Floriole Plans June 11 Crepes Dinner

Floriole Café & Bakery Announces Next Menu in Crêpes-Focused Dinner Series The June 11 crêpes dinner will serve as second installment in quarterly series for 2017 On Sunday, June 11, Floriole Café & Bakery invites guests to escape to France for the evening with the renowned Lincoln Park bakery’s second crêpes-focused dinner, featuring sweet and savory creations inspired by the owners’ global travels.   As the second menu in the quarterly series, Floriole expands its current daily breakfast and lunch service to a delicious, one-night dinner service showcasing crêpes made with the freshest ingredients of the season paired with European-style cidre.   The three-course menu for June will feature:   raw asparagus and fava bean salad   buckwheat crêpe stuffed with smoked gouda and spinach, topped with a farm egg and crispy lardons   sweet crêpe housemade roasted strawberry rhubarb jam and buttermilk sherbet a selection of French cidre, beer and wines available by the glass   Tickets for the dinner on June 11, 2017 beginning at 6:30 p.m. are available for $30 per guest. Guests may reserve seating by calling Floriole at (773) 883-1313.   The remaining crêpes dinners are set for September 17 and December 3, 2017 with the accompanying menus to be announced closer to the dates.   For more information on Floriole, please visit www.floriole.com or call the bakery at (773) 883-1313. About Floriole Café & Bakery  Floriole Café & Bakery is based in Lincoln Park, Chicago and spearheaded by Executive Pastry Chef Sandra Holl and her husband, Mathieu Holl. Sandra was trained in San Francisco and worked as a baker as the renowned Tartine Bakery. Floriole began as a stand at Chicago’s famed Green City Market where the bakery sold their rustic, French pastries in a 10-by-10 tent. In 2010, Sandra and Mathieu opened the bi-level café and bakery on Webster Avenue and expanded on their market pastry offerings to include breads, sandwiches, salads and more pastries. Floriole prides itself on its commitment to sourcing meats, dairy and cheeses directly from sustainable farms in the region. Most recently, Sandra was named Pastry Chef of the Year at the 2015 Jean Banchet awards.

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