With a passion for tradition and quality, Crêpes Choupette, “Fabrication Traditionnelle,” sets out to bring local New Haven residents spectacular crêpes and warm service. Crepes Choupette, located at 24 Whitney Avenue and now on Broadway Island, serves traditionally made French crepes by owner Adil Chokairy. What started as a food cart has blossomed into two restaurants for the Parisian entrepreneur behind a menu that includes crepes filled with Nutella and bananas or fig, prosciutto, arugula and goat cheese.
Some words from the Owner;
I grew up in Paris, France. As a young man, I’d spend my summers working with my father’s transportation company. He taught me the ropes of a family business, and in particular how to interact with customers. The respect he held in the community as an honest and caring businessman left a deep impression on me and has molded me into the entrepreneur that I am today.
During this time, my mother was busy at home catering to her growing family. My favorite time of day was right after school when I would eat her homemade crêpes, made fresh with eggs and milk just bought from the market. She was a master of the art: without ever measuring the ingredients, she had a natural sense of exactly how much of each ingredient to use – a pinch of this and a fistful of that.
Working in Paris, I sought out the quality of my mom’s crêpes. I found them in a small kiosk. I loved it for its simplicity and dedication to providing the highest quality crêpes to its customers. I became a regular customer, visiting four times a week after work. It was there where I met my then-wife. I moved to America to join her in 2005. With a degree in sales and marketing, I entered the banking industry. After several years, I realized that that lifestyle wasn’t for me: I wasn’t passionate about my work.
It is since the summers spent helping my dad that I wanted to own a business like him. I thought about my mother and how I loved seeing her cook crêpes: thus Crêpes Choupette was born.
I love what I do, creating an instant smile after serving each crêpe. My ambition is to share my knowledge and enthusiasm for crêpes all over America. À bientôt!