Le Saint Honore—Maison de Viennoiserie Francaise
We don’t know of any ten-dollar breakfast or lunch in South Orange County superior to the mushroom-asparagus-leeks quiche at this recently opened French bakery, located adjacent to A Pizza Doho in The Row on Pacific Coast Highway. A perfect concoction of creamy, egg-filled vegetable delight fills a perfectly baked flaky crust in a portion easily shared by two. A healthy and very fresh mixed-greens salad with classic vinegarette and baguette slices with French butter accompanies the quiche, making a meal in a single plate. Florentine style spinach or ham and bacon quiche are two other quiche options.
If you’d prefer a sandwich, the traditional toasted Croque Monsieur with ham, gruyere and bechamel sauce, or the Croque Madame with fried egg added are on their menu. A roasted garlic-chicken Poulet Pesto plate comes with roasted veggies. A spin on a simpler American style two eggs breakfast comes with lump sausage, fried potatoes, and cucumber salad with hummus. French onion soup or soup du jour will complement all the above.
Or maybe you don’t care for these? How about a classic French omelet, French toast, French tartine, Yogurt Parfait with granola and fresh berries? Or a truffle, brie toasted baguette with truffle oil, dried fig and honey? Their coffee drinks are by Illy, based in Trieste, Italy, and now offered on every United Airlines flight worldwide.
But you say you don’t have time for a sit-down meal? After all, this is first and fore- most a French bakery and patisserie—and more than half their growing customer base is in-and-out in minutes with something freshly baked to eat in the car or to take home to share. Grab a loaf of sourdough, kalamata olive bread, a fig and walnut loaf, or a multigrain loaf baked fresh onsite daily. Or any of their outstanding pastries. Oh, the pastries! These are delicious, and far too many to mention here in detail, so just enjoy a visit to the bakery and see for yourself. Hours at Saint Honore are 6:00 a.m. to 6:00 p.m. daily. And their staff are all delightful!
—Gary Tinnes
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