This March, Executive Pastry Chef Sandra Holl of Floriole Café & Bakery in Chicago’s Lincoln Park neighborhood, will launch the European-inspired eatery’s first crêpes-focused dinner series alongside her husband and co-owner, Mathieu Holl.
Beginning March 19, the series will allow Floriole to expand its current daily breakfast and lunch service to a quarterly dinner service for guests. The menu will feature sweet and savory crêpe creations influenced by the owners’ European travels. Additional crêpes dinners are set for June 11, September 17 and December 3.
The March crêpes dinner menu will feature:
buckwheat crepe with crab and shallots in mornay sauce, mixed greens with meyer lemon vinaigrette
"suzette" rolled sweet crepe filled with yuzu and tangerine butter, citrus salad and burnt orange caramel
a selection of French cidre brut from Normandie and locally produced ciders
Tickets for the dinner on March 19, 2017 are available for $30 per guest. Reserve seating by calling Floriole at (773) 883-1313.