We came to Sonora from Paris seven years ago after buying a bed and breakfast in Sonora, Barretta Gardens Inn, on line. 

 

 We bought Bon Appétit in October of 2004 and sold the B&B in April of 2005 so that we could concentrate on the café.  Bruno,  born in Paris, always wanted to live in the U.S.  Sally, a Californian by birth, agreed after 10 years of living in France to return to the U.S. but only to California.

 

 

 

 

 

 

 

Our slow cooked ham comes from Verona, Italy and we use only  prosciutto di Parma which has a slightly nutty flavor consistent with the  Parmigiano Reggiano whey that is required to be in the pigs' diet.

 

Our chocolates are French, as well as the cornichons (French pickles) and nicoise olives that we serve.  We use French Brie and French Goat Cheese. 

 

We look for the freshest vegetables and fruits, organic when possible, and buy many of these at the Farmer’s Market in Sonora from May until October.

OWNERS OF BON APPETIT

BRUNO AND SALLY TRIAL

wish you bienvenue and bon appétit

We brought our love of good food and  Parisian bistros with us to Sonora and we hope you will find our Parisian style bakery café bistro très charmant. 

 

The French love their food, but they also value health and the quality of life.  Croissant and coffee in the morning , a glass of wine with friends in the afternoon or evening are rituals with the French.

 

All of our bakery  pastries are baked fresh each day.  We donate our leftover pastries to Interfaith Community Social Services.

 

Our lunches and dinners are typically bistro style, which has been described as taking basic fresh ingredients and turning them into comfort food.  Our wines are primarily French, lower in alcohol than many California wines and, in our opinion, more satisfying in terms of taste.

One of our lunch choices are tartines (pronounced “tarteen”..  Originally, “tartine” meant a slice of bread, toasted or not, with something spread on it such as butter or jam. 

But it now has become a typical lunch fare in Parisian bistros as a delicious main dish.  The classic accompaniment of the tartine is a green salad, dressed with a Dijon vinaigrette (and, in our case, the salad dressing is from Bruno’s mother, Odette.)

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We hired Schuyler Schoell to be our Chef for our newest addition, dinners four nights a week.  He brings extensive experience in all types of cuisine.  For ten years he ran the Josephine Room at the Gunn House which was one of our favorite restaurants in Sonora and which we recommended to all of our guest at our bed and breakfast.   Our dinner menu can be described French Country and Mediterranean Cuisine. 

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OUR RAISON D’ETRE

(as the French say, or our reason for being)