Café Pierre Signs Off After 37 Years; Love & Salt to Take its Place - Digest - Los Angeles magazine
 
 

Café Pierre Signs Off After 37 Years; Love & Salt to Take its Place

Plus, a recipe for crêpe Cordon Bleu

Photograph courtesy of Cafe Pierre

Café Pierre, a longtime Manhattan Beach fixture, will be closing its doors after 37 years of service later this month. Guy and Sylvie Gabriele are the father and daughter team that have run Café Pierre since its opening. This summer, the pair are partnering with chef Michael Fiorelli (formerly of mar'sel at Terranea Resort) to open Love Salt. Named for the two ingredients Fiorelli says every dish needs—love and salt—the new concept will serve Italian and California cuisine.

"It's been a priviledge to serve Manhattan Beach for 37 years, and witness the neighborhood's transformation from a sleepy beach town to one of the most exciting dining destinations in the country," said Guy Gabriele in a release. "It's been a wonderful run... and we are grateful to continue serving the community with Chef Fiorelli."

Café Pierre's last day of service is April 13. Beginning on April 6, the restaurant will offer a menu of its greatest hits. Think: escargots with garlic butter; country-style pate with cornichons; fennel-dusted chicken with garlic mashed potatoes; frogs legs; sweetbreads grenobloise; and crêpe cordon bleu.

Can't make it down to Manhattan Beach before Café Pierre serves its last crème caramel? Consider making their signature crêpe Cordon Bleu at home.

Crêpe Cordon Bleu courtesy of Café Pierre

Ingredients:
1 cup all-purpose flour
2 eggs
1 1/4 cups milk

Filling:
3 cups chopped cooked ham
3/4 cup shredded swiss cheese
Sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup chicken broth
1 1/2 cups milk
1/4 cup shredded swiss cheese
2 1/2 tablespoons finely chopped ham

Directions:

  1. In a bowl, whisk flour, eggs and milk until smooth. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 7" skillet.
  3. Pour 2-2.5 Tbs batter in center of skillet; tilt to coat bottom of pan.
  4. Cook until top appears dry; turn and cook 15-20 seconds longer.
  5. Remove to a plate and repeat (Important: place sheets of wax paper between crepes to prevent them from sticking together).
  6. Sprinkle ham and swiss cheese over crepes. Roll up tightly and place seam side down in greased 9x13" baking dish.
  7. For sauce: In a small sauce pan, melt butter.
  8. Stir in flour until blended.
  9. Gradually whisk in both broth & milk and bring to a boil.
  10. Cook and stir 1-2 minutes until thickened.
  11. Remove from heat; stir in swiss cheese and ham and stir until cheese is melted.
  12. Pour 1 cup sauce over the crepes.
  13. Bake uncovered at 350 degrees for 15-20 minutes.
  14. Serve with remaining sauce.


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