This up-scale creative epicure and cuisine emporium is the perfect breakfast, luncheon, coffee and pastry choice. The owners/chefs take their baking and culinary passions to the next level.
Ricardo was a culinary instructor and Rosana his top student in the day, and now they are partnered up to create this unique restaurant, bakery, catering and handsome events location. They arrived here when a crossbred (combination of the croissant and donut – the ‘cro-nut’) was created in New York City and re-created in the Piquant kitchen; sooo successfully that pre-ordering them has become the norm, with limited quantities made each day.
All Piquant menu offerings are top shelf, because of the ingredients. The Banana Bread French Toast, with fresh bananas, Chantilly maple sauce @ $8.00 the plate, will bring tears to your eyes!! The Challah Croque Monsieur @ $8.00 the plate, is outstanding; add fried egg bechamel the challah croque becomes a Madame @ $9.00 the plate.
At LUNCHTIME look for the Gazpachio on the menu – it’s Rosana’s Mom’s recipe – and our favorite! Their French/Cuban creation @ $12.00 the plate, is in-house Roasted Pork, Black Forest ham, Gruyere cheese, pickled onions on grilled garlic bread 00 OH BOY!!
The Roasted Butternut Squash Salad was a major hit with my Principessa. Butternut squash, spring mix, cranberries, blue cheese, candied pecans, smoked chicken bites, raspberry vinaigrette @ $13.00 the plate.
Now it’s time for the “Donut-Croissant” and, today I had mine with guava filling; it also comes in raspberry, creme, passion fruit, nutella.
All of the pastries from opera cakes to croissants are top notch, and coffee selection is European.