It does our little pea pickin’ heart good to see crowds lined up at Manon Patisserie and Bistro every time we go there. Weekends, it seems, are always crowded, and if you don’t get your lunch order in before noon, expect at least a 20 minute wait for your food.
All of this is a good thing, because a successful, locally-owned food enterprise in this economy is a lovely thing to behold.
So congrats to Jean-Paul and Rachel Layden and their crew for turning out such tasty fare and for creating such a following in a such a short time.
A note of caution, however. Sometimes, when the kitchen strays beyond its definitive quiches and classics (like its crave-worthy almond croissant), things can get a little…er…uh….corpulent and crazy.
Case in point: the cauliflower and pork casserole above — consisting of a thick slice of pork underneath sauteed cauliflower florets smothered in a cheese sauce — a dish whose very construction proved, by inversion, the less is more axiom, and singlehandedly destroyed my decade-long quest to prove to The Food Gal® that French food doesn’t have to be, as Calvin Trillin once characterized it, “stuff stuff with heavy.”
Stick with those quiches, a croque-monsieur or any of the pastries, and you’ll be on much more solid ground, and have much less of a solid lump in your tummy.
Our lunch pour deux came to $25.
8751 W. Charleston Blvd.
Las Vegas, NV 89117