La Crêperie (Closed)

Item: La Crêperie
Rating: 4
Author: Palplathune

225 Reviews

Taste

Decor

Service

Hygiene

Value

22111

Causeway Bay

$101-200

French Dessert Meatless Menu Family Friendly

155

Palplathune

Level2

Learning about the opening of a third restaurant from La Creperie, in Causeway Bay, and being a big fan of crepes, I took on me (after convincing my wife to come) to go check the quality of this new establishment.The new restaurant looks exactly the same as the two others. As is the menu.Being fairly new, there was not many people so we were seated on arrival.I took La Gabier which is made of lobster in a tomato based sauce with some garlic and parsley to go with it. The lobster was perfectly co

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As is the menu.

Being fairly new, there was not many people so we were seated on arrival.

I took La Gabier which is made of lobster in a tomato based sauce with some garlic and parsley to go with it. The lobster was perfectly cooked to keep the meat soft and flavourful. The sauce combined very well in order to enhance and enrich the taste.
My only complaint, and I already noticed that in Sheung Wan/Wan Chai, was that the galette itself was a bit on the dry side. A little bit more butter would have been welcomed, even if the sauce which go with the meat kind of compensate it. That comment also apply to the crepes.

My wife had La Marin, with scallops and bacon in a creamy sauce. I already tasted it in my previous visits at the other La Creperie and it was as good as the other time I tasted it.

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Galettes are great but you need to finish on a sweet note so a crepe at the end was mandatory.
My wife took La Jamaicaine composed of a coffee ice cream, cooked bananas, banana cream, raisins and chocolate sauce. The all thing is flambee with alcohol (rhum most likely). Pretty rich combination, full of taste. Can't go wrong with that.

I took La Coupe de l'America. It's a mango ice cream wrapped in a crepe, flambee with grand marnier, and some chocolate sauce. Pretty good too but it could probably add something more in the combination to enhance a bit the all thing. Still a solid crepe.