Mademoiselle Paris French Restaurant & Bakery
Jean Dandonneau stands in front of diners at Mademoiselle Paris’ Anna Maria Island location. He shares fun facts about one of the wines featured in that evening’s wine-tasting dinner, punctuated by lively tunes from an accordion player. Jean and his wife Myriam own Mademoiselle Paris, which has three restaurants, and host these dinners every month at their University Town Center and Anna Maria Island eateries. For anyone not afforded the opportunity to advance past French class basics, the Dandonneaus offer the chance to take a deep dive into French food and culture.
Jean and Myriam worked in engineering and computer science before moving from France to Sarasota and opening Mademoiselle Paris in 2016. “At every important event in France we gather with family or friends, maybe over wine or breakfast, and talk about important subjects,” says Jean. “We’d like to show that food isn’t only food in France; it’s the way of life. It’s the way to celebrate bad or good events.” Guests at Mademoiselle Paris can test out this philosophy with breakfast, lunch, dinner and dessert. Classic favorites like crêpes and quiches beckon, as do the divine pastries and baked goods. The colorful macarons delight with their bold colors and flavors—does it count as eating all the colors of the rainbow if you sample each and every one? As avid fans of the show The Best Bakery in France, the couple enjoys trying out new trends taking over France, like their Petits Pots. These small jars are filled with desserts like chocolate mousse, tiramisu and
rice pudding and are convenient for a stroll down the beach or a midnight snack. The Dandonneaus also take inspiration from the recipe book of Jean’s grandmother, which details how to make beloved dishes like beef burgundy. “The smell of her beef burgundy cooked with wine and shallots made me crazy,” he adds. “She was the best cook I ever met in my life.” The recipe, which has been passed on from generation to generation, brings a smile to Jean’s face and is the ultimate comfort food.
Although the pair no longer lives there, Mademoiselle Paris is building a bridge between France and the United States based upon a love for food and enthusiasm for cultural exploration. Americans who previously studied French chat with staff members from France, practicing their bonjours over baguettes. Jean and Myriam host French cultural exchange participants who interact with customers and learn about America through visits to baseball games or museums like The Ringling in their free time. “We love to share tips for people who are traveling to France,” Jean says. He and Myriam hope to one day open a cooking academy modeled after those in their native country, where students will discover how to cook French food and put their skills to the test in an adjoining restaurant where Sarasotans can sample the cuisine for a more affordable price than traditional restaurants. Whether they’re conducting a wine-tasting dinner or giving guests recommendations on where to eat and stay in Paris, the Dandonneaus create a true French connection in the place they’ve chosen to call home. Mademoiselle Paris University Town Center, 8527 Cooper Creek Blvd., University Park, 941-355-2323; Mademoiselle Paris Sarasota, 1605 Main St., Sarasota, 941-554-4021 and Mademoiselle Paris Anna Maria Island, 9906 Gulf Dr., Anna Maria, 941-226-0708, mademoiselleparis.com.
C’est La Vie
When Christophe and Geraldine Coutelle’s son played high-level tennis, Christophe showed up to practices with a box of French pastries from their restaurant, C’est La Vie, to the delight of the athletes. Since the husband and wife team opened C’est La Vie in 1997, the establishment has become a community staple. In France, Christophe worked in the food sector and Geraldine was an Italian teacher. The couple sold everything in France to move to the United States, take on a new challenge and start their business. They studied markets across the country and settled on Sarasota, hoping to serve quality French food for a reasonable price. “At the beginning, we had planned to stay for five years, and 26 years later we’re still here,” says Christophe.
The eatery, which serves breakfast, lunch and dinner, is famous for its pastries—made with ingredients sourced from France—and generous portions. The crêpes are available in robust buckwheat or white flour and are ideal for casual dining. The Landaise, filled with spinach, goat cheese, tomato and walnut in a cream sauce, is a decadent vegetarian option. With Swiss cheese, a sunny side-up egg and ham, the Complete is a favorite in France. Fresh bread from C’est La Vie’s bakery accompanies every meal. “Many people buy and resell products, but everything that we make is done from scratch. We never buy anything processed,” Christophe adds. “On the bakery side, we use a lot of French flour, which makes a big difference because it has less gluten.” Whether you’re in the mood for a breakfast treat or an on-the-go snack, you can’t go wrong with a buttery and flaky croissant. C’est La Vie produces its baked goods in large batches in its external factory in Sarasota, which is twice the size of the restaurant and is set to expand this year. “It’s a lot of work, but it’s okay. We are lucky
because we are successful, and we do a big volume. If you do 12 croissants or 300, it takes about the same time because you need to rest and fold the dough. There are so many steps,” he says.
After 26 years in business, Sarasotans recognize Christophe and Geraldine for their commitment to delicious food and desire to share it with others. “Wherever my kids had parties, school or this and that, we always did beautiful things for the community,” he says, “and people are crazy about our items. When people introduce us to others, they say these are the people from the French bakery who are doing marvelous pastries and have a great restaurant.” C’est La Vie, 1553 Main St., Sarasota, 941-906-9575, cestlaviesarasota.com.
Maison Blanche
On a quiet slice of Longboat Key sits the elegant Maison Blanche, a high-end French restaurant owned by Chef José Martinez. José works alongside his wife Victoria Martinez and son José Martinez Jr. “It was a choice to move from France to the United States. We didn’t want the big city of New York because Paris is kind of similar,” says José. “We were looking for a quality of life. We came with three children
and wanted the beaches, culture, airport, schools and size and safety of the city,” adds Victoria. “I felt like it was a sleeping beauty and had a very European flair, so I thought it would be great to try to make a living here.”
The restaurant opened in 2002 and bears the same name as its Parisian counterpart, which José owned before moving overseas. Growing up, José’s parents shared a talent for the culinary arts. “His father could cook very well and did pastry,” Victoria says. “His mom too, but his father loved to cook so she let him cook.” José, who always enjoyed food, began cooking around the age of 10 or 13, instantly taking to the process. “I started cooking 41 years ago and I was fortunate in the beginning to start in some well-known restaurants,” he adds. “I learned a lot in those places, and I worked at three of those and some other little ones and this is how I learned and understood food and everything around it.”
Guests can taste José’s passion through the menu offerings. Dishes like the Colorado Lamb Saddle En Croûte with Sauce au Jus arrive with a stunning and simple presentation. Puff pastry and a fresh herb and lettuce layer envelope two pieces of lamb, which rise like an island out of the savory sauce. While José generally serves fresh bread with the meal, occasionally he treats guests to warm and crumbly homemade biscuits. “We make everything from scratch and in-house. We make the ice cream here; all the sauces are made here and we bake the bread here every day,” he adds. “Customers with a bit of knowledge of French food come back and enjoy the restaurant every single time.”
As expert hosts, José and Victoria have created a refined yet welcoming dining space. A centerpiece of greenery and bright blue glasses add color, while white walls and curtains maintain a neutral palate that allows the food to shine. Small touches like sugar cubes and tea lights make guests feel at home. “We want to keep the evening in their memory,” José says. “If they keep the experience in their memory, then we succeed.” Maison Blanche, 2605 Gulf of Mexico Dr., Longboat Key, 941-383-8088, themaisonblanche.com.
Miguel’s Restaurant
The dining room at Miguel’s Restaurant on Siesta Key waits in quiet anticipation of the evening’s diners. Stained glass windows with scenes of the sun shining and boats sailing across the water filter light into the dark and intimate space. With old-world stonework and glowing chandeliers, the establishment encourages guests to step back in time.
Founder Miguel Garcia hailed from Málaga, a city in Southern Spain, but lived for about three years in Châteauneuf-du-Pape, France where he learned about French-style service while in his twenties. He moved to Canada and later Sarasota, opening Miguel’s Restaurant in 1983. “My dad was in the restaurant business for a large part of his life. He was a maître d’ in Toronto and Columbus. He worked in restaurants here and had a restaurant called the Surfrider on Siesta Key but he never owned the property,” says Daniel. “Then, the opportunity came up and he bought in this plaza, wanting a French-Continental restaurant, French-based but with a lot of different Spanish influences.” This year, Miguel’s Restaurant, now run by his sons Gabriel and Daniel Garcia, is celebrating its 40th anniversary of serving Sarasota and the surrounding communities.
“I grew up in the restaurant world,” Gabriel adds. “After high school, I had to make a choice and I went to culinary school at Johnson & Wales. I graduated from there, moved back here in 2002 and started taking over the business.” Daniel went to school for business but spent his life immersed in the restaurant industry. “We traveled through Spain and my parents always let us try new dishes and foods. I came here around the same time as Gabe and worked for my parents. I worked at the front under my dad and he taught me the business. I loved it, and we’re carrying it on,” Daniel says.
Gabriel and Daniel retain the establishment’s charm by upholding traditional fine dining practices. “What I’m most proud of is our old-school tableside service,” adds Gabriel. “We do dishes like our Caesar Salad tableside and the Chateaubriand Bouquetière, a USDA Prime beef tenderloin center cut of about 20 oz. served with Béarnaise and our peppercorn brandy sauce,” Daniel says. “It comes on a nice platter with a whole array of different vegetables and we carve and serve it in front of the customer. It’s fantastic. You can cut the meat with a fork; it’s so tender.” Even desserts like the Banana Foster, with butter, brown sugar and Myers’s Rum combined with bananas, are displayed—with fire, in the case of the Banana Foster—in front of guests before they take their first bite. “We’re very old-world and romantic. The outside doesn’t do it justice, because we’re located in a strip plaza,” he adds, “but once you step inside it’s like stepping into a combination of Spain and France.” Miguel’s Restaurant, 6631 Midnight Pass Rd., Sarasota, 941-349-4024, miguelsrestaurant.net.
