Andre's egg souffle sandwich

The egg soufflé sandwich features a melted piece of Gruyère cheese with crispy edges tucked inside a traditional Swiss Sunday favorite, Zopf rolls or bread, topped with your choice of bacon, sausage or spinach & onion.

With a new executive chef in Drue Kennedy and an exciting new breakfast menu, the flagship location of family-owned André’s Confiserie Suisse on Main Street in Kansas City is clearly in good culinary hands.

Kennedy brings nearly 20 years of experience to his new role leading the culinary program at André’s tearoom and café. He comes to André’s from Caffetteria, a locally owned, fast-casual concept in Prairie Village, Kansas, where he worked as culinary director. Before that, Kennedy was executive chef at the InterContinental Hotel’s French-American style restaurant, American Slang Modern Brasserie.

Since his appointment in early August, Kennedy has created a new, European-inspired breakfast menu for André’s featuring elegant Swiss dishes that are worth getting up early to get. Now available at the Main Street location, the menu features a handful of delicious housemade pastry items, as well as egg dishes including classic bacon and eggs, quiche and an omelette.

Fan favorites on the new menu include the brisket and cheese strata, a savory custard made with fresh bread, smoked brisket and Gruyère cheese, served with a mixed green salad and the pain au noisette, toasted French bread with housemade hazelnut spread.

But the real standout is a Swiss version of a classic American favorite, the breakfast sandwich. The egg soufflé sandwich features a melted piece of Gruyère cheese with crispy edges tucked inside a traditional Swiss Sunday favorite, Zopf rolls, or bread and topped with your choice of bacon, sausage or spinach and onion. The bread is soft and stretchy, made with plenty of eggs and milk, and stuffed with melted cheese and crispy bacon – a delicious morning treat. It's lightened up by a green salad served on the side. 

The new breakfast menu also highlights seasonal, locally-sourced ingredients from partners including Burgers' Smokehouse, Paradise Locker Meats and Beach Farms.

Kennedy replaces former executive chef Thomas Nepstad, who trained under founder Elsbeth Bollier and led kitchen operations for 27 years. After he retired, third-generation owner and president René Bollier said he knew they had big shoes to fill. “Our family initially met Drue at American Slang where we were not only impressed with his creativity and execution, but by his personality – our friendship really started to grow from there,” Bollier says.

In 2014, André’s debuted a café and wine bar, which offered a limited menu served separately from the main dining area. “We’ve wanted to unify the two dining areas into one cohesive menu for years, and Drue brings an exciting opportunity to finally make this happen,” Bollier said.

André’s Confiserie Suisse flagship location on Main Street is open for dine-in, patio or carryout dining. Breakfast is served from 7 to 10:30am. 

André’s Confiserie Suisse, 5018 Main St., Kansas City, Missouri, 816.561.3440, andreschocolates.com