Baguette Cafe to Open Third Location in Downtown Las Vegas

The delicious French-inspired cafe makes us once, twice, three times a foodie
Baguette Cafe to Open Third Location in Downtown Las Vegas
Photo: Official

The South of France is cozying up to the heart of Las Vegas.

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Chef Olivier Brouillet opened Baguette Cafe with his chef parents, Claudie and Lucien, twelve years ago. The fourth-generation restaurant family hails from the South of France, bringing along with it the sophisticated skill and exquisite taste associated with French cuisine.

When Brouillet spoke with What Now Las Vegas on Thursday, he joked that, with a chef mother and a pastry chef father, he and his brother had “terrible childhoods.”

We beg to differ.

For over a decade now, the family has been sharing its remarkable talent and spoiling Americans with delectable French fare, such as the Moroccan sandwich (Brouillet’s personal favorite). Just the aioli sauce itself is comprised of fourteen spices from North Africa. Add roasted peppers and tomatoes, goat cheese, and roasted egg plant or chicken breast for a heavenly experience.

Although Claudie is still involved with the business, Brouillet and his brother are trying to convince their mother to take a much deserved break.

With Brouillet’s impressive culinary experience, having managed restaurants for the highly revered Joël Robuchon and Thomas Keller, it is no wonder that people have been flocking to the original Baguette Cafe on Sunset Road, which was ranked #32 in Yelp’s Top 100 Places to Eat in the U.S. for 2015.

Fear not, foodies. There will soon be plenty of space for you and the whole family at Baguette Cafe with its second location just 2-3 weeks away from opening and 11- 12 months for the opening of its third location at 201 S Las Vegas Boulevard.

The third Baguette Cafe will be among three other promising restaurants moving into the 43,913 square-foot office and retail building that was formerly the Nevada Savings and Loan Association Building, which is currently under construction by Dapper Cos., the real estate development company from J Dapper.

Brouillet told What Now Las Vegas that he plans to move the original Baguette Cafe around the corner to The Bend (also a Dapper Cos. project), the “largest dining, entertainment and shopping destination in the Southwest area of the valley,” and turn the original cafe on Sunset into the central kitchen that will supply the other two satellite locations with everything they need.

Brouillet is especially excited to open a cafe in Downtown Las Vegas, where apartment buildings have lately been sprouting out of the ground. All the area needs, Brouillet noted, was a supermarket.

Although, Brouillet manages remarkably well without it–working with different providers to buy the most natural and highest quality of ingredients from ethical companies. Brouillet bemoaned the difficulty of ensuring that all products are ethically sourced and contain no GMOs. However, this eco-conscious chef does not cut any corners and is determined to make the new cafes totally absent of GMOs. Brouillet believes that power lies the hands of the buyer, insisting that “what we are buying has a greater effect than voting.”

In addition to the natural, locally sourced ingredients, what makes Baguette Cafe particularly special is its bread. While a lot of the dough is made in house, the croissant dough is imported from France. The secret croissant recipe lies in Brouillet’s heart, and rightly so, but he did share with us that their butter, the “best butter” in the world, comes from Normandy.

We can all learn from Brouillet’s virtuous example and reward ourselves with health-conscious and delicious food from any one of Baguette Cafe’s three locations.

Rendering: Official
Laura Moreno

Laura Moreno

Laura Moreno is a freelance writer and editor. She holds a BA from Northwestern University and an MFA from Syracuse University. She is based in the greater Los Angeles area.
Laura Moreno

Laura Moreno

Laura Moreno is a freelance writer and editor. She holds a BA from Northwestern University and an MFA from Syracuse University. She is based in the greater Los Angeles area.
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