The experience promises authentic Breton hospitality. Photo: BBR Group.
The team behind last year’s Raclette Igloos is returning with an authentically Breton dining experience ahead of the Xmas in July Festival: La Creperie.
With a team brought in especially from France, this promises to be another popular winter activity.
Event Director Vincent Hernandez grew up in France, and has fond memories of spending summers with his family in a little town on the coast of Brittany.
“My family comes from Brittany, so I used to spend my summers by the seaside with my Grandmother in Saint Malo. Every Wednesday there was a market so we’d go and get our fresh produce and go t the creperie for a traditional sarasin crepe,” Vincent told Region.
Make your own flavourful creations with the crepe party option. Photo: BBR Group.
To replicate this cultural experience there will be entertainment from musicians playing French music – attention accordion-lovers – and the opportunity to taste authentic Breton cider in bolée (bowls) either brut (dry) or doux (sweet).
For the uninitiated: crepes are a popular style of thin French pancake cooked on a round, flat hotplate. French cuisine takes the humble pancake and elevates it to haute-cuisine status with a range of savoury and sweet toppings.
There are two different options for how to enjoy crepes: either get a group of friends together for a DIY, all-you-can-eat crepe party or have the chefs do the hard work for you.
The crepe party comes with a delicious range of toppings and both sweet and savoury crepe batter for you to create whatever takes your fancy! Each diner will be equipped with a mini Billig crepe maker for the all-you-can-eat crepe party option.
“The Crepe Party is something we do at home with friends and family and it’s going to be fun to see people experiencing it in this unique setting we are creating,” Mr Hernandez said.
Breton-style cider is served in ‘bolees’. Photo: BBR Group.
If you’d like to watch the expert crepier at work in the open kitchen instead, there will be an a la carte menu featuring iconic Breton dishes like La Complète: a traditional savoury crepe with ham, Emmental cheese, mushrooms and an egg. Then finish things off with a sweet crepe of fruit, chocolate, caramel and chantilly whipped cream. Vincent’s favourite crepe is topped with goats cheese, walnuts, ham and honey, which he says pairs perfectly with the traditional bolée of cider.
The savoury crepes are made with gluten-free sarasin (buckwheat) flour and the mix is also vegan, meaning even more people can attend and enjoy the experience: according to the organisers more than 20,000 Canberrans enjoyed the Raclette Igloo experience at last year’s festival.
All the staff are coming to Canberra from France for the event, which Vincent says is an essential part of the experience:
“Crepes are part of our heritage, our culture, our DNA! So many of the staff will have memories of eating crepes with family. And you will be surrounded by people speaking French, so it’s going to be like you’re stepping into a small French Village.”
Let the expert ‘crepier’ cook up an authentic feast. Photo: BBR Group.
Whether you make your own crepe creations or have an expert do things the traditional way, it’s sure to be a délicieux occasion. Bon appetit!
La Creperie will run from 21 to 30 June at Parkes Place Lawns ahead of the Xmas in July festival. Visit the La Creperie website, or follow them on Facebook or Instagram for more details.
Original Article published by Lucy Ridge on Riotact.
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