L'Experience Paris - Mercer Island Menu

The ultimate French croissant.

Homemade chocolate - contains nuts

Almond croissant.

Kouign-amann (pronounced [ˌkwiɲ aˈmãn) is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays with viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter expands the dough, resulting in its layered structure similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860. The name comes from the Breton language words for cake (kouign) and butter (amann).

Le Croque Mister: Pain De mie, bechamel sauce, jambon De Paris, creamy cheese, Comte aged 18 months.

Contains nuts. Contains nuts. Homemade chocolate and organic banana with almonds.

The flagship Croissant from L'Expérience Paris, filled with Nocciolata organic cocoa and hazelnut spread, sprinkled with hazelnuts.

Jambon De Paris - Comté Mont Jura.

A blend of rich espresso topped with a smooth layer of milk foam.

Creamy espresso blended with steamed milk.

A balanced mix of rich espresso and frothy milk foam.

Strong espresso mixed with hot water.

A blend of rich espresso and steamed milk.

Iconic Valrhona hot chocolate.

Spiced tea blended with steamed milk and aromatic herbs from Jaipur Avenue.

The flagship Croissant from L'Expérience Paris, filled with Nocciolata organic cocoa and hazelnut spread, sprinkled with hazelnuts.

Homemade chocolate - contains nuts

Almond croissant.

Contains nuts. Contains nuts. Homemade chocolate and organic banana with almonds.

Kouign-amann (pronounced [ˌkwiɲ aˈmãn) is a sweet Breton cake, made with laminated dough. It is a round multi-layered cake, originally made with bread dough (nowadays with viennoiserie dough), containing layers of butter and incorporated sugar, similar in fashion to puff pastry, albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the recipe's butter expands the dough, resulting in its layered structure similar to a muffin-shaped, caramelized croissant. A specialty of the town of Douarnenez in Finistère, Brittany, where it originated around 1860. The name comes from the Breton language words for cake (kouign) and butter (amann).

Jambon De Paris - Comté Mont Jura.

Chef's selection of 7 viennoiseries from L'Experience Paris.

Start the Year with a Treat! Kick off January with our delicious, guilt-free size croissants! Perfect for satisfying your cravings without breaking your resolutions. And if you’re feeling extra hungry, it’s the perfect opportunity to sample our other tasty treats. Come indulge with us all month long!

Start the Year with a Treat! Kick off January with our delicious, guilt-free size croissants! Perfect for satisfying your cravings without breaking your resolutions. And if you’re feeling extra hungry, it’s the perfect opportunity to sample our other tasty treats. Come indulge with us all month long!

English muffin, 2 poached eggs, organic green salad, balsamic dressing, pommes dauphine and hollandaise sauce, choice of jambon de bayonne, emmental, salmon & avocado, creamy spinach, or tomato confit and basil butter.

Le Croque Mister: Pain De mie, bechamel sauce, jambon De Paris, creamy cheese, Comte aged 18 months.

Le Lyonnais Baguette: A culinary voyage to the heart of Lyon, where tradition and flavor intertwine. Let’s savor each layer: Baguette au Levain: Our canvas—a rustic baguette, its crust whispering of French countryside mornings. Imagine dew-kissed wheat fields and the hum of village life. Salted Butter: Creamy and slightly briny, like a breeze from the Rhône River. Our French butter adds richness and a touch of nostalgia. It’s the soul of this sandwich, connecting Lyon’s past to the present. Rosette: A celebration of charcuterie. Rosette, with its marbled texture, is like a vintage postcard from a Lyonnais bouchon. Close your eyes, and you’re in a cozy eatery, surrounded by laughter and clinking glasses. French Cornichon: Petite pickles, tangy and crisp. They’re the exclamation point in this flavor symphony. Picture cobblestone streets, where locals share secrets over a glass of Beaujolais. Le Lyonnais Baguette—a taste of terroir, a nod to silk weavers and silk traders. As you bite into it, imagine traboules, hidden courtyards, and the warmth of Lyon’s embrace. Bon appétit! 🥖

Toasted sourdough bread with salted butter, braised beef, pickled onion, baby carrots, cabbage, poached egg.

Toasted sourdough, ricotta, olive oil, microgreen, dry raspberry, honey.

Eggs, bell pepper, spinach.

Eggs, ham, Swiss cheese, side salad.

Marinated chicken, orange, red bell pepper, french vinaigrette, shallot

Fresh Green Salad: A Crisp, Refreshing Side Dish

The Petite Blueberry Vanilla Tart: An enchanting symphony of flavors and textures, our beloved Blueberry Vanilla Tart celebrates the essence of the fruit. Pâte sucrée, vanilla cream, organic blueberry

The Petite Hazelnut Tonka Banana Tart from L'Experience Paris is a delightful and intricate dessert. - Pâte sucrée: This is a sweet pastry crust that serves as the base of the tart, providing a crisp and buttery foundation. - Manjari and Gianduja ganache: A luxurious filling made from Manjari chocolate, which has fruity and slightly acidic notes, combined with Gianduja, a smooth blend of chocolate and hazelnut paste. - Fresh banana: Slices of fresh banana add a natural sweetness and a soft, creamy texture to the tart. - Ganache montée Tonka: A whipped ganache infused with Tonka bean, which imparts a unique flavor reminiscent of vanilla, almond, and a hint of spice. This combination of flavors and textures creates a sophisticated and indulgent dessert experience.

The Petit Choco-Nut by L’Experience Paris is a delightful fusion of rich chocolate and nutty flavors. This exquisite pastry features a crisp, buttery pâte sucrée base, filled with a luscious chocolate ganache made with Valrhona chocolate. The ganache is complemented by a layer of smooth hazelnut praline, adding a delightful crunch and depth of flavor. Topped with a sprinkle of pecan and a touch of gold leaf for an elegant finish, the Mini Choco-Nut is a perfect blend of indulgence and sophistication, making it a must-try for any dessert lover. Valrhona chocolate mousse, cacao biscuit, pecan croustillant, gianduja glaze

La Pavlova Tropicale: A tropical treat to remind you of sunny days during the Seattle winter. This dessert features a delicate French meringue base with a crisp exterior and a soft, cloud-like interior. White chocolate drizzles add a touch of sweetness. Topped with velvety Chantilly cream, it offers a delightful contrast. The highlight is the compotée and fresh fruits—a mix of pineapple and mango, bringing a burst of tropical flavors. Enjoy a bite and let this sun-drenched patisserie brighten your day.

Delicate choux pastry filled with rich, smooth coffee cream, topped with a dusting of powdered sugar.

Crispy golden crust with a soft, airy interior.