Mille Crepe succeeds so splendidly not just because it’s wildly delicious but also because it’s a clever design. Here’s what it is: around 20 (as opposed to 1,000) paper-thin, lacy crepes separated by luscious clouds of whipped-cream-lightened pastry cream. The top most layered is caramalized, promoting nice sugary smoky sensation. A fork plunged into a slice slides like a shovel through fresh snow. You get a whiff of smoky sugar, then layer after silky-sweet layer of darn tastiness.
The restaurant is clean, minimalist = very soothing vibe. A good crepe cake sticks together and doesn’t fall apart. Be sure to have it chilled for the best taste or eat it as soon as you purchase. The double Chocolate comes with dark choc cream & choc chips while the original that started it all for Nadeje has sumptuously smooth house-made custard cream & Tahitian vanilla bean mix.
Nadeje’s be a tad less sweeter, denser but delightfully addictive nonetheless. Count the layers if you dare. This is the true truth as I say it as it is…
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