Babette’s Café | This is Atlanta Cooking | PBA30

Babette’s Café

European Country

573 North Highland Avenue
Atlanta, Georgia 30307
Ph. (404) 523-9121
Fax (404) 523-7909

Chef/Owner: Marla Adams

Marla Adams brings 23 years of professional cooking to her own restaurant, Babette’s Café. Marla draws on her classical training and her devotion to the vernacular in food and dining to create a very unique bistro in Atlanta’s dining circles. Babette’s offers primarily very traditional peasant dishes done with an up-to-date character and flavors.

Marla was born abroad to parents in the diplomatic service. She graduated from the University of Virginia with a degree in Russian Studies and a plan to work in the Foreign Service. The summer after graduation and before settling down, she took a job at Rebecca’s on Charles Street in Boston on a whim. This was her first restaurant job, and she fell in love with the kitchen. After a few years working in the Berkshires, Marla attended the Culinary Institute of America in Hyde Park. She graduated at the top of her class and moved to Atlanta.

Marla spent several years with the Peasant Restaurants and the Buckhead Life Group. She worked for Penta Hotels, traveling to Salzburg, Austria and Lubeck, Germany to open new properties for them.

Knowing her favorite Kitchen experiences were in small independently owned restaurants, Marla opened her own in the fall of 1992 with the help of her family. She has since married and is raising a lovely young daughter.

Marla has been featured on CNN, as well as several local television shows. She is a charter member of the Atlanta Chapter of Les Dames d’Escoffier, serving on its Board of Directors for five years. Chef Marla demonstrates the fine art of preparing salads with a European flair. The following are components for the salads Chef Marla enjoys making.

Chef Marla prepared:

  • Country Salad Dressing
  • Marinade for Vegetables
  • Lemon Oil Vinaigrette
  • Artichokes
  • Melted Tomatoes
  • Oven Roasted Tomatoes

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Country Salad Dressing

(Yields 1 cup)


  • 1 Tbl Yellow Onion
  • ¼ tsp Minced Whole Garlic
  • 1½ tsp Red Wine Vinegar
  • ¼ tsp Kosher Salt
  • 10 grind Whole Telicherry Black Peppercorn
  • ¼ tsp Smooth Dijon Mustard
  • 1 drop Tabasco
  • ¼ tsp Worcestershire Sauce
  • 2/3 cup Mayonnaise
  • 1 Tbl Buttermilk
  • 2 Tbl Sour Cream


Combine onion and garlic on cutting board with salt and mash until a paste. Put into a stainless bowl. Add other ingredients to onion and garlic puree and stir well.

Marinade for Vegetables

(Yields 4 oz)


  • 1/3 cup Extra Virgin Olive Oil
  • 1 tsp Minced Whole Garlic
  • 3 Tbl Red Wine Vinegar
  • 1 Tbl Minced Fresh Mint
  • 1/4 tsp Kosher Salt
  • 5 grind Whole Telicherry Black Peppercorn


In a stainless bowl combine the garlic, vinegar, kosher salt, and the fresh ground pepper; whisk until the salt dissolves, then slowly whisk in the pure olive oil. Add mint and mix well.

Lemon Oil Vinaigrette

(Yields 1 cup)


  • 2 Tbl Lemon Juice
  • ½ tsp Kosher Salt
  • 6 fl Oz Extra Virgin Olive Oil
  • 4 Grind Fresh Ground Whole Telicherry Black Peppercorn
  • ½ clove Whole Garlic


Combine garlic, lemon juice, sea salt, and ground black pepper in a stainless bowl; whisk until salt has dissolved. Slowly add the oil in a slow steady stream to form an emulsion.


(Yields 20 pieces)


  • 4 cup Water
  • 4 ea Whole Artichoke
  • 2 tsp Lemon Juice
  • 2 clove Whole Garlic
  • ¼ cup White Wine
  • 1 tsp Whole Telicherry Black Peppercorn
  • 1 ea Bay Leaf
  • 2 tsp Kosher Salt


Combine all ingredients except artichokes in a large sauce pan. Trim artichokes and add to pot. Bring to a simmer and cook 5-10 minutes until just tender to a knife. Remove artichokes to sheet pan to cook. Chill some of the liquid. When liquid and artichokes are cool, store the artichokes in the liquid.

Melted Tomatoes

(Yields 12 pieces)


  • 6 ea Roma Tomatoes
  • ¾ tsp Aquasel Coarse Grey Sea Salt
  • 4 fl Oz Extra Virgin Olive Oil
  • ¾ tsp Freshly Ground Pepper


Lay tomato halves flesh side up in 2” hotel pan; sprinkle with salt and drizzle oil over the tomatoes. Place in 275 degree oven for 1 ½ hours. Remove form oven and cool slightly. Remove skins. Return to the convection oven for an additional 30 minutes or until the tomatoes are slightly shriveled. Remove from oven and chill before storing. (Oven times may vary)

Oven Roasted Tomatoes


  • 1 lb Roma Tomatoes
  • 1 Tbl Extra Virgin Olive Oil
  • 1 tsp Salt and Pepper Mix


Preheat oven to 275 degrees. Wash and slice the core off the tomatoes. Quarter the tomatoes lengthwise. Place in bowl and toss with extra virgin olive oil and salt and pepper mix. Place on a parchment lined sheet pan. Bake at 275 degrees until nearly dry; about 2 hours. Cool completely and store.