I received a lesson in French cuisine, from my friends at Fine Dining Restaurant Group, in Jackson Hole, Wyoming. These are their recipes, made and photographed in my kitchen, by yours truly.

“I got into hospitality because I always felt drawn to how dining can bring groups of people together. Sitting around a table together, breaking bread, sharing drinks and stories, breaks down barriers and sets the stage for intimate, authentic connection. That’s one of the things I’ve missed most about having our restaurants closed. I miss welcoming friends, family and members of our community into our restaurant homes to provide the venues for these connections.”

— Gavin Fine, Chef and Owner of Fine Dining Restaurant Group

Croque Madame with homemade béchamel sauce

Rendezvous Bistro is a cozy French-American bistro with a traditional, yet playful menu. The atmosphere is sophisticated, but relaxed. It’s welcoming. The tables are covered in white paper, with crayons in a cup, inviting whatever artistic whim you may feel. The walls are dressed in whimsical French artwork. Good vibes circulate the room, with laughter and chatter bouncing off the walls, like the perfect evening soundtrack. Every experience I’ve had at Rendezvous Bistro has been equally unique, authentic, and inspired. To sum it up, the food is amazing. It feels like home. And I miss it.

Profiteroles with chocolate drizzle and locally crafted Cream + Sugar Ice Cream

I’m one of those people who researches restaurant menus before I visit a new city. I want the ultimate experience the town has to offer; an experience that shines a light on those who live there. I want to know what’s made locally, what the community is excited about, and what they’re known for. You can tell a lot about a city by its restaurants. And Jackson Hole is a culinary wonderland.

To the heartbreak of locals and travelers alike, the unparalleled experience of dining out in Jackson Hole has been put on hold. As we stay home, keeping the health of our community safe, we now truly understand what a luxury and gift dining out is. Many of us are hunkered down inside, searching for recipes, trying to decide how to handle celebrations, date nights, and simply how to satisfy our cravings for the delicious food we’ve grown accustomed to.

Well, I have good news. With a little help from my friends at Fine Dining Restaurant Group, we can still warm our hearts with delicious food at home. And there’s no better soul food than from Jackson’s local favorite, Rendezvous Bistro. They were kind enough to share their recipes with me, for a savory and sweet, decadent, any time of day meal. Cocktail included. Because, well, these days it’s 5:00 everywhere.

Lambrusco 75

Traditional Croque Madame

Profiteroles with locally crafted Cream + Sugar Artisan Ice Cream

“The croque madame and profiteroles are two of our most popular menu items at our first restaurant, Rendezvous Bistro. We may not be able to welcome everyone in to enjoy these dishes with us in person, but we encourage everyone to try their hand at home, think of the memories they’ve shared with us and know we’ll all be together soon.”

— Gavin Fine, Chef and Owner of Fine Dining Restaurant Group

Now, I’m a foodie and a baker, not a chef. So I assure you, if I can make these dishes so can you. And I truly hope you do. The ingredients are found easily in grocery stores and the preparation, while it looks intimidating, is simple. I loved making these dishes, and getting a lesson in the ways of French cuisine. It was one of the most delicious meals I’ve ever shared with my family.

Lambrusco 75

a twist of a French 75

1 part Great Grey Gin
2 parts Frico Lambrusco (available in a single serving can)
2 parts Steigl Radler

Build cocktail in a chilled champagne class. Garnish with fresh berries or a twist of grapefruit.

Ingredients can be picked up locally from Bin 22, or ordered online here.

Recipe by Neil Loomis, the Wine and Beverage Director for Fine Dining Restaurant Group.

Rendezvous Bistro’s Croque Madame

serves 4

4 slices sourdough, sliced 1/2” thick
4 slices cured ham, sliced 1/4” inch
I block of gruyere cheese, thinly sliced
1 cup bechamel sauce
Dijon mustard
butter for frying
4 eggs

To make the Bechamel:

1/2 stick butter
1/4 cup flour
1/2 cups whole milk
1 1/2 tbsp grated Parmesan

Melt butter in saucepan and add flour over low heat and stir for 5 minutes. Do not let the sauce brown.
Add milk and stir for 3-5 minutes or until very thick. Stir in the grated cheese.
Take off heat and continue to stir until the cheese is melted. Cool in fridge.

To make the Croque:

Preheat your oven to 400°F.
Assemble by putting bread on cutting board and spread a little Dijon on each slice.
Place ham, then the sliced gruyere on top. Spread a fairly thin layer of Bechamel over that.
Melt 4 Tablespoons butter in a large, non-stick sauté pan. Place open face sandwiches in pan over medium heat for 2-3 minutes until beginning to get a nice golden brown on the bottom.
Place the pan in 400°F oven for 3-4 minutes.
Fry the eggs separately, place a fried egg on top of each sandwich and serve.

Rendezvous Bistro’s Profiteroles with locally crafted Cream + Sugar Artisan Ice Cream

serves 6-8

1/2 cup whole milk
1/2 cup water
1 cup unsalted butter
1 cup all purpose flour
1 tbsp sugar
1/4 tsp kosher or sea salt
4 large eggs, at room temperature
Cream + Sugar Vanilla Ice Cream
Chocolate sauce
Crushed pistachios or hazelnuts (optional)

Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Put milk, water, and butter in a medium pot and bring to a boil over medium-high heat.
Add flour, sugar, and salt. Stir with a wooden spoon until dough forms (still over the heat). Continue to cook over the heat and constantly stir to release the liquid out of the dough. There will be a film that develops around the pot (you want that).
Reduce the temperature to medium-low and cook down for about 5 minutes until it starts to smell a little nutty.
Put dough into a bowl. Slowly, mix in egg (one at a time) while the dough is still a little hot. Check the consistency of the dough by removing the spoon and checking for a soft peak. If you need it a little softer, add another egg.
Put dough into piping bag with star or round tip and pipe into 1 inch circles with about an inch in between. Bake at 425° for 15-20 minutes. The dough will puff up. Allow to cool slightly on a wire rack.
Carefully slice each pastry in half.
Serve with a scoop of Cream + Sugar vanilla ice cream and a drizzle of chocolate sauce and crushed nuts (for a traditional presentation), or a scoop of Cream + Sugar huckleberry ice cream with a sprinkling of toasted coconut for a vibrant, spring flavor profile.