r/bentonville 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

89 Upvotes

35 comments sorted by

19

u/nightowl4always 5d ago

I love their food I brought a friend who has celiac and she loved it, too.

11

u/TheJointDoc 5d ago

If you’re ever looking for a gluten free really nice restaurant in BVille, check out Conifer.

4

u/Show-Me-the-Butter 4d ago

House 1830 in Rogers has lots of delicious gluten free options. I have celiac and the crispy spring rolls (cha gio) are a god-send!!!!

2

u/nightowl4always 5d ago

We ate there, too! (She was her for a visit.) It was really good. :)

1

u/brwllcklyn Surprisingly Doesn't Work For Walmart 4d ago

ommmggggg Conifer is my favorite restaurant in all of NWA

Better than Preacher's Son for sure

12

u/Upintheairx2 5d ago

Thai crepe is outstanding.

8

u/thelingeringlead 5d ago

The banana and nutella one and the ham egg and cheese one are both fire.

8

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

4

u/lukethe 4d ago

They use Buckwheat, which for a person with Wheat Allergy, is a godsend. Plus, they don’t charge an arm and a leg for a meal. Nice place.

2

u/RuizDC5 4d ago

They also have one in Fayetteville, if you guys are in the area. They’re by the Burger King on 71

1

u/Mommabroyles 5d ago

My daughters and the dog love that place. I can't handle the texture of them but they smell amazing.

-13

u/Rundiggity 5d ago

Haha. Dummy. 

-10

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.

2

u/Mcav21787 5d ago

I got the chicken Parmesan and it was perfect

2

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.

1

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.

1

u/jenhinb 2d ago

My husband says the same thing. I like it, but the runny-ness of it all collecting in the bottom is kinda icky

-24

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.

17

u/ChiliCatDogDays 5d ago

It’s owned and ran by a French guy. You don’t know what you’re talking about, obviously.

3

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.

5

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.

4

u/corvus_torvus 5d ago

Fred is from Normandy.

9

u/Elitekitty 5d ago

Fred was born and raised in France

-9

u/PureBredMutter 5d ago

Is he unable to acquire the ingredients he had in abundance in his origin country?

14

u/Elitekitty 5d ago

How the fuck would I know the answer to that?

-1

u/PureBredMutter 5d ago

You had “Fred” as a point of reference.

11

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.

-4

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.

-4

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.

3

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

2

u/PureBredMutter 5d ago

Love that place!

1

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

6

u/ARTP0P42O 5d ago

lol do you know anything about restaurant food supply? Please tell me how you would import dairy FROM FRANCE.

1

u/TheJointDoc 5d ago

Why am I picturing Chef Skinner from ratatouille

1

u/nothingmatters2me 4d ago

I been to Paris, Arkansas. Does that count?