The owners of recently opened creperie Le Carpe Diem, have transported their own little tranche de Frances to Adelaide’s Grenfell Street.
It a labour of love for the couple, Djimi and Dale, who formerly ran a café in France, and Djimi’s excitement is obvious as she runs through the menu and the method in which it is designed to be consumed.
If you don’t know the difference between a galette and a crepe, she will gladly walk you through it.
Step one is to order the galette – the savoury crepe. When Indaily visited, Dale was in the middle of making one with a hearty-looking mixture of ham, cheese and egg tucked tightly into the impressively thin buckwheat crepe. You can have as many of these as you can manage, but it’s advisable to leave a little room.
Step two is the crepe – the sweet version of the galette. I suggest the banana and Nutella crepe, if you’re in need of a delicious, sugar-fuelled jolt.
To accompany the galette and crepe, tradition (and Djimi) suggests you try a bolée of cider. The cider is served in a vessel which looks like something between a mug and a small bowl. You can try this at any time of day, but If you want to avoid strange looks, you might want to wait until at least 10am … or not.
The team at La Carpe Diem has sourced mostly local produce and beverages, with local cider sourced from Miracle Cider and coffee supplied by The Coffee Barun. However, if you really want to try some French cider, Loïc Raison Breton is also available.
To finish your culinary journey, viennoiseries – croissants, brioche, pain au chocolat and cannele de Bordeaux – are provided by local French bakery Au Matin Calme. Djimi also bakes biscuits and cakes in-house, and sells financiers (little dome-shaped almond tea cakes) and shell-shaped madeleines from the Lorraine region in north-eastern France.
The interior of La Carpe Diem features beautiful second-hand furniture alongside benches made by Dale and a friend from locally sourced timber – all of which creates a relaxed and welcoming atmosphere for culinary indulgence.
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