I was recently invited to attend a media dinner at Crepe Revolution in Smyrna. Interestingly enough, I had been trying to make it out for brunch a few weeks earlier but was unable to, so I was especially excited to receive the invitation. The purpose of the dinner was for us bloggers to try out some new menu items and summer sangrias. Co-founder Neel Sengupta let us know that he and his business partner are trying to make sure their menu stays fresh by making quarterly changes to their extensive menu of sweet and savory crepes.

Crepe Revolution

I was working with a camera phone that night so my pictures are less than stellar, but you can check out some much nicer ones at Atlanta Restaurant Blog and Amy on Food. We started out with a ginger crab roll and white peach sangria:
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Oh, Atlanta. Your climate is classified “humid subtropical”. Your summers are unbearably hot and sticky. So why do you insist on remaining well below freezing (this Louisianian considers <50 “freezing”) for weeks at a time?? The only upside to this dismal weather is the hot foods I’m finding to keep me warm. A few weekends ago, I decided to make a warming comfort food: French onion soup.

French Onion Soup

I’ve had to try to convince people before that even if you don’t like onions, you will like this soup. I mean, who could resist such depth of flavor, such heartiness, such…cheesy melty goodness? French onion soup does take a while to make properly, but even for my first attempt (for which I am already plotting improvements), it was well worth the time.
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la Madeleine has had a location in Baton Rouge for at least 15 years, and in all that time, I have never visited.  I finally decided to go see what it is people love so much about it at the new Perkins Rowe location.

Walking into la Madeleine, I was a little confused about the order process.  There were people standing around a podium near the door looking at menus, but others going straight into a cafeteria-style line where a cashier at the end rang up all their purchases.  I finally asked an employee who popped up near the podium how things worked.  She informed me that some menu items had to be ordered through her (which she sent to the kitchen electronically), while others (mainly soups, salads, and pastries) were ordered in the cafeteria line.  I think some signage explaining this would be helpful for first-timers.

I decided to try one of la Madeleine’s “French Specialties”, chicken friande, a puff pastry filled with chicken, mushrooms and béchamel sauce, topped with mushroom sauce.

Chicken Friande

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