One item from the new menu, highlighting the focus on quality ingredients is their revamped quiche. Made with creme fraiche and imported gruyere, this summer, a hearty wedge of Gourmandise’ new quiche comes with a cup of berries, a small green salad or a coup of soup for only $6.95. You’ll find three new quiche recipes: Spinach Leek with Feta – Red Pepper, Goat Cheese with Fresh Basil – Brie Bacon.
Gourmandise’ revised offerings also includes vegetarian and vegan dishes, the most unique of which is their new Vegetarian Chickpea Smash sandwich. The tangy, flavorful Chickpea Smash Salad is accompanied by juicy roasted red peppers and fresh avocado on any of their made-from-scratch sandwich breads. These are just a few of the new menu items this summer. You’ll have to come in for the rest of them.
And of course it’s impossible to leave Gourmandise without grabbing a dessert– the petite fruit tarts are perfect for warm summer days and come in a variety of flavors that are as beautiful as they are delicious: Raspberry-Mango, Strawberry-Kiwi, Raspberry-Pistachio and Chocolate-Dipped Strawberry. Gourmandise Bakery Mon-Sat for breakfast, lunch and dinner.
Sounds delicious right? That’s why we are doubly excited to give away $25 to spend at Gourmandise. Entry is simple – sandwiches have a special place in my heart, what with so many ways to trap tasty treats between bread. So, what sandwich makes your heart all a flutter? Leave your answer as a comment on this post to enter the competition. One entry per person please. We will randomly pick one lucky winner the weekend of July 9th.
250 South 300 East, Salt Lake City, UT 84111-2502
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.