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    La Madeleine Opens First College Location

  • Industry News November 25, 2015

    La Madeleine Country French Café, the acclaimed, authentic country French bakery café, announced that its first university campus café will open at the University of Kentucky on November 16. The café will be located within “The 90,” the university’s new 82,000-square-foot student dining facility.

    The decision to bring la Madeleine to the University of Kentucky came as part of a student dining survey, from which strong student interest resulted in support to bring the country French bakery café to Lexington.

    “We are honored to have been selected as a restaurant of choice by University of Kentucky students, says John Cahill, president at la Madeleine. “Our cafés offer a unique, welcoming atmosphere, and we warmly invite all students, faculty, and staff to make our café their own.”

    Each la Madeleine café is built to provide a relaxing “home away from home” with a modern country French design. The University of Kentucky’s café, designed by alumna and la Madeleine director of design Carol Kamenish, will reflect the classic la Madeleine atmosphere with wood floors, hearth fireplaces, rustic beams, and several unique dining rooms. The unmistakable la Madeleine motif will create an inviting atmosphere to enjoy a meal with friends, colleagues and family and to take a momentary break from the rush of the day.

    Since late 2011, la Madeleine has been pursuing strategic growth opportunities to bring the la Madeleine experience to new markets via nontraditional venues, such as airports, colleges and universities. As part of this strategy, la Madeleine has partnered with UK Dining to open at the University of Kentucky.

    The distinguished bakery café, which will be open for breakfast, lunch, and dinner, will feature 76 made-from-scratch menu items using classic French techniques, including the brand’s signature Tomato Basil Soupe, Caesar Salade, Country French Breakfast, Croque Monsieur, and Chicken la Madeleine.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.