Q My husband and I have been going to Rendez-Vous for breakfast for years. I love the omelets and the fresh baked goods are to die for. My husband always orders the blueberry pancakes. I’d like to try and make them for him at home. Will the chef share his delicious recipe? Thank you. — Patty Maloney, Oakland Park

A. This cozy breakfast, lunch and dinner spot has been an Oakland Park staple since 2005. Owner and chef Pascal Zeimet of Rendez-Vous French Bakery & Bistro (1576 E. Oakland Park Blvd., Oakland Park, 954-563-2228, has carved out a culinary niche serving French breakfast pastries, breads, desserts and savory fare coupled with friendly, attentive service. Whether it’s warm from the oven pain au chocolat, just glazed summer fruit tarts, simmering boeuf bourguignon or seafood crepes fresh off the griddle, this unassuming, quaint café isthe real deal.

Zeimet, who hails from the northeastern Lorraine region of France, developed a passion for pastry at a young age. Inspired by his mother’s home cooking, he started a bakery apprenticeship at 16 and by 21 opened his own bakery. In search of a career challenge, Zeimet relocated to Dallas in 1992 where he successfully managed and expanded La Madeleine Bakery and Café to 21 locations in Texas and Washington, D.C. Lured by the sun and sand, Zeimet settled in Aventura in 2003 and launched Rendez-Vous before expanding to his current, larger Oakland Park location in 2005.

Rendez-Vous offers guests authentic French cuisine with Pascal adding modern twists to his hometown favorites. Choose from traditional dinners such as steamed mussels in white wine, roast duck a l’orange, blanquette de veau, trout almondine and chicken marsala alongside the chef’s nightly specials. Enjoy live entertainment Friday and Saturday nights with classic French ballads and piano and accordion accompaniments.

Pascal’s menus are dotted with American fare and flavors, such as today’s featured blueberry pancakes. On the breakfast menu, one blueberry and one chocolate chip pancake are served with mixed berries, whipped cream and choice of maple syrup or homemade chocolate hazelnut spread. Guests can also choose one flavor, although the blueberry-chocolate combo has proven to be a hit.

When asked about the popularity of his American recipe, Zeimet said, “The batter is richer, with more eggs and butter than most. And maybe a little sweeter.” Spoken like a true French pastry chef.