A Renaissance at Mimi’s Cafe with new “French” themed menu items

A Renaissance at Mimi’s Cafe with new “French” themed menu items

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by Kim Tran – Photos by Trung Nguyen of TheBokehStudio.com

Mimi’s Café has recently underwent some menu changes, experiencing a sort of French inspired renaissance from their new leadership.

Currently there are two great locations in the Greater Orlando area – one in Altamonte Springs and the other just across the street from the Mall at Millenia.

Mimi’s Café has taken their food and service to a new level to satisfy your French cravings. Recently acquired by Le Duff America, Inc. (a subsidiary of the Rennes, France-based Groupe Le Duff) – the team revamped their menu to awaken all your taste buds.

Mimi’s Cafe Executive Chef Katie Sutton is a graduate of the French Culinary Institute and was previously an Executive Chef at Hess Collection Winery in Napa and takes her food very seriously.

Taking a cue from their new French- inspired leadership, all-butter croissants baked in-house daily, BouillabaisseBrioche Croque Madame and Mussels a la Mimi’s are just some of the menu items at the all new Mimi’s Cafe.

Experience authentic French cuisine in your backyard without having to sacrifice your wallet.

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Fresh baked Carrot Raisin Nut and Sour Dough bread

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Champagne Cocktail made with St. Germain Liquer

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Petite Seafood Crepe with sautéed shrimp, scallops and spinach in a savory, creamy lobster sauce.

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Mussels a la Mimi steamed in white wine, garlic and fresh herbs, served with garlic French baguette croutons.

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Mussels a la Mimi steamed in white wine, garlic and fresh herbs, served with garlic French baguette croutons.

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French Baguette Crouton, Baked Brie, tart apple slices with apricot chutney.

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Pumpkin Bisque

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Mimi’s Original Corn Chowder

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Roasted Tomato & Basil Bique

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Le Burger de Madame with onion strings. Served on a toasted brioche bun, hickory-smoked bacon, cheddar cheese, crisp lettuce, fresh tomatoes, red onions, pickles, Mimi’s original Thousand Island dressing and a fried egg.

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Coq au Vin. Chicken braised in red wine, mushrooms and pearl onions, served on creamy mashed potatoes with petite peas.

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Tournedos de Boeuf. Medallions of beef tenderloin served with creamy mashed potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.

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Bordelaise and Béarnaise sauce

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Bistro Bavette Steak. French-style grilled steak served with mushroom-infused au gratin potatoes. Served with bordelaise or béarnaise sauce and seasonal vegetables.

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Grilled Salmon Salade Nicoise served on top of mixed greens with Kalamata olives, cherry tomatoes, red onions, haricots verts, provençal potatoes and hard-boiled egg, tossed in Mimi’s red wine shallot vinaigrette.

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Pasta Carbonara a la Mimi’s. Fresh linguine tossed with diced prosciutto, aged Parmesan, petite peas and a light chardonnay sauce, topped with a fried egg.

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Pasta Carbonara a la Mimi’s. Fresh linguine tossed with diced prosciutto, aged Parmesan, petite peas and a light chardonnay sauce, topped with a fried egg.

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Bacon Apple Waffle topped with apples, hickory-smoked bacon, syrup and a hint of orange zest.

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Strawberry Waffle Perdu filled with cream cheese and orange marmalade.

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Executive Chef Katie Sutton and her team did a phenomenal job with the new menu. Each plate was generously portioned and you can taste the quality of their well-prepared dishes.

We give them a standing ovation for overall creativity, taste, and presentation!

 

About the Author

Kim Tran enjoys good eats of all sorts. Growing up her parents taught her the importance of eating a variety of different foods and now that she’s older she enjoys all types of cuisine. She has traveled across the nation, parts of Europe, and Vietnam and hopes to incorporate their flavors into her everyday cooking. Kim is an alumna of the University of Central Florida and currently has two companies in the event industry. SNAP! Studio Booth – a photo booth company and Pearl White Events – an event and wedding planning company. In her free time she loves doing DIY projects, cooking or trying new food, and voluntary work for the community.

 

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