“
installed soft lighting with
bulbs hanging from the ceil-
ing in trendy, wood baskets.
And he brought his popu-
lar menu from his Las Vegas
location. Many of the recipes
date back to his parents’
Upfront, an extensive dis-
play of eye-popping pastries
serve as unabashed tempt-
resses to those who peer
inside. If anyone was missing
Jojo’s mini donuts or other
sweets, they’ll soon find a
new addiction in Rosallie’s
It’s so rewarding to do a job
that makes people happy.
—Owner Jonathan Pluvinet
restaurant. Sophisticated
French jazz ballads envelope
you as you take in the heav-
enly whiffs.
Coffee lovers will fall
head-over-heels for Rosallie’s
specialty espresso drinks, hot
chocolate, chai tea latte and
nutella s’mores.
The signature lattes es-
pecially showcase the cafe’s
uniqueness with flavors like
rose mocha, hazelnut praline
and flame-torched creme
brulee - all surprisingly not
too sweet.
Soon, the coffee beans will
be freshly ground on site in
an ornate, Turkish roaster
with a cast iron drum, which
helps the coffee roast evenly.
As for tea enthusiasts,
they’ll savor Rosallie’s high-
end black, green or herbal
varieties, served hot in a
French press or iced with
intriguing selections, such as
pomegranate mojito and kiwi
strawberry.
”
ooey-gooey fruit danish,
crusty, powdered-sugar cov-
ered croissants and decadent
tarts, colorful macaroons,
rich cannolis, chocolate cake
and truffles. Almonds are
freshly, tediously ground for
a customer favorite, chocolate
almond croissants.
The menu’s savory,
cheese-oozing dishes conjure
an equally mouth-watering
response, with bread made
daily on site using minimal
ingredients. Much of the
cheese, flour and butter come
from city of love itself.
Thoughtful combinations
marry an explosion of flavors,
such as creamy, soft brie,
sweet-and-savory onion jam
and tomato slices on a flaky
flatbread, called a tartine.
The quiche is a must-have,
with its buttery crust, fluffy-
yet-creamy filling and smoky
bacon. (Recipe on pg. 4.)
Generous portions promise
no one will go home hungry.
SEPTEMBER 2017
On a recent lunch date,
Winter Garden resident Dan
Thompson and Mia Huang,
from Metro West, raved over
their meals and drinks, the
decor, music and service.
“They’ll do well here,” said
Dan, a commercial realtor.
The versatile vibes at Rosal-
lie not only lend themselves
to dates, but also to solo visits
with your laptop, work meet-
ups or family outings.
WG resident Amy Macalin-
tal gushed over her experi-
ence at Rosallie during lunch
with her daughters, Ellie, 11,
and Sydney, 14.
“It’s very cute, very charm-
ing,” Amy said. “The ambi-
ence is great, and the food
is really good. There’s no
restaurant like this.”
Ask to say hello to Jona-
than when you visit. Chatting
with customers is his favorite
part of the job. Perhaps he’ll
tell you about his time as
the youngest member of the
French National Ski Team.
“It’s pretty amazing to
build relationships with
guests,” he said. “Some of
them become great friends.”
Better yet, apply for a job
there as a baker or barista.
Rosallie Le French Cafe
141 W. Plant St.
407.347.5507
Rosallie.com
Open 7-9 M-Th,
7-10 F-Sa, 7:30-6 Su.
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