon

Bowl of Seasonal Fruits

Mixed greens with tomatoes, red onion, cucumbers, & cheddar cheese in a house made vinaigrette

Side Salad

French ham and Fromager d'Affinois double brie cheese on baguette

Le Frenchmen

Slice the baguette in half lengthwise, being careful not to cut all the way through.

Prepare the Baguette

Generously spread European butter on both sides of the baguette.

Spread the Butter

Arrange the assorted salami evenly over the buttered side of the baguette.

Layer the Salami

Place the cornichons on top of the salami.

Add Cornichons

Spread French Dijon mustard on the other side of the baguette, or serve on the side.

Add Mustard

Close the baguette and cut it into manageable pieces. Serve immediately.

Close and Serve

Baguette

European butter

Assorted salami (e.g., Genoa, pepperoni, or chorizo)

Cornichons

French Dijon mustard

In a medium saucepan, bring 2 cups of water to a boil. Add the couscous and bulgur, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.

Cook the Grains

While the grains are resting, chop the red onion, cucumber, parsley, and mint. Halve the cherry tomatoes.

Prepare the Vegetables

In a large bowl, combine the cooked couscous and bulgur, chickpeas, currants, diced red onion, chopped parsley, chopped mint, diced cucumber, and halved cherry tomatoes.

Combine Ingredients

If desired, add crumbled goat cheese or feta and chopped pistachios or pecans to the salad. Mix well to combine.

Add Cheese and Nuts

Taste and adjust seasoning with salt and pepper as needed. Serve chilled or at room temperature.

Serve

Couscous

Bulgur

Chickpeas, canned or cooked

Currants

Red onion, diced

Fresh parsley, chopped

Fresh mint, chopped

Cucumber, diced

Cherry tomatoes, halved

Goat cheese or feta cheese (optional)

Pistachios or pecans (optional)

Slice the French baguette in half lengthwise, being careful not to cut all the way through.

Spread the unsalted butter evenly on both cut sides of the baguette.

Butter the Bread

Layer the French ham generously over the bottom half of the baguette.

Add the Ham

Place slices of Fromager d'Affinois cheese on top of the ham.

Add the Cheese

If using, add a handful of fresh arugula on top of the cheese.

Add Arugula (Optional)

Carefully close the baguette and press down gently.

Close the Sandwich

Cut the sandwich into manageable pieces and serve immediately.

French baguette

French ham (Jambon de Paris)

Fromager d'Affinois cheese

Unsalted butter

Fresh arugula (optional)

In a large bowl, combine the shredded chicken, Craisins®, halved red grapes, chopped toasted pecans, diced celery, and mayonnaise.

Add salt, black pepper, and lemon juice to the bowl. Mix well until all ingredients are evenly coated with mayonnaise.

Season the Salad

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

Chill

Serve the chicken salad on your choice of croissant, raisin walnut, wheat, gluten-free wrap, or salad greens.

Cooked chicken breast, shredded

Craisins®

Red grapes, halved

Toasted pecans, chopped

Celery, diced

Mayonnaise

Salt

Black pepper

Lemon juice

Wash and dry the kale leaves. Remove the tough stems and chop the leaves into bite-sized pieces.

Prepare the Kale

Peel the oranges and cut them into segments, removing any seeds.

Segment the Oranges

In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, salt, and pepper to taste.

Prepare the Dressing

In a large salad bowl, combine the chopped kale, orange segments, toasted almonds, and shredded Manchego cheese.

Drizzle the lemon vinaigrette over the salad and toss gently to combine. If using, grill or sauté the chicken breast, slice it, and place it on top of the salad.

Dress the Salad

Serve immediately, garnished with additional cheese and almonds if desired.

Kale

Oranges

Manchego cheese

Toasted almonds

Chicken breast (optional)

Peel the hardboiled eggs and chop them into small pieces.

Prepare the Eggs

In a mixing bowl, combine the chopped eggs, French whole grain mustard, relish, and fresh herbs. Add salt and black pepper to taste.

Mix the Salad

Toast the wheat bread slices until golden brown.

Toast the Bread

Spread the egg salad mixture evenly over the toasted wheat bread slices.

Assemble the Dish

Cut the toast in half if desired and serve immediately.

hardboiled eggs

French whole grain mustard

relish

fresh herbs (such as dill or chives)

salt

black pepper

wheat toast

In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels.

Cook the Bacon

In a bowl, mix mayonnaise, chopped basil, lemon juice, minced garlic, salt, and pepper until well combined.

Prepare the Aioli

Spread a generous amount of lemon basil aioli on your chosen wrap. Layer with lettuce, sliced tomato, and crispy bacon. Roll the wrap tightly.

Assemble the Wrap

Cut the wrap in half and serve immediately. Enjoy your La Bastienne!

Bacon

Lettuce

Tomato

White wrap

Wheat wrap

Gluten-free wrap

Preheat your oven to 400°F (200°C). Place the cherry tomatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 15-20 minutes, or until the tomatoes are blistered.

Roast the Cherry Tomatoes

While the tomatoes are roasting, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth, adding a pinch of fleur de sel and black pepper to taste.

Prepare the Avocado

Toast the slices of whole wheat bread until golden brown and crispy.

Spread the mashed avocado generously over each slice of toasted bread. Top with the roasted cherry tomatoes, drizzle with chili crunch, and finish with a sprinkle of fleur de sel.

Assemble the Toast

Ripe avocados

Cherry tomatoes

Fleur de sel salt

Chili crunch

Whole wheat bread

Olive oil

Preheat your oven to 180°C (350°F). Cut the croissants in half lengthwise without slicing all the way through.

Prepare the Croissants

Layer 2 slices of ham on the bottom half of each croissant.

Slice the Fromager d'Affinois cheese and place a generous amount on top of the ham.

Spread butter on the outer side of the croissant and place them on a baking tray. Bake in the preheated oven for about 10-12 minutes, or until the cheese is melted and the croissants are golden.

Toast the Croissants

Remove from the oven, sprinkle with fresh parsley, and serve warm.

Garnish and Serve

Croissants

Ham (preferably French ham)

Fromager d'Affinois double brie cheese

Butter

Fresh parsley (for garnish)

Rinse all the fruits under cold water. Hull the strawberries, slice the bananas and kiwis, and chop the pineapple and apple into bite-sized pieces.

Wash and Prepare Fruits

In a large bowl, combine all the prepared fruits. Toss gently to mix.

Combine Fruits

Drizzle honey over the fruit mixture and toss gently again. Add mint leaves to taste for a refreshing flavor.

Add Honey and Mint

Serve immediately in individual bowls or as a large fruit platter.

Strawberries

Blueberries

Banana

Kiwi

Pineapple

Apple

Grapes

Mint leaves

Honey

Wash the mixed greens thoroughly and spin dry. Cut the cherry tomatoes in half, slice the red onion thinly, and chop the cucumber into bite-sized pieces.

In a large bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and cheddar cheese.

Assemble the Salad

In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper to taste.

Make the Vinaigrette

Drizzle the vinaigrette over the salad and toss gently to combine.

Serve immediately as a refreshing side salad.

Mixed greens

Red onion

Cucumber

Cheddar cheese

Slice the baguette in half lengthwise without cutting all the way through, creating a pocket.

Spread the butter evenly on the inside of the baguette.

Spread Butter

Place the slices of French ham inside the baguette followed by slices of Fromager d'Affinois cheese.

Layer the Ingredients

Sprinkle fresh herbs and black pepper to taste inside the baguette.

Add Herbs and Seasoning

Close the baguette gently and serve immediately, or wrap in parchment paper for a picnic.