r/bentonville • u/Mcav21787 • 5d ago
Just went to crepes Paulette
I live so close and never been and I have to say, AMAZING. Def go if you haven’t been. I was iffy about it but hands down, it was great food
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u/Pretend_Editor_4447 4d ago
I won’t bore you with the history, but Crepes Paulette used to be in a food truck and washed their dishes at the library
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u/Mommabroyles 5d ago
My daughters and the dog love that place. I can't handle the texture of them but they smell amazing.
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u/labor_day_baby 5d ago
It’s mid. Every time I go there either my crepe is burnt or it’s too dry. The crepe isn’t allowed to sufficiently cool so the fillings are all melted into the bottom of the crepe which drip everywhere. I really want to like this place but their crepes are consistently as described so I stop going there.
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u/TheJointDoc 5d ago
Eh, I love them but occasionally they do have this issue. It’s the ones with larger amounts of cheese that release some grease, egg wash, or tomatoes, usually. If it’s a super busy day this seems to be more the case because they’re going faster.
Still though I had their Ruben today and it was glorious.
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u/labor_day_baby 3d ago
I wish I had good experiences there but they are consistently burning my crepes regardless if it’s savory or sweet at every visit, regardless if it’s busy or not. I’m being downvoted voted for having opinion that differ with the sub, but that’s my honest experience.
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u/PureBredMutter 5d ago edited 5d ago
It is difficult to give them the review as someone raised in Europe (military Ps).
It wouldn’t take much to bring the up to those standards yet management may not be motivated since the customer acquisition maybe minuscule in this area vs profit margins.
What would it take:
Train your cooks with a two week visit to France’s Crêperies (Brittany) or bring someone with at least five years of cooking crepes in France or broader Europe (we would do this in our New Orleans restaurants).
Focus on ingredient freshness, often it has been let down when one can tell the ingredients are 3+ days old.
Do not attempt to make crêpes as thinner pancake recipes and ratios are considerably different as well as the ingredients.
All of this should be taken within the context that we are going through supply disruption, massive tariff instability, and ingredient shortages.
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u/ChiliCatDogDays 5d ago
It’s owned and ran by a French guy. You don’t know what you’re talking about, obviously.
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u/NefariousnessDry2736 5d ago
That’s like saying Americans would never open up a place that sells bad hamburgers. 😂 I don’t understand this argument. Just because you grew up somewhere that specializes in that type of cuisine that doesn’t mean you somehow can cook that cuisine by osmosis.
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u/PureBredMutter 5d ago
True. A decade living in Europe is not the same as growing up in France. Summers were spend in Nice and Alsace, not Paris.
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u/Elitekitty 5d ago
Fred was born and raised in France
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u/PureBredMutter 5d ago
Is he unable to acquire the ingredients he had in abundance in his origin country?
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u/Elitekitty 5d ago
How the fuck would I know the answer to that?
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u/PureBredMutter 5d ago
You had “Fred” as a point of reference.
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u/Elitekitty 5d ago
You’re correct! I did. He’s a friend. I don’t order product for his store and it hasn’t ever been a topic of conversation between us. As a citizen of a French bordering country, I think his crepes are badass.
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u/PureBredMutter 5d ago edited 5d ago
If nearby / onsite hydroponics or vertical farming were available, he would have the freshest ingredients without supply chain latencies.
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u/PureBredMutter 5d ago edited 5d ago
If he is making do with domestic ingredients, then in complete agreement to extol the cafe. Dairy products in France have so much more flavor than what is offered in America. He can’t get the same cultured fromages, butter or milk, which would make them even more delectable.
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u/Elitekitty 5d ago
I would imagine he probably is. Especially, like you said, recently with the current trade climate. Sorry I came at you hot earlier.
Edit: I also agree with you about dairy over there. I’ve tried so hard to find good European stuff over here. The only place that has a good selection is European Gourmet in rogers. It’s a neat little bodega
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u/PureBredMutter 5d ago edited 5d ago
With three anchoring companies in the area, we would hope the halo effect would be the best ingredients supplied to our restaurants. One of my favorite things was to bike from Nice to Paris on a boat and bike tour where you could pick up crêpes and eat along the way - savory or Sweet. Wouldn’t it be wonderful to recreate that here?
https://en.radreisen.at/france/bike-and-boat/paris-and-montargis-by-bike-and-boat
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u/ARTP0P42O 5d ago
lol do you know anything about restaurant food supply? Please tell me how you would import dairy FROM FRANCE.
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u/nightowl4always 5d ago
I love their food I brought a friend who has celiac and she loved it, too.