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Mimi's Cafe Unveils Its All New, Unique And Delicious Menu Featuring Fresh Innovation And Time-Honored French Favorites

IRVINE, Calif., Sept. 9, 2013 /PRNewswire/ --  Mimi's Cafe announced today the launch of the first of a set of exciting redesigned menus under the ownership of French-owned Le Duff America, Inc., with an entirely reimagined breakfast menu filled with time-honored French-inspired dishes updated classic American comfort food and long-time Mimi's favorites on September 9, 2013.

(Photo:  http://photos.prnewswire.com/prnh/20130909/LA75741-a)

(Logo:    http://photos.prnewswire.com/prnh/20130909/LA75741LOGO-b)

Under the leadership of Phil Costner, president of Mimi's Cafe, Mimi's has adopted the same highly focused "Food-first" Philosophy he has implemented at the other brands he has led. Costner, a graduate of the Culinary Institute of America, looked to Executive Chef Katie Sutton, a graduate of the French Culinary Institute, to drive the culinary innovation behind the new menus. "Katie is one of the best in the industry and I really can't say enough about her energy and expertise," said Costner. "We are lucky to have her."

"This new breakfast menu has been created by a team with a true passion for food, inspired by the best neighborhood cafes and bistros across France," said Costner. "We are showcasing time-honored French cooking techniques, traditional Bistro fare and unique twists on classic dishes–all made with high-quality ingredients and authentic methods of preparation."

New signature items include a Croque Madame Waffle, reminiscent of the classic bistro sandwich made with ham and cheese, but at Mimi's it will be created with a homemade herbe waffle, creamy Mornay sauce, smoked ham, Swiss cheese and topped with a perfectly fried egg.  The perfect combination of sweet and savory can be found in the Bacon Apple Waffles, petite waffles served with sauteed Granny Smith apples, hickory-smoked bacon, and syrup with a hint of orange zest.  Pommes Lyonnaise Benedict places sauteed spinach, sliced tomato and crispy bacon atop potato galettes topped with traditional hollandaise sauce, and Crepes Florentine are made with homemade herbe crepes, prepared in the French tradition using crepe pans and batter made fresh in-house; the thin, delicate crepes are filled with scrambled eggs, spinach and tomatoes, and finished with Mornay sauce. Several quiches are available, including a Quiche du Saison, inspired by the ingredients of the season, and made with a flaky, all-butter crust. 

Complementing the new menu are a variety of all-butter croissants and other bakery items baked fresh in each restaurant every day, fresh-squeezed orange juice, and bold espresso-based coffee drinks.

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