Here you will find selected restaurants and sparkling ideas for your next team dinner.

Under expert guidance, you and your team will bake sweet and savoury crêpes à discrétion.

Experience France culinary up close

How to make the perfect, wafer-thin crêpe? During the aperitif, you will be introduced to the art of making crêpes. During the course of this, delicious appetizers are created.
Then it's your turn. Under expert guidance, you will make savoury and sweet crêpes in small teams. There are no limits to your imagination.

Do you like it hearty...

A fine wholemeal dough is available for the savoury varieties. On request, we can also prepare a vegan crêpe dough, which is absolutely comparable in taste, or a gluten-free galette dough based on buckwheat flour.
The savoury crêpes can be filled with, for example, racy Bernese Alpine cheese AOP, Rustico ham, a spicy pesto, spinach or other fresh vegetables from the organic garden, with minced meat from organic pasture cattle, a fine lentil curry or our spicy peanut cream. We present our favourite combinations, such as "Hobelkäse - apple - walnut" or "Alpkäse - pesto - spinach" and give you tips for your own creations.

...or sweet

The base of the sweet crêpes is a creamy, sweet dough. For the filling, everything is ready for the classics like "Nutella - banana" or "sugar - lemon". Our trump cards, however, are the homemade compotes and jams, which tempt you to make delicious new discoveries. For example lemon compote and black chocolate or the spiced apple compote make the crêpes a unique palate experience.

tips and tricks

The art of making crêpes is to guide the "râteau", the wooden scraper, in such a way that the dough is spread evenly and wafer-thinly on the large crêpe plate without tearing the crêpe. For this, as well as for turning them, we know tricks that will turn you into a crêpes professional in no time.
Just as important for a perfect crêpe are the right temperature and the right baking time. The soft, sweet dough has different requirements than the dough for the crispy, savoury crêpes. We will show you what to pay attention to.
The crêpes taste best "on the hand" - eaten from a paper bag, like a sandwich. But if you like, you can also enjoy them on plates (dishes can be booked optionally).

If you book the offer with aperitif and drinks, homemade drinks and fine organic coffee will be available for you at the buffet during the whole event.

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