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. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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