Mille

Sometimes it’s about making croissants, sometimes it’s about fixing the equipment needed to make them. Have you noticed how, in a restaurant, equipment always fail at the worst possible time? The belt of our dough sheeter broke in the middle of a very busy weekend. Thankfully, three of us against the machine and we won (after only 3h). Imagine, a weekend without croissants 😱, impossible! See you all tomorrow for brunch (and with croissants!) 🌞

Flaky, buttery, golden brown, and from scratch: the next best thing after sunrise in the morning!

We’ll start this last Sunday of May with millefeuilles (Napoleons). We just made a lot of them: crispy layers of puff pastry and creamy vanilla pastry cream topped with fondant pâtissier, my favorite expression of crispy/creamy in this world and another classic French dessert. See you all soon for brunch!

Sam, Harry, Kolina, and Gloria: the baking team at Mille this Thursday morning. I could finally gather them all in one place. Thanks for all the beautiful work you guys do every day! 😘

The boeuf bourguignon was a huge success today. This one is meant to stay on the menu. The obvious choice of wine pairing is a Bourgogne (pinot noir) but if you enjoy it with a glass of Beaujolais, you will not be disappointed. With that said, I am very proud of my cooks for executing this classic French dish flawlessly. See you all tomorrow for Sunday brunch!

Boeuf bourguignon and fettuccine: starting on our lunch menu tomorrow, Saturday 05/16. This is another classic French stew that we will serve with our homemade sourdough bread (a must for that rich and flavorful wine-based sauce). Enjoy!

I promise that we will stop overloading your feed with pictures of decadent desserts but we had to show you this one: strawberry and champagne tiramisu, just in time for Mother’s Day! Biscuits rose de Reims (pink lady fingers from Reims in France - yes the same region where Champagne comes from) dipped in Champagne, strawberry jam, strawberry cream, and strawberries. Be still, my heart!