Quiche Me Good Pie
French eatery serves up savory favorites
Launched serving breakfast crêpes and assorted French foods, as well as lunch specialties, SucrÉ SalÉ is ramping up its dinner offerings. “We plan to have some wine-pairing dinners soon,” says catering manager Kristin McNamara.
The French eatery opened in November and has been bustling ever since. It’s the brainchild of Frank Bonnaudet, who has been concocting crêpes and quiches since he was a child in France. Later he opened his own restaurants there before moving to New York with his wife and launching a Manhattan creperie. Then they relocated to Ridgefield and Bonnaudet put away his crêpe credentials to raise his children.
Now fully into Sucré Salé, he’s baking up sweet crêpes, omlets, and croissants for breakfast; and savory crêpes—with fillings like ham, duck, scallops, and chicken—salads, and sandwiches for lunch. “People like to come for an early dinner, have a glass of wine, some cheese, maybe an order of mussels,” says McNamara. And as the weather warms up, they plan to serve on the front patio and increasingly source cheeses from No. 109 Cheese and fruits and vegetables from Ridgefield Organics, both of who are Copps Hill neighbors. “We are very excited about what is to come,” she says.