...ONE CREPE AT A TIME!
More recently, after arriving here from France, I offered a summer workshop entitled French Food and Culture to students in the Silver Valley Upward Bound program. I had a blast sharing my two passions with them, and they enjoyed preparing and tasting French dishes (even escargot - which they all tried!). Under my guidance, they prepared and served an authentic 4-course French meal at their end-of-program banquet.
Passionate about cooking and French culture, I spent a semester abroad in Paris my junior year in college. I returned to Paris after graduating from Hamline University to continue working on my accent while studying at the Sorbonne for another year...And I ended up staying for 16 more years! During that time I had ample opportunities to enjoy my fair share of French cuisine...
After the arrival of our third child, my husband Philippe and I decided to leave the Paris area for Coeur d'Alene. We wanted to be in the Rockies near lakes and ski resorts, and to raise our daughters in a small, dynamic town.
We expected my career to remain rooted in languages - either in teaching, translating/editing/proofreading, or managing translation projects. But one day in 2014 I served some crêpes to fellow networkers in an entrepreneur program, and got such rave reviews on them that I started to think that maybe it was time to shift my career towards cooking...within the context of French culture.
The recipe I had used for those crêpes was one that Philippe's family had used for years in their crêpe production/distribution business in Brittany, the region in the west of France where crêpes originated. So that was it! I, too, would produce and sell French crêpes...but in the Coeur d'Alene area rather than France! Growing up, I had helped my mother prep ingredients for her pastie business, Donna's Pasties. I had also served in a bake shop on the north shore of Lake Superior, and later on prepped and served in the iconic