Loic Barnieu, the executive chef at La Belle Epoque, entertains taste buds of all types with authentic French cuisine for lunch, brunch, and dinner. Dormant appetites awaken to sizzling soupe a l'oignon, the chef's adaptation of french onion soup blended with swiss cheese and gratin toast. Tempting entrees fill the expansive lunch menu, such as the delectable french dip, stuffed with thinly sliced roast beef and served with a side of au jus for dipping or dabbing on as cologne. Savory La St. Jacques crêpes warmly envelop pan-seared scallops, prepared in the Brittany tradition with buckwheat flour and a leek-sauce reduction.
Stephanie, founder of Stephanie’s Sweet Imaginations, combines her love for the arts with her love for baking when she crafts custom cakes. Though she specializes in coating layers of cake with smooth fondant and hand-painted designs, Stephanie also bakes cupcakes crowned with buttercream and candies.
The titular baker of Allison's Cups and Cakes molds red velvet, carrot, or other cake flavors into custom confections bedecked in bright fondant. From specialty cakes shaped like Princess Belle to novelty confections that mimic Louis Vuitton purses, her unique sweets add humor and color to the tables of birthday gatherings or wedding receptions. Rich buttercream frosting tops dainty cupcakes for a finishing touch or slips between layers of cake to break up fights over which one is moister.