the essential
Savory or sweet crepes throughout the day, this should satisfy even the most gourmands. This is what Sarah and Martin offer in their creperie which has just opened, rue de Casseneuil.
They are young, motivated and have just created their first business. Their names are Sarah Nevi and Martin Lhuillier. “We both fell in love with this place. And we embarked on the adventure.” It was not on a whim that they created their company, but it is a carefully considered project on the part of these two young people (they are 24 years old).
“Actually, I was studying economics and management” explains Sarah. “But every season, I worked with my mother in the family creperie in Monflanquin. You know, working in restaurants, you either love it or you hate it. And after working there for 6 months, I really realized that I loved”. A bit of the same story for Martin. “I spent several seasons in the catering world. I was also in sales and worked with suppliers. I think that’s how my desire to have my own establishment was born.”
“We needed a crush to get started”
If Sarah is used to room service and contact with customers, Martin went to train in Brittany, at the crepe makers’ school. Because obviously, family tradition obliges, it is a creperie that the young couple wanted to open. “And what better way to learn the different recipes for crepes and pancakes than to go to Brittany” laughs Sarah. “And I really like working with pancakes, finding sweet and savory combinations” adds Martin. “We put one on the menu with semi-candied pear, bacon, Roquefort sauce and honey. It may surprise you, but it’s a combination that is both intriguing and appreciated.”
But once you are trained, once you have the desire to embark on this adventure, you still need to find the right premises. “We visited a few of them before arriving here, at the Jardin gourmand. And there, we really fell in love with it. It perfectly matched what we were looking for to set up our first business: a warm, welcoming place, in which “We had the opportunity to work together. That’s what we wanted. We did some interior work to get everything to our liking, and we just opened.”
And it seems that the formula is working well when we see the level of occupancy of the tables throughout Tuesday, the opening day. The tables are occupied by gourmands, crepes or pastries in front of a cup of tea or coffee, with Brassens in the background coming out the old-fashioned way, from a vinyl turntable. Because if Sarah and Martin make crepes for traditional services, the crepe makers can operate continuously throughout the day. “It is to offer this type of service that we decided to work together. In the morning and afternoon, we are also a tea room. But if a customer wants a classic hot pancake or a savory pancake during the day , we are always ready. This is why during the week we are open continuously from 9 a.m. to 6 p.m., and on and Sunday until 10 p.m.
As for the products, the majority comes from the Lot valley or its hillsides. “We wanted to keep prices affordable, but with quality products. And we found almost everything here: Monflanquin cider, Penne-d’Agenais flour, Villeneuve ice cream… For cheeses and cold meats, it It’s the same.”
A new gourmet catering offer to discover and support as the initiative is so good.
