Last week, over a cup of chicory coffee at Lucile’s Creole Cafe, I decided to branch out. The eatery’s divine, powdered-sugar-dusted beignets are a must, but rather than pairing them with the house-made strawberry-rhubarb jam, I opted for the crÃ¨me fraÃ®che.
Layered with strawberries and piled high in a martini glass, the silky side arrives rather ceremoniously. A quick taste reveals the cream to be slightly lemony and tangy, and spooned over a bite of hot beignet, the combination is heavenly. Of course, there’s no reason not to doctor a bite with both billowy crÃ¨me fraÃ®che and sticky-sweet jam.
Tip: For a heartier, farm-to-table breakfast, add an order of Farmer’s Eggs, which contains veggies from Lucile’s own garden in Niwot.