About Mimi’s Cafe

Founded in 1978 by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood cafe offering French Inspired American comfort food. In February 2013 Mimi’s Cafe was purchased by Le Duff America, Inc., the North American subsidiary of Groupe Le Duff, a global bakery and restaurant company headquartered in Rennes, France. Since then, the team has launched new dishes reflecting the culinary traditions of fresh ingredients, bistro classics, and American comfort food. There are currently 97 Mimi’s Cafe locations throughout 18 states in the U.S.



New Menu Items at Mimi's Cafe

Mimi’s Cafe Launches Three New Fresh-Baked Pumpkin Dishes 
and Four American-French Pastas for the Fall Season

Mimi’s, the popular neighborhood cafe offering French-inspired American comfort food, is launching a collection of seasonal dishes with new pumpkin bakery items plus four American-French pastas for the fall.

Pumpkin is the flavor of the season, and Mimi’s has made its traditional Pumpkin Griddlecakes even better with a new recipe featuring hand-made cinnamon-caramel whipped cream, plus two entirely new pumpkin bakery items join the line up for a limited time:

  • Pumpkin Spice Muffin – topped with toasted pumpkin seeds, served warm and filled with sweet cream cheese. The muffins are available in cafe or for take-home with 4, 6 and 12 packs.
  • Pumpkin Cheesecake Slab Pie – a slab of pumpkin buttermilk cheesecake with caramel and a house-made graham cracker crust, measuring approximately 2 inches wide by 4 inches long.

Also making a fall debut are two new American-French pasta dishes:
  • NEW Coastal Shrimp Pasta – Features the flavors of the French Riviera with sautéed shrimp, tomato, roasted broccoli, fresh basil and pasta tossed in a lemon garlic sauce.
  • NEW Simmered Meat Sauce Pasta – A rustic curled-edge pasta imported from Alsace, France and beef slow-simmered with tomatoes, carrots, celery and onions, with a splash of red wine and a dash of grated parmesan.
  • Jambalaya Pasta – A returning guest favorite with Andouille sausage, chicken, red and green bell peppers and onions sautéed in spicy tomato sauce pasta.
  • Chicken Tillamook Cheddar Mac – Hand-pulled chicken in a rich Tillamook Creamery cheddar sauce with crumbled bacon, penne pasta and parmesan.


Mimi’s Café New Items:

  • Cowboy Rub Brick Chicken (pictured): Fire-grilled half chicken cooked while pressed down by a brick for crisp skin and juicy meat, with flavors of chipotle pepper, garlic, cilantro and lime, topped with pickled red onions and served with roasted western potatoes and ranch salad, starting at $16.49
  • Provençal Garlic Brick Chicken: Brick chicken with flavors of lemon and herbes de Provence, served with baked gratin potatoes and red wine vinaigrette salad, starting at $16.49

Availability:  Through mid September 2016


Custom Breakfast Crepes

La Madeleine New Item: 

  • Custom Breakfast Crepes, scrambled eggs and a choice of three ingredients in an open faced crepe topped with Gruyere cheese sauce. Fillings include chicken, bacon, sausage, ham, or chorizo; spinach, tomatoes, mushrooms, onions, red bell peppers green onions or potato galette; Cheddar, Swiss, Brie, goat cheese or Parmesan.

Availability: Permanent

Blue Cheese Chicken Quesadillas

Mimi's Cafe Restaurant Recipe

8 (10 inch) flour tortillas
1 large chicken breast, cooked and chopped
1/2 package bacon, cooked and crumbled
2 cups Cheddar/Monterey Jack cheese, shredded
1/2 cup blue cheese crumbles
3 green onions, chopped
blue cheese dressing for dipping

Cook chicken, bacon, and tortillas if you get the uncooked kind. Chop green onions, chicken, and bacon. on four tortillas, spread a fourth of each ingredient on each. layer chicken, bacon, green onions, and both cheeses. top with another tortilla. microwave for 1 minute each, the brown in a pan until crispy.

Crepes Florentine

Mimi's Cafe Restaurant Recipe

Serves 4

Herb Crepe :
1 cup all purpose flour
5 eggs, whisked until smooth
2 cups whole milk (needs to be warmed to 90°F)
2 teaspoons salt
6 ounces melted butter, cooled
1 teaspoon dried thyme
2 tablespoons parsley, chopped

Mornay Sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all purpose flour
1 1/2 cups whole milk
1 bay leaf
1/2 teaspoon salt
1/2 cup Parmesan Cheese, grated
tiny pinch nutmeg
dash Tabasco sauce

Final Dish:
8 Herb Crepes
1 tablespoon olive oil
1 cup onions, diced
8 cups spinach
1 cup mixed cherry tomatoes
8 eggs, whisked until smooth
dash salt & pepper
Mornay Sauce
2 teaspoons parsley, chopped

For the Crepes:  Place the flour and salt in a bowl and whisk together. Make a well in the center of the bowl. Place the eggs in middle of well. Slowly start to whisk flour into eggs by whisking the outside of well. Keep widening your whisk strokes until all flour is combined but not over beaten.  Whisk in the warm milk until well combined and there are no lumps. Slowly whisk in melted butter. Whisk in parsley and thyme. Place batter in container and chill for 2 hours before making crepes.

Place crepe pan over medium high heat. Spray crepe pan with non-stick spray. Place 1 1/2 ounces of crepe batter on hot crepe pan, rotating crepe pan to cover completely. Cook crepe 90% of the way then flip briefly to finish off crepe. Wrap the crepes with plastic wrap to keep from drying out.

For the Mornay Sauce: Melt butter in medium saucepan over medium heat. Add flour and whisk until well combined for one minute. Whisk in the milk and add bay leaf. Increase heat to medium high and bring mixture to boil while whisking.  Reduce heat to medium and cook sauce for 5 minutes. Remove from heat and whisk in cheese, salt, nutmeg and Tabasco. Keep sauce warm.

Final Crepe Dish: Place olive oil in large non stick pan over medium heat. Add the onions and saute until translucent. Add spinach, cherry tomatoes and saute just until spinach wilts.
Add eggs season and scramble.  While eggs are cooking, warm crepes.

To Assemble: Divide egg mixture evenly among eight crepes. Roll tightly and place two crepes on each plate.  Ladle Mornay Sauce over center of crepes. Sprinkle parsley over crepes. Ready to serve.

Lemon Caper Trout

Boneless Idaho Trout with Lemon-Butter Caper Sauce
Mimi's Cafe Restaurant Recipe

Serves 4

4 boneless Idaho trout fillets, skin on (8 ounces each)
1 teaspoon salt, divided
1/8 teaspoon ground white pepper
1 tablespoon vegetable oil
1/2 cup dry white wine
4 tablespoons butter, divided
1 1/2 tablespoons capers, drained
1 tablespoon fresh lemon juice
4 lemon wedges
1/4 cup chopped parsley

Sprinkle 1/2 teaspoon of the salt and the pepper over both sides of trout. Heat vegetable oil in a large non stick skillet over medium-high heat. Place trout, skin side up, in pan and cook about 3 minutes or until lightly browned. Carefully turn trout over and cook second side about 2 minutes or until fish is cooked through. Divide trout among four heated dinner plates and keep warm.

In the same skillet over medium heat, add the wine, 3 tablespoons of the butter, capers, lemon juice and remaining 1/2 teaspoon salt. Heat and stir 3 minutes or until butter is melted and sauce is bubbling. Remove pan from heat and swirl in remaining tablespoon of butter until melted. Divide sauce by pouring over trout on warmed plates. Garnish each serving with a lemon wedge that has been dipped in chopped parsley. Serve with hot mashed potatoes and steamed vegetables.

Pain Perdu

Mimi’s Cafe Restaurant Recipe

Serves 3

6 ounces low fat cream cheese
1/4 cup orange marmalade
6 (1 inch) thick slices of brioche bread

French Toast Batter:
3 eggs
3/4 cup milk or cream
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
zest of 1/4 orange
unsalted butter for griddle pan

Preheat oven to 350 degrees. Mix the cream cheese and marmalade with a mixer or spoon until blended together.

Take 2 slices of bread per serving, and spread a thick layer of cream cheese mixture to the center of a slice of bread. Top with another slice of bread to sandwich the mixture.

Mix ingredients of batter together. Dip each “sandwich” into the batter and let them soak for 10 minutes.

Heat a large saute pan over medium high heat and add butter. Grill until golden on each side.
Transfer to a pan and place in oven, 10 to 15 minutes, until cooked through and custardy in the middle.

Santa Fe Omelet

Mimi's Cafe Restaurant Recipe

Chipotle Sauce:
1 cups marinara or tomato sauce
3/4 cup water
1/2 cup Chipotles in Adobo Sauce
1 teaspoon kosher salt

Place all the ingredients in blender and place lid on top. Blend until completely smooth.Warm in sauce pan over medium heat.

1 tablespoon diced onions
1 teaspoon diced jalapenos
2 teaspoons chopped cilantro
2 tablespoons tomatoes, diced
1/4 cup corn tortillas cut into strips and fried
3 eggs, beaten
dash salt
dash pepper
2 slices Jack cheese

2 ounces Chipotle Sauce, Hot
1/4 cup corn tortillas cut into strips and fried
1 tablespoon sliced green onions
1 tablespoon guacamole

Place a nonstick egg pan over medium heat. Add the butter and allow to melt. Add the onions, jalapenos, cilantro, tomatoes, and tortilla strips and saute for 1 minute. Add the eggs, season with salt & pepper and stir. When omelet is almost set, flip over. Place jack cheese on half of omelet after flip and melt under the broiler. Fold the omelette in half and place on plate. Top with Chipotle sauce, tortillas, green onions and guacamole.