|Caroline Broutin and one of her friends and child, Thegonnec, who has a crepe named after him!|
Caroline Broutin, owner of La Creperie de Caroline chats with The Yum List about her new French cafe and bar.
What do you do and how did you get into the industry?
I own a casual French restaurant in Bangsar, called La Creperie de Caroline (Caroline’s). I grew up in a family owning restaurants in France. I guess that’s what brought me to open a restaurant.
Share with us an interesting story from behind the scenes.
I grew up in a family where my parents were always busy with long working hours at their restaurants. I always said, “I dont know what I want to do when I grow up, but one thing I know, I will never ever open a restaurant…” and here I am today!
What’s the best/ worst part of your job?
The best part of the job is meeting new customers everyday, creating new dishes and always trying to improve. I also enjoy getting compliments about the place, the food and the service. The worst part of the job could be sometimes the long working hours and finding a good team that you can trust.
What’s your personal favourite meal/ drink at La Creperie de Caroline?
I personally love the Nutella Crepe for dessert with a glass of Champagne 🙂
What’s your favoured food and wine pairing?
Sauvignon Blanc Wine from France (LAVILA) with the Nordique Savory Crepe (Salmon)
Tell us a story about one of the dishes you prepare.
A few dishes are named after people I really care about and who have followed me during the journey to open the restaurant. Its like a small “Clin D’oeil” (Thank you).
What’s one of the wildest/ craziest/ scariest/ funniest/ most outrageous (choose an adjective) things you’ve seen behind the scenes?
I see crazy/wild/funny/outrageous/scary things everyday behind the scene! 🙂
The perfect day off would be…
Coffee with friends, swimming, massage, shopping, dinner and a phone call with family in France.
A life in the day of a restauranteur is…
Getting up early, going to the restaurant to receive deliveries, getting the kitchen and floor ready for lunch time, doing the inventory, conducting a staff meeting, meeting suppliers, fixing things here and there. Getting ready for dinner time, doing the inventory before closing and finally sleep…
What do you do for fun?
I love hanging out with friends, going for holidays at the beach, having nice lunches and dinners and, swimming.
What’s something you’d like guests to know about the cuisine prepared at La Creperie de Caroline?
All the recipes are family recipes, and most of the food is homemade.
How do you select your ingredients and why?
90% of the ingredients are imported from France. Its a French restaurant, so we want to respect the quality and recipes.
What’s your view on the KL restaurant scene?
There are more and more new concepts opening, which make the F and B industry very interesting and fun!
What can guests look forward to in the upcoming months?
Christmas Eve menu at RM79+ and also a very fun NYE Party!
We are always improving the menu. We mainly serve sweet and savory crepes, but we also have Burgers, Sandwiches and we are planning to expand with brunch on the weekends and more food on the menu too.
See our review of La Creperie de Caroline via this link.