I was seriously spoiled by going to Cafe Bonaparte twice within a few weeks of each other. Both times the meal left me craving more of the same, although a weekly jaunt into Georgetown is not quite in the cards. The other Saturday I needed a little luxury without stepping a foot outside of my home so I created my own French bistro to enjoy a delicious salad and (naturally) a Nutella crêpe. The salad couldn’t have been easier, with grilled chicken, dried cranberries, clementines, candied pecans, goat cheese, and balsamic vinaigrette on a bed of fresh spinach. A toasted baguette and San Pellegrino Aranciata sparkling orange beverage completed my meal, just like at Cafe Bonaparte. It was a lovely afternoon to indulge by myself with pink tulips and new reading material.

To make the chicken, coat skinless, boneless chicken breasts in olive oil, salt, pepper, and cumin and grill on a panini press to achieve that bistro-like crispy outside. To make the candied pecans, toss one cup of pecans with 1/2 tablespoon of brown sugar and 1/2 tablespoon of balsamic vinegar and bake for 10 minutes at 350°, stirring a few times throughout to avoid sticking. I used this recipe for the crêpes, which turned out nearly as good as Cafe Bonaparte (the raspberries were a delightful addition, too).