Sylvie Behar and Gene Siemer own Crepe de Ville, a mobile signature crêperie. Feeding studio film crews and special events since July 2011, they are clearly doing something right. Their mobile kitchen is open air and you can watch your order being prepared by Gene, himself, and his 25 years of restaurant experience. Like a well-oiled machine, your order is taken by Sylvie, a native Frenchwoman making the experience even more authentic. The ticket is racked and the crepe goes on the crêperie and a few minutes later, your order is complete.
La “de Ville” is a crepe with banana, raspberry, and Nutella topped with whipped cream. The fold is so fancy, you’d think you were in a 3-Michelin French restaurant. It has all of the components of a great dessert – fruit, chocolate, and cream. C'est magnifique! Thumbs up, way up !
La Parisienne is Chicken Bechamel with mushrooms and cheese folded inside of a Bretonne buckwheat crepe. This was the first time I ever had a crepe made with buckwheat flour and it was fantastic! Just like when you eat soba noodles (thin Japanese noodles made with buckwheat flour), there is a surprisingly rich, nutty flavor with a different texture component. The buckwheat flavor paired perfectly with the chicken béchamel, mushrooms, and cheese. It was a cross between a wrap and an omelet. Thumbs up, way up!
La Citronee is a sweetened white crepe with sugar and a squeeze of fresh lemon juice. This crepe is light and slightly sweet. The fresh lemon juice added a refreshing flavor. This is excellent as a dessert or snack choice and pairs perfectly with a glass of port. So simple yet so delicious! Thumbs up, way up!
Follow them on Facebook and Twitter to find out where you can find this “crepe city” duo.
Service: 5 out of 5 stars
Food: 5 out of 5 stars
For more information:
Crepe de Ville
On the streets of Los Angeles
- You can also hire them for catering your next party or event. Please visit their website for contact details. They have a pop-up crepe station that can fit in a backyard or poolside.