Dining
BY JOVANNA AGUILAR
The raspberry sou e ($13) is part of Rise Soue’s sweet soue menu options.
The chocolate sou e ($13) is part of Rise Soue’s sweet soue menu options.
Rise Soue oers marshmallow soup ($12) , a roasted tomato and carrot bisque topped with small individual goat cheese soue pus and homemade pesto. (Photos courtesy Rise Soue)
Rise Soue brings French cuisine to The Woodlands
CEO Chris Florczak brought Rise Sou e to The Woodlands last June to oer consumers an opportunity to experience a French cuisine staple with the restaurant’s variety of sou es. “From the moment you open the 200-year-old door, you’ll step out of The Woodlands and into France, and you’re transported to a dining expe- rience where life is going to slow down,” Florczak said. “You’re going to be served as if you’re a guest
it also nourishes your soul, if you will,” Florczak said. “There’s a warm, comforting kind of feeling the sou e provides.” Other sou e options include the creamed spinach, smoked salmon and tru e-infused mushroom sou es. Sweet sou e options include raspberry, chocolate, Grand Marnier, bread pudding, praline pecan and apricot. Florczak said a must-try item at the restaurant is the marshmallow soup—a roasted tomato and carrot bisque topped with small individual goat cheese sou e pus and homemade pesto. In a nutshell Some unique features Rise Sou e oers include its “thought for the day” cards and iron frogs found at the restaurant. The “thought for the day” cards contain inspirational quotes and are given to every guest who visits the restaurant. Rise Sou e incorporates frogs, a French symbol, by hiding iron frogs in the restaurant for kids to nd and return during their next visit in exchange for a complimentary sweet sou e. Other than French cuisine, Rise Sou e oers a French-style restaurant decorated with antiques that are sold in its front shop. Items sold at the restaurant include its antique silverware, torchon towels or French kitchen towels, and essential oil and lavender hand soap developed by Rise Sou e.
Rise Soue carries seasonal soue options, such as the cranberry soue, which was available in November.
in the house.” The backstory
Rise Sou e was inspired by founders Hadda Dowd and Cherif Brahmi, who had the idea to bring their French roots to Dallas in 2008. From there, the French-inspired restaurant expanded to Fort Worth, The Woodlands and Plano. Florczak said his extensive background in culinary and restaurant management led him to want to partake in Rise Sou e’s mission and to bring French cuisine to The Woodlands. “It was an opportunity to go be a part of some- thing totally dierent, very unique, experiential,” Florczak said. What’s on the menu? Rise Sou e oers a variety of savory and sweet sou e options, including the jambon and gruyere savory sou e made with high-quality ham and gruyere cheese. “It just nourishes not only your stomach, but
Rise Soue oers French cuisine in its French-style restaurant.
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26435 Kuykendahl Road, Ste.100, Tomball www.risesoue.com
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