I was invited to a special sneak peek tasting of Yolande’s Bistro & Creperie, the new French bistro that will open on Orange St., in the spot formerly occupied by Central Steakhouse.
Owner Yolande Lacan, who jokingly refers to her life growing up as, ““kind of like Eloise at the Plaza,” lived at hotels and inns throughout the East Coast operated by her family.
We enjoyed a cup of French onion soup, with bubbling cheese on top of a thick slice of bread, while we watched Stephanie — her cook — create crepes at a communal table adjacent to the kitchen.
We sampled savory crepes, made with naturally gluten free buckwheat and oat flour: Croque Monsieur, with rosemary ham and gruyere cheese ($8.00); Champignon de Paris, a mushroom and brie filled crepe ($9.00) and — my personal favorite — the Norwegian, with crème fraiche, a few onions and smoked salmon ($12.00).
Then we sampled their sweet dessert crepes made with white flour: Crepe Sucre Citron with butter, sugar and lemon ($6.50); Crepe Chocolate Noir with fruit, chocolate and mandarin oranges ($7.75); and Crepe Fruit Chantilly, with strawberries, pineapple and a generous dollop of whipped cream on top ($8.75).
The menu for lunch, dinner and brunch will also have baguette sandwiches, salads, soups, and entrees like Moulles Frites, Duck Leg Confit, and other French specialties.
The bistro, which will open in late October, will also offer a make your own crepe station, as a fun idea for groups and children’s parties.
The private rooms on the lower level will still be available for corporate meetings and special events.
Yolande’s Bistro & Creperie,
99 Orange St., New Haven
203-787-7885
– Special Correspondent Robbin Seipold
[…] Owner Yolande Lacan, who jokingly refers to her life growing up as, ““kind of like Eloise at the Plaza,” lived at hotels and inns throughout the East Coast operated by her family. We enjoyed a cup of French onion soup, with bubbling cheese on top of a thick slice of bread, while we watched Stephanie — her cook — create crepes at a communal table adjacent to the kitchen. We sampled savory crepes, made with naturally gluten free buckwheat and oat flour: Croque Monsieur, with rosemary ham and gruyere cheese ($8.00); Champignon de Paris, a mushroom and brie filled crepe ($9.00) and — my personal favorite — the Norwegian, with crème fraiche, a few onions and smoked salmon ($12.00). Read more→ […]