Mosaic Cuisine & Cafe

Rockville, United States

4

20 reviews

Accepts Credit Cards

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Good For
Brunch
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
Beer & Wine Only
Outdoor Seating
No
Wi-Fi
No
Has TV
No
Waiter Service
Yes
Caters
Yes

Description

Specialties

Mosaic Cuisine & Café, the Rockville restaurant that elevates waffles to an art form.

Based on French cuisine with many accents from around the world, Mosaic serves a unique menu in a café-​style atmosphere. Throughout the menu, look for various cuisines from around the world, such as waffle French toast from Belgium, tomato and pesto soup from Palermo, Italy, artichoke and spinach dip from the USA, boeuf Bourguignon under waffle from Dijon or a chocolate financier direct from heaven.

Have you ever had a waffle sandwich?

History

Established in 2001.

Have you ever had a waffle sandwich?

Meet the Business Owner

Thierry J.

Business Owner

Chef Thierry J. was born and raised in a rural area of Southern Burgundy France. At a very young age I was interested in sharing the family kitchen with my mom.

By the age of 8, I was preparing the weekly dessert, making yogurt cake and chocolate mousse. By 12, I was pretty much taking over the entire Sunday meal, adding, pot au feu, duck with cherries, waffles, crudités etc.

I went to a cooking school for 2 years and I had the privilege to work and study under Chef Paul Bocuse (the most well-​known Chef at the time) and a 75 years old lady (Tante Yvonne) who taught me more about food than anyone else in my career.

I worked for very small gourmet restaurants and fairly large companies and I was the Executive Chef for Ridgewells Caterers and the Corporate Chef for La Madeleine bakery until the mid Nineties.

Since then, I opened 2 successful businesses, 1 in Dupont Circle 12 years ago and Mosaic Cuisine and Café in 2002.

I am currently working on a new urban food concept.