CREPES & CO. @ THONGLOR
By : KEN BARRETT
02 June 2017
About: More than 20 years have passed since Crêpes & Co. first opened in a modest little house in Sukhumvit Soi 12. Founder Philippe Bruttin has long gone, and so indeed is the original house, a condominium block now standing on the site. Crêpes & Co. today, under owner David Perrot, occupies two locations: a rather splendid old house on Soi Langsuan, and a newly opened premises in the 9:53 Community Mall, on the corner where Thonglor Soi 9 meets the back end of Sukhumvit Soi 53 . It is the latter outlet that we visited for this review.
Décor: On the ground floor of this new development, entered via a flight of steps and an imposing glass door, Crêpes & Co. has a clear view out to the street. A creamy and languid atmosphere pervades, with a high ceiling, vast windows, cool whites and greys, and large black and white prints on the walls.
Menu: The traditional French drink to accompany crêpes is apple cider, available here by the bottle, carafe and glass (750, 525 and 160 baht). We started with asparagus and Parma ham crêpe rolls (240 baht), a doughy crunchy texture with a pungent lemon dipping sauce; and with a serving of beetroot flavoured hummus with avocado (285 baht), presented on a crispy baguette. A glass jar contained the quinoa salad (325 baht), an attractive way of presenting the colourful selection of bell pepper, carrot and mango, the ingredients then being emptied into a bowl along with a tangy sauce of lemon and coriander. Whole-wheat pasta was topped with a warm and glutinous slice of semi-molten goat cheese (395 baht), and grilled Australian striploin steak (490 baht) was served with buckwheat crêpe, spinach, and a hearty blue cheese sauce. A dizzying selection of crêpes forms the dessert listing, and we had crêpe stuffed with mascarpone and topped with orange compote (285 baht). To end, we drank a distinctly non-French Irish coffee (195 baht), very potent and with so much cream it was like a second dessert.
Evaluation: This outlet is totally different in ambience to the Langsuan branch, and to the rather bohemian original premises. The transition however works in a most agreeable way, and the restaurant with its Parisian aura is a welcome addition to the extensive residential hinterland that lies to the northwest of Thonglor. The crêpes are made to an original recipe created by Philippe, and are light and nutritious, seemingly adaptable to any style and indeed to any time of the day, for this is a busy breakfast and brunch venue. Not all dishes are crêpes: amongst the Med selection are Moroccan tajine dishes, Greek kotopoulo, and Provencal rack of lamb. Prices are laudably low, and the young staff are keen and pleasant.