카페 라브레즈

Chocolate Mousse

Assorted Sorbets of the Day

A Half Pear Poached in Syrup Served with Vanilla Ice Cream and Topped with Warm Chocolate and Whipped Cream

Chocolate Silk Pie over Mixed Nuts Crust

Puff Pastries Filled with Vanilla Ice Cream, Topped with Warm Chocolate and Whipped Cream

A Shot of Espresso or Warm Chocolate Poured over Vanilla or Chocolate Ice Cream And topped with Whipped Cream

Assorted Mini Sorbets Panacota topped with Fresh Fruit Coulis, Lady Finger, Profiterole and Mini Creme Brulee along your choice of favorite cafe

France most well-known cheese. This is possibly the best cheese for the "beginners". Very soft white crust with a most tender pate harboring very gentle flavors that grow a touch stronger when aged a little. It comes from Paris area. Chablis 1st Cru, Bourgogne Aligote. Bourgogne, Saint-Emilion, Cotes du Rhone.

A ewe's milk based cheese from the Pyrenees mountains. It has a had waxed crust and semi hard but gentle pate. A good beginner's choice Pacherenc-du-Vic-Bihl, Juranrcon sec, Gaillac blanc or Tursan. Chinon, Bordeaux, Bordeaux Superieur, Cotes de Nuits.

This cow milk cheese from Ile-de-France (Paris) is a regular in France's cheese shops because of its softness and tender cream pate. Chateau-Chalon, Vin Jaune, Cotes du Jura, l'Etoile, Seyssel. Trousseau, Alsace Pinot Noir.

A traditional cheese from the Northern part of France, it is a semi-hard pate with a distinctive orange color due to the "roucou" (a coloring agent derived from a tropical plant). This cheese is made from 100% cow milk and can be aged up to 2 years. Chablis, Bourgogne, Aligote, Alsace Gentil. Hautes-Cotes de Beaune, Bourgogne Irancy, Anjou.

A goat milk cheese from the Loire Valley. A hard and moldy crust revealing a soft and tender center. Creamy and tangy at the same time, this cheese is among the least aggressive goat milk cheese. Cates du Jura, Vin de Savoie, Hermitage, Cotes de Beaune. Trousseau, Cates de Nuits-Village, Chinon.

From the Savoie region (Alps Mountains) comes one of the most famous French cheese. Made from cow milk it is easily recognizable by its slight nutty flavors. Roussette do Savoie, Cates du Jura. Moundeuse de Savoie, Trousseau do Jura.

A must have from the region of the center part of France called Auvergne. This cheese comes from a small area in the heart of the ancient volcanoes. Intense flavors will develop with ageing but will remain very soft and delicate nonethelss. Meursault if it is a very young Saint-Nectaire. Margaux, Beaujolais, Chinon or Cabernet d'Anjou.

This Cow milk base cheese is a quintessential addition to any cheese selection. A hard crust protecting its pressed semi soft pate with a full array of delicate aromas intensifying with proper ageing. Truly one of the great treasures France has to offer. Cotes du Jura, Vin de Savoie, Hermitage, Cotes de Beaune. Trousseau, Cates de Nuits-Village, Chinon.

This cow milk cheese from the Franche-Comte (Jura) is vary easy to recognized thanks to its thin blue line of mold in the center of the pate. Soft and tender with rather gentle aromas and flavors. Chateau-Chalon, Vin Jaune, Cotes du Jura, L'Etoile, Seussel. Trousseau, Alsace Pinot Noir.

Goat milk is behind this cheese from the departement (district) South of the Loire Valley. Soft pate when young, it quickly hardens with age due to the natural tendency to dry. Anjou Blanc, Vouvray, Cour Cheverny, Savennieres. Chinon, Cabernet d'Anjou or Saint-Emilion.

From the region of Franche-Comte, at the bottom of the Alps near Switzerland, comes one of the most well-known cheese of France. Made from cow's milk, this cheese is slightly salty and fruity at the same time. Cotes-du-Jura, Vin Jaune. Alsace Pinot Noir, Mondeuse, lighter Cotes-du-Rhone.

Easily recognizable by its square shape, this Normandie cheese is made with cow milk and will gain tremendous flavors of hay and straw when aged. Champagne (young cheese), Riesling, Pouilly-Fuisse. Beaujolais and Beaujolais Crus, Anjou or Touraine.

The distinctive blue mold in the pate have made this cheese famous all over the world. Strong flavored and soft, this is a "must have with dessert wine" sort of cheese. Try it. Virtually all sweet wines (Rivesaltes, Sauternes, Bonnezeaux). Banyuls Grand Cru, Maury, Rasteau VDN.

A very soft runny at times cow milk pate made in the heart of Burgundy in the small village bearing the same name. It is famous for its very powerful flavors. Alsace Gewurztraminer, Chablis or even dessert wine. Older Pommard, Madiran, Bandol or Chateauneuf du-Pape.

A soft pate strong cheese from Normandie made with cow milk. With proper ageing it develops stronger more powerful flavors and should be accompanied by the proper wine in order to sustain the balance between the wine and the cheese. If it is young, Chablis Grand Cru, aged Sancerre or Bannezeaux. Saint-Julien, Saint-Estephe, Hermitage and Cote-Rotie.

Hey, if you know a better way to end the year than drinking Champagne, you let me know because they are becoming to be an expensive hobby... In the meantime, I found some good deals out there. So, there! A blend of 70% Pinot Noir 20% Chardonnay and 10% Pinot Meunier. A quite nice Champagne indeed, Champagne house has been one very reliable house to this day. A shame it is not more well known frankly

Always fancied the Chablis, not the Californian version hand crafted by the famous Mad Dog 2020 house mind you, but rather the lesser known French ones; yes those. Chardonnay is the king varietal there and the wines can be overly oppulent, fat and lucious. More age worthy than you could possibly imagine particularly for the Grand Crus (see where I am going now?). Well, Maison Blanche has produced a fantastic wine in 2003 and all we have left is 1 case. When we sell out, don't come crying because you have missed your chance. There will be no going back. Ever

Ok, let's kill the old idea that Alsacian wines are sweet should we? So here is a Riesling --which a lot of people would believe to be fairly sweet to very sweet-- that is bone dry with zesty citrus, apples and honey notes. As a matter of fact, the vast majority of Alsace wines are dry (including the famous Gewurztraminer). Statistically speaking, 90% of all wines produced in that region is white and only a tiny percentage of these are sweet too extremely sweet. These sweet wines will most likely carry the mention VT (vendanges tardives) or Late Harvest. They are wines made of grapes that have been harvested at a later time and have a much higher concentration of residual sugar. The other mention you may find on the label is SGN or Sélection de Grains Nobles. Now, these wines are from grapes that have been affected by the famous Botrytis Cinerea or Noble Rot (think Sauternes here) and the concentration of residual sugar here is so high that it makes your average Twinkie bar taste bitter... You can also set these wines apart easily because the prices they fetch will make your banker shut down all your banks accounts, cut your credit cards and call the F.B.I. immediately!

I don't k now about you, but lately, just like the Monthy Python, I have been in the mood for something completely different. Yeah sure I could talk about the latest fine Bordeaux I got in or the must have domaine from Burgundy but don't you think it's time to experience a bit? And since vacation time is approaching how about picking something from Provence. Say Bandol? A meaty wine with a bad attitudewaiting to give you a swift kick in the …palate. Try that over the Rack of lamb of the Crawfish Provençale and tell me what you think. Don't abuse it though or you may find yourself at the ministry of silly walk

I like Louis Latour wines. Honest. But for this particular vintage, you know, the greatest France had in the century, the one to buy absolutely and all, well for this vintage I was saying, I was disappointed by their wines. Until I tasted their Corton Grancey (ok, I must confess that it is one of my favorites in all of Burgundy), and there it was...Finesse, elegance, splendor even. I had to buy it. When it comes to this type of wines, I lose IQ points by the dozens and all business sense. Enjoy

Served out of a 187ml bottle

Served out of a 187ml bottle

Served out of a 187ml bottle

Served out of a 187ml bottle

Served out of a 187ml bottle

Chocolate Mousse

Assorted Sorbets of the Day

A Half Pear Poached in Syrup Served with Vanilla Ice Cream and Topped with Warm Chocolate and Whipped Cream

Chocolate Silk Pie over Mixed Nuts Crust

Puff Pastries Filled with Vanilla Ice Cream, Topped with Warm Chocolate and Whipped Cream

A Shot of Espresso or Warm Chocolate Poured over Vanilla or Chocolate Ice Cream And topped with Whipped Cream

Assorted Mini Sorbets Panacota topped with Fresh Fruit Coulis, Lady Finger, Profiterole and Mini Creme Brulee along your choice of favorite cafe

France most well-known cheese. This is possibly the best cheese for the "beginners". Very soft white crust with a most tender pate harboring very gentle flavors that grow a touch stronger when aged a little. It comes from Paris area. Chablis 1st Cru, Bourgogne Aligote. Bourgogne, Saint-Emilion, Cotes du Rhone.

A ewe's milk based cheese from the Pyrenees mountains. It has a had waxed crust and semi hard but gentle pate. A good beginner's choice Pacherenc-du-Vic-Bihl, Juranrcon sec, Gaillac blanc or Tursan. Chinon, Bordeaux, Bordeaux Superieur, Cotes de Nuits.

This cow milk cheese from Ile-de-France (Paris) is a regular in France's cheese shops because of its softness and tender cream pate. Chateau-Chalon, Vin Jaune, Cotes du Jura, l'Etoile, Seyssel. Trousseau, Alsace Pinot Noir.

A traditional cheese from the Northern part of France, it is a semi-hard pate with a distinctive orange color due to the "roucou" (a coloring agent derived from a tropical plant). This cheese is made from 100% cow milk and can be aged up to 2 years. Chablis, Bourgogne, Aligote, Alsace Gentil. Hautes-Cotes de Beaune, Bourgogne Irancy, Anjou.

A goat milk cheese from the Loire Valley. A hard and moldy crust revealing a soft and tender center. Creamy and tangy at the same time, this cheese is among the least aggressive goat milk cheese. Cates du Jura, Vin de Savoie, Hermitage, Cotes de Beaune. Trousseau, Cates de Nuits-Village, Chinon.

From the Savoie region (Alps Mountains) comes one of the most famous French cheese. Made from cow milk it is easily recognizable by its slight nutty flavors. Roussette do Savoie, Cates du Jura. Moundeuse de Savoie, Trousseau do Jura.

A must have from the region of the center part of France called Auvergne. This cheese comes from a small area in the heart of the ancient volcanoes. Intense flavors will develop with ageing but will remain very soft and delicate nonethelss. Meursault if it is a very young Saint-Nectaire. Margaux, Beaujolais, Chinon or Cabernet d'Anjou.

This Cow milk base cheese is a quintessential addition to any cheese selection. A hard crust protecting its pressed semi soft pate with a full array of delicate aromas intensifying with proper ageing. Truly one of the great treasures France has to offer. Cotes du Jura, Vin de Savoie, Hermitage, Cotes de Beaune. Trousseau, Cates de Nuits-Village, Chinon.

This cow milk cheese from the Franche-Comte (Jura) is vary easy to recognized thanks to its thin blue line of mold in the center of the pate. Soft and tender with rather gentle aromas and flavors. Chateau-Chalon, Vin Jaune, Cotes du Jura, L'Etoile, Seussel. Trousseau, Alsace Pinot Noir.

Goat milk is behind this cheese from the departement (district) South of the Loire Valley. Soft pate when young, it quickly hardens with age due to the natural tendency to dry. Anjou Blanc, Vouvray, Cour Cheverny, Savennieres. Chinon, Cabernet d'Anjou or Saint-Emilion.

From the region of Franche-Comte, at the bottom of the Alps near Switzerland, comes one of the most well-known cheese of France. Made from cow's milk, this cheese is slightly salty and fruity at the same time. Cotes-du-Jura, Vin Jaune. Alsace Pinot Noir, Mondeuse, lighter Cotes-du-Rhone.

Easily recognizable by its square shape, this Normandie cheese is made with cow milk and will gain tremendous flavors of hay and straw when aged. Champagne (young cheese), Riesling, Pouilly-Fuisse. Beaujolais and Beaujolais Crus, Anjou or Touraine.

The distinctive blue mold in the pate have made this cheese famous all over the world. Strong flavored and soft, this is a "must have with dessert wine" sort of cheese. Try it. Virtually all sweet wines (Rivesaltes, Sauternes, Bonnezeaux). Banyuls Grand Cru, Maury, Rasteau VDN.

A very soft runny at times cow milk pate made in the heart of Burgundy in the small village bearing the same name. It is famous for its very powerful flavors. Alsace Gewurztraminer, Chablis or even dessert wine. Older Pommard, Madiran, Bandol or Chateauneuf du-Pape.

A soft pate strong cheese from Normandie made with cow milk. With proper ageing it develops stronger more powerful flavors and should be accompanied by the proper wine in order to sustain the balance between the wine and the cheese. If it is young, Chablis Grand Cru, aged Sancerre or Bannezeaux. Saint-Julien, Saint-Estephe, Hermitage and Cote-Rotie.

Hey, if you know a better way to end the year than drinking Champagne, you let me know because they are becoming to be an expensive hobby... In the meantime, I found some good deals out there. So, there! A blend of 70% Pinot Noir 20% Chardonnay and 10% Pinot Meunier. A quite nice Champagne indeed, Champagne house has been one very reliable house to this day. A shame it is not more well known frankly

Always fancied the Chablis, not the Californian version hand crafted by the famous Mad Dog 2020 house mind you, but rather the lesser known French ones; yes those. Chardonnay is the king varietal there and the wines can be overly oppulent, fat and lucious. More age worthy than you could possibly imagine particularly for the Grand Crus (see where I am going now?). Well, Maison Blanche has produced a fantastic wine in 2003 and all we have left is 1 case. When we sell out, don't come crying because you have missed your chance. There will be no going back. Ever

Ok, let's kill the old idea that Alsacian wines are sweet should we? So here is a Riesling --which a lot of people would believe to be fairly sweet to very sweet-- that is bone dry with zesty citrus, apples and honey notes. As a matter of fact, the vast majority of Alsace wines are dry (including the famous Gewurztraminer). Statistically speaking, 90% of all wines produced in that region is white and only a tiny percentage of these are sweet too extremely sweet. These sweet wines will most likely carry the mention VT (vendanges tardives) or Late Harvest. They are wines made of grapes that have been harvested at a later time and have a much higher concentration of residual sugar. The other mention you may find on the label is SGN or Sélection de Grains Nobles. Now, these wines are from grapes that have been affected by the famous Botrytis Cinerea or Noble Rot (think Sauternes here) and the concentration of residual sugar here is so high that it makes your average Twinkie bar taste bitter... You can also set these wines apart easily because the prices they fetch will make your banker shut down all your banks accounts, cut your credit cards and call the F.B.I. immediately!

I don't k now about you, but lately, just like the Monthy Python, I have been in the mood for something completely different. Yeah sure I could talk about the latest fine Bordeaux I got in or the must have domaine from Burgundy but don't you think it's time to experience a bit? And since vacation time is approaching how about picking something from Provence. Say Bandol? A meaty wine with a bad attitudewaiting to give you a swift kick in the …palate. Try that over the Rack of lamb of the Crawfish Provençale and tell me what you think. Don't abuse it though or you may find yourself at the ministry of silly walk

I like Louis Latour wines. Honest. But for this particular vintage, you know, the greatest France had in the century, the one to buy absolutely and all, well for this vintage I was saying, I was disappointed by their wines. Until I tasted their Corton Grancey (ok, I must confess that it is one of my favorites in all of Burgundy), and there it was...Finesse, elegance, splendor even. I had to buy it. When it comes to this type of wines, I lose IQ points by the dozens and all business sense. Enjoy