Mademoiselle Colette plans expansion, hires new chef | Peninsula Foodist | Elena Kadvany | Palo Alto Online |

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About this blog: I am a perpetually hungry twenty-something journalist, born and raised in Menlo Park and currently working at the Palo Alto Weekly as education and youth staff writer. I graduated from USC with a major in Spanish and a minor in jo...  (More)

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Mademoiselle Colette plans expansion, hires new chef

Uploaded: Aug 17, 2018
Mademoiselle Colette has announced two big changes for the local French patisserie: a new chef and a third location.

Mademoiselle Colette, with locations in Menlo Park and Palo Alto, has a new executive chef in Nicolas Agraz. Agraz cut his teeth with French pastry chef Pierre Hermé, Christophe Michalak and Christophe Vasseur of famed Paris bakery Du Pain et Des Idées. He'll replace former pastry chef Orphée Fouano, who left in June.

"Leveraging his passion for amazing pastries and fine Parisian gastronomy," Argaz will be developing new menu items for Mademoiselle Colette, an announcement states.


Mademoiselle Colette's new chef, Nicolas Agraz. Photo courtesy Mademoiselle Colette.

Agraz will also help owner Debora Ferrand open her third location in Redwood City. Ferrand did not disclose where Mademoiselle Colette No. 3 will be as she's still "negotiating the last details of the lease."


Mademoiselle Colette's pain au chocolat. Photo by Veronica Weber/Palo Alto Weekly.

Ferrand, who was raised in France and attended Alain Ducasse's cooking school in Paris, opened the first bakery in downtown Menlo Park in 2015. She expanded to downtown Palo Alto two years later.

Mademoiselle Colette serves pastries as well as brunch, lunch and wine.

Comments

 +   3 people like this
Posted by TomS, a resident of Atherton: West Atherton,
on Aug 17, 2018 at 10:30 am

My guess is they're taking over the old Pamplemousse location in Downtown RWC.


 +  Like this comment
Posted by MP, a resident of Old Palo Alto,
on Aug 24, 2018 at 12:00 pm

The Palo Alto location we visited. Coffee is very good, the pastry is not so much



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