Pictured: Cheesy and delicious French onion soup at Claudie's Restaurant. Photo Credit: Sarah Emily Miano.

In southern France, Claude and Aurielle Sagne spent 20 years catering from a converted Citroen U23 truck. Last year, they parked the mobile kitchen and opened Claudie’s, bringing their nostalgic French cooking to Sarasota. But translating recipes for American palates required more than an Atlantic crossing.

“Tastes here are very different,” says Aurielle, general manager, “so we had to adjust.” First obstacle: Eggs. “Over-medium, over-easy,” she says, “we don’t do all that in France. It’s sunny side up, scrambled or omelettes.” Timing changed, too. Back home, dinner parties last from 6 p.m. apéritifs to midnight dessert. “Here, you eat for two hours maximum. But it’s ok!”

The result is what Aurielle calls “a French-style restaurant with American influence.” She smiles: “And French service.” Up first: French onion soup, a burnished broth with jammy onions, soaked bread and oozy provolone and Swiss. Croque Monsieur comes on house-made pain de compagne, sliced thin. “We wanted to do something very different because everyone does croque monsieur.” Instead of soft sandwich bread, they wield “a French touch, with crispy bread.” Layers of silky bechamel, smoked country ham and cheese create a golden bite.

Owner-chef Claude’s beef bourguignon cooks a “long, long, long time” in a Malbec braise; the meat, fork-tender, is flanked by herbed potatoes and garlicky mushrooms. Everything relies on fresh produce, including the petite quiches. Pastries are made in-house, except croissants from Rendezvous Bakery, long-time friends and suppliers from France. Pillowy beignets arrive sugar-dusted. The apple tart is irresistible, rustic, buttery goodness.

For American influence, the Royal Burger draws a loyal following, stacked on a kaiser roll with a secret sauce. “We don’t want people to imagine that we only serve escargots,” Aurielle says (and they don’t, in fact). “I can serve a delicious hamburger because in France we eat hamburgers, too.”

Claude and Aurielle have worked side by side since culinary school and their firstborn was 12 days old. Their workday begins at 5:30 a.m., before breakfast regulars arrive for waffles, pancakes or those ubiquitous eggs. One Saturday a month, Claudie’s offers a five-course set menu with wine pairings (think savory tart with Cotes de Provence). The vintage truck sits off-site, but catering still drives them—private and corporate events, onsite or offsite.

As for crepes: February just may bring that tradition to the table for le Chandeleur, France’s midwinter holiday. “Maybe… Why not?” says Aurielle.

Claudie’s, Mon-Thurs, 8am-3pm, Fri-Sat 8am-8pm (3-5pm early-bird), Sun 8am-2:30pm, 17 S. Beneva Rd., Sarasota.

Pictured: Cheesy and delicious French onion soup at Claudie's Restaurant. Photo Credit: Sarah Emily Miano.