By CLAIRE PEREZ (, September 15, 2016

Q. My partner and I love your column. However, we have moved to Punta Gorda on the west coast. Although we love it here, we are missing the plethora of restaurants and the Sun Sentinel. One of our favorite restaurants is Rendez-Vous Bakery and Bistro. I would love to surprise my partner with Rendez-Vous’ fabulous Eggs Forestiere, a breakfast of two poached eggs in a mushroom sauce. I hope they will share this recipe. Thank you for your help and keep up the great column. — Suzanne Currie, Punta Gorda

A. Thanks Suzanne, I have double good news. You can stay in touch with us, and chef and owner Pascal Zeimet of Rendez-Vous French Bakery and Bistro (1576 E. Oakland Park Blvd, Oakland Park, 954-563-2228, was happy to share his Eggs Forestiere recipe. Chef Zeimet knows a thing or two about eggs. He was born in Marville, in the Lorraine region of northeastern France, noted for its culinary contribution, quiche Lorraine. He’s also quite an accomplished pastry chef, dazzling his customers with tempting display cases of exquisite classic French pastries. Chef Zeimet began baking at 16 years old. Eventually, his career took him stateside where he became responsible for the La Madeleine Bakery and Café chain with 21 locations in Texas and Washington, D.C. Although the Eggs Forestiere is on Rendez-vous’ breakfast menu, I’m filing this one under great vegetarian dinners. A nice change from the usual go-to omelet supper.