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Babette’s Café in Atlanta offers rustic French, Italian and Spanish provincial food.

Marla Adams, Chef/Owner brings to her restaurant almost a forty-year love affair with food, cooking, and the studying of a dish’s history and evolution. Her goal is to create food that every guest will find delicious and satisfying to both the palate and the appetite…with natural flavors and presentations that don’t overshadow the meal itself.

Marla changes the menu not just with the seasons on the calendar, but with the different growing, harvesting and fishing seasons. Fresh English peas last just two or three months. Georgia and East Coast blueberries really start in the middle of June. Sometimes they ripen a little earlier, sometimes a little later. When they are ready, they go on our menu for our guests to enjoy. There is a baby turnip season and a fava bean season and though she can get many things year-round these days, Marla only adds what would normally be coming out of the ground to her menu. She loves to use Chanterelles in the late fall and early winter. Sometimes they are plentiful and full of flavor, but some years they are scarce, small, and without any flavor. If there is a storm off the East Coast, the availability of our fish may waver. We support real live people out there on the boats. We buy what they have.

In the summer months, Babette’s Café offers a fragrant Paella with Wild Caught Shrimp, Clams, Mussels and a local Chorizo, baked with Saffron Calasparra Rice. The Calasparra rice is a variety that is grown in its namesake region of Spain. Its qualities of flavor and ability to absorb more liquid make it perfect for Paella. Crab Cakes with Grilled Asparagus and Sauce Remoulade join the summer menu alongside Alaskan Halibut with Mustard Vinaigrette. The crabmeat is sweet, the halibut season in Alaska is from mid-March to the end of August. Tarts are a special favorite of Chef Marla and we have a Lemon Tart with Cream and Coconut in the spring and a Deep – Dish Blueberry Tart, which is a quintessential summer dessert. In the winter, Marla makes a Cassoulet, rich with Lamb, White beans, and Lamb Stock, a dish that is very typical in Southern France, but hard to find in America. Because the fresh summer fruits subside, Marla brings back her Dried Cherry and Almond Crust each fall and winter.

Fan favorites, Filet Mignon with Gorgonzola Sauce, Veal Picatta with French Milk Fed Veal are on the menu year-round.

Chef Marla makes sure every detail is considered…from ingredients and recipes to service and atmosphere, this Atlanta award winning restaurant is sure to become a favorite.