La Madeleine French Bakery & Café introduces a seasonal menu featuring French recipes with a twist. The new recipes are not only inspired by French cooking, but also by la Madeleine guests craving authentic flavors. Tested throughout the year at community events to huge acclaim, La Madeleine is welcoming a French staple, the Jambon-Beurre baguette sandwich, to the menu. Guests can also enjoy two hearty, new beef entrées, one featuring la Madeleine's house-made herb crêpe shell.
- Beef & Parmesan Potatoes: Tender beef cooked in a rich red wine sauce with sautéed mushrooms, red bell pepper and onion served in a ring of Parmesan mashed potatoes.
- Beef Crêpe au Vin Rouge: Tender beef cooked in a rich red wine sauce with sautéed mushrooms, potato, red bell pepper and onion folded in a house-made herb crêpe
- Jambon-Beurre (Ham & Butter): Popular French sandwich with ham, Swiss and butter on a fresh baguette.
"Listening to guests is extremely important in where we take our seasonal menus," says Susan Dederen, La Madeleine's vice president of culinary operations. "And getting real guest feedback through one on one communication and trial, like at community events and festivals, helps spark ideas to create flavorful, new recipes our guests will enjoy."
Valentine's has returned in the bakery with Heart Cheesecakes for two topped with fresh raspberries or chocolate ganache. Available while supplies last through Valentine's Day. Legendary heart-shaped Linzer shortbread cookies and iced heart cookies complete the Valentine's selection. La Madeleine is also introducing a Mardi Gras Danish filled with strawberry or blackberry jam, cream cheese and dusted with purple, green and gold sugar. The seasonal menu is available now through early spring.
Dallas-based la Madeleine French Bakery & Café was founded in 1983 by Patrick Esquerré of Tours, France. La Madeleine operates over 80 corporate and franchise bakeries in 10 states, and is owned by Le Duff America, Inc., a subsidiary of Rennes, France-based Groupe Le Duff, which was founded by Louis Le Duff in 1976.