Egg souffle sandwiches, brisket & cheese strata: Chef’s new breakfast in South Plaza

The new executive chef at Andre’s Confiserie Suisse is launching a new breakfast menu — European-inspired with some seasonal, local ingredients.

Drue Kennedy has spent nearly two decades in the restaurant industry, including stints at Caffetteria Modern Cafe & Marketplace in Prairie Village, American Slang Modern Brasserie in the InterContinental Kansas City at the Plaza hotel, and The Eldridge Hotel in Lawrence.

He replaces Thomas Nepstad, who recently retired after leading Andre’s kitchen for 27 years.

The new breakfast items are available at the 5018 Main St. location, just south of the Country Club Plaza.

They include toasted French bread with house-made hazelnut spread, quiche, an egg souffle sandwich (Gruyere on Zopf topped with a choice of bacon, sausage, or spinach and onion, and served with a salad), brisket and cheese strata, smoked salmon, and house-made granola and yogurt.

Breakfast is served from 7 to 10:30 a.m. Monday through Saturday.

Kennedy also plans to introduce new lunch and dinner menu items, and later some wine dinners.

This story was originally published September 9, 2020 at 11:18 AM.