It looks French and it's in New York. Vive La Crepe is a place known for its crepes and I personally felt like having one this evening. A beautifully well-lit place, Vive La Crepe is said to be a perfect place for your crepe cravings. Each crepe is folded in a triangular shape and ready to be devoured.
Appetizing aromas take over the space as you walk in… Your appetite just opens while your mouth starts watering. Three crepieres are operated by one person while another handles the cash machine.
There’s wood all around the place, while the mirrors make the place look bigger… you’ll see black painted around and the silhouette of Paris. Behind the counter is a series of water bottles and Nutella jars under a blackboard displaying the menu.
- The crepes are firstly made with slow motion, love and dedication. Mushrooms are added, a bit of oil, a sprinkle of salt and pepper while we waited for them to be cooked smoothly. He folds it and continues with the cheese on top, on both sides of the mushroom, which is now covered with the dough. The other is also ready, offered in a carton cone.
- The main problem is that the dough used is sweet. I can't tolerate that. Why would one eat a sweet dough filled with tomato, cheese and salty ingredients? Because it's easier to have to prepare one kind of dough for all.
- The tomato and turkey one is delicious, tomato neutralizing this sweetness and adding a touch of acidity. The mushroom, goat cheese and basil have more finesse to it but the double-layered dough is a bit too chewy because the filling is not enough. I have honestly had better.
- The man preparing the crepes had a friend visiting so he had to talk over the crepes for long minutes.
- Crepes are sweet for a savory filling.
- When cooling down the dough becomes too chewy. It's over thick anyway.
- Since all is filled in the middle, the first ten bites are dough and dough only. The picture proves it.
- The crepes are not good for a mouth-watering photo on Instagram making it loose from its marketing strength.
Let's see the sweet one.
He takes the Nutella in a bag, flows lines on the crepe's covers half and keeps it to cook. Almonds are added and strawberries cut in advance all together like a mountain in the heart of the crepe. Folded in a triangle, it's ready to be devoured.
Now for the taste: The dough is too thick, almonds are cut too thin, and it contains too much strawberries and not enough chocolate. Chewy, too cold on the inside... I'm not impressed.
It's not close to my favorite crepes in Paris or the one I had at Max Brenner. I've had way better and all this concept needs is more attention and fine-tuning. Food is not recommended!