It’s a family affair at this bustling office park cafe, dependable at lunchtime for stunning soups, salads and sandwiches prepared with much amour by owner Olivier Brouillet and his parents, Claudie and Lucien. The Illy coffee menu is simple, but executed with exceptional speed and concentration by a dedicated barista. Which one is Olivier? You can’t miss him as he’s always manning the register, remarkably cheery and ready with a broad “Bonjour!” for his many French-speaking regulars. Three words for you bloggers and remote workers: $1 coffee refills.
"More importantly, the trio of chefs I interviewed were impressed by the evolution of the American palate over the past few decades. Lucien Brouillet is a 70-year-old who worked in numerous French kitchens before moving to the U.S. to open the local Baguette Café with his son in an office park off Interstate 215. “Cooking is really rooted deeply in French culture,” he tells me proudly, before admitting a bit of shame for his motherland. “But what has happened over the years is that it’s faded away because of fast-food culture and supermarkets. The culture has shifted. [By contrast], since the ’80s, in America, there’s been a big transformation toward gourmet; [Americans] have become more sophisticated. We have a lot of gems in France, a lot of amazing restaurants. But the clientele isn’t as appreciative. Here, people are more appreciative of the effort. I guess in France we’re more blasé.” -
"Well have no fear, Yelp’s Top 100 List for 2015 is here, revealing the hottest 100 places to eat in the United States based on Yelp data." Find Baguette Café at #32!
Olivier Brouillet has worked as a manager for both Joel Robuchon and Thomas Keller. In 2009 he decided to ditch the world of Strip fine dining to open Baguette Café with his chef parents, Lucien and Claudie. Originally from the south of France, this 4th generation restaurant family has set a new bar for casual dining in Las Vegas by serving items such as sandwiches, soups and pastries done with such skill they could be served at the restaurants of Olivier's former employers. Here is an inside look on what makes this family special, why they are offering are not only delicious but socially conscious food, and the dishes you need to order that aren't on the menu.