Restaurant Info

Oeuf Boeuf et Bacon

131 S Garner Street, State College

Open for breakfast & lunch Thursday-Monday, plus dinner on Sunday

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Braised Leek and Asparagus with Goat Cheese Vinaigrette, Shrimp Français, and Chocolate Bread Pudding with Caramel ($24)

Three-course prix fixe menu

In dreaming up her dishes for Happy Valley Restaurant week, Chef Gillian Clark asked herself, “What’s the Frenchest thing I can do?” She wanted to create something she had never done before — to keep it original and seasonal and very, very French.

For the Shrimp Français, Clark lightly batters and pan fries the shrimp and serves them alongside pan turned vegetables. She finishes the dish with a meuniere, a classic French sauce made by deglazing the pan with lemon juice, chicken stock and a toss of parsley. 

For the salad, Clark fancies up leeks and asparagus with a goat cheese and shallot vinaigrette,  adding a sprinkling of shaved roasted beets for a dash of color. Clark says, “You can’t get more French than white asparagus.” And she lovingly refers to the leek as the National Onion of France.

Clark and co-owner Robin Smith reminisce about partaking in Restaurant Week in other cities, like Washington DC and New York, and how they saw it as an opportunity to try fix priced multi-course meals at a reasonable cost. They laugh at how they were often disappointed by the tiny, underwhelming desserts. Their chocolate bread pudding with caramel sauce is a big finale to their meal — and it’s made with croissants!

Ouef Bouef et Bacon has started making their own wine on location — they have a strawberry wine and a peach wine aging now. Sangria, beer and wine is now available to enjoy with your meal as well as a frozé: an icy rosé slushy.

Since opening in 2022, Oeuf Boeuf et Bacon — also called “the French diner” by those of us still working on our French accents — has been carving out a much-needed niche in the downtown State College dining scene.

“We knew it was a diner and we couldn’t stray too far from that,” said co-owner Robin Smith. But adding Chef Gillian Clark’s classic French training resulted in the approachable and highly craveable yet definitively French breakfast and lunch menu. “It’s a little tongue in cheek,” said Robin. “It’s something different.”

Eaters can experience more classic French fare during the diner’s Sunday dinners — each week features a different three-course meal with seasonal dishes. Guests are welcome to BYOB (French wine not required but suggested!). Follow on Instagram for the latest menu offerings.

Previous Year’s Dishes

Three course prix fixe: Shot of Vichyssoise, Flounder en Papillote, and Croiffle & Caramel

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