Recently-opened Le Marais Bakery already had a small selection of savory pastries and sandwiches to go with their many sweets, but they've decided to go one step further and bring on a savory chef to create more dishes. Christina Elliott (right), who was most recently the corporate sous chef at Michael Mina, has worked at numerous Michelin-starred restaurants, including L20 and Tru in Chicago.
Elliott and boulanger Justin Brown have teamed up to introduce an entirely new lunch and dinner menu that debuts today, with seasonal pizzettas on a roasted-potato levain crust, two kinds of quiche, and simple sandwiches like grilled fig and Bellwether cheese, ham & gruyere, and vegan white-bean and vegetable. Brown has also added some interesting new viennoiserie, including a full lineup of muffins and, in a thrilling move for obsessives, a kouign-amann (made with a touch of rosemary). Here's the new menu in full.
· Inside Le Marais, Baking Up the Marina [~ ESF ~]
· Le Marais Headed to the Marina [~ ESF ~]
[Photo: Alanna Hale]