Start your day on a high note with this classic European breakfast dish, featuring a buttery croissant stuffed with Turkey bacon and provolone cheese. Enjoy it with greens and a light lemon vinaigrette.
Really tasty croissant with smoked turkey & provolone. I usually microwave mine for 20 seconds to warm it up & melt the cheese. I cut the tomatoes into 8ths & mixed the greens with the dressing.
Regan · 08/22/26
Very good by salad greens was wilted
Effie · 08/22/26
Megan · 08/21/26
Becky · 08/21/26
No. Not good. Got this meal yesterday arugula was put under the sandwich was wilted. Bacon had so little flavor. 4 slices of cheese made the croissant soggy w/oil.
Sherri · 08/21/26
Yummy
Amy · 08/21/26
Cynthia · 08/21/26
karyn · 08/20/26
Eileen · 08/20/26
It tasted alright. But if I really wanted a sandwich I will remember to order from TK Bakery down the street. For $16 I can get the Sexy Italian that will make 2 servings for me. Nice try ¯\_(ツ)_/¯
Roberta · 08/20/26
Caspian · 08/20/26
Gillian · 08/20/26
the sandwich is pretty good but the salad was a wilted joke and look nothing like the picture at all
Michael · 08/20/26
Tom · 08/19/26
greens were dead and croissant inedible
Barbara · 08/19/26
Just not my taste.
Karina · 08/19/26
David · 08/19/26
It’s just turkey bacon. No turkey, just turkey bacon 2 slices on this sandwich and cheese. I thought I was getting turkey and bacon and I’m sure a lot of others think the same. Besides that tasteless
Brian · 08/19/26
The instructions said to warm in microwave for 2-3 minutes. Wrong! I did it for 2 and 1/2 minutes and it was WAY too much. The cheese all melted and the croissant hardened lile a rock!
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.