ASHEVILLE, NC (September 29, 2015) – The new Asheville French Quarter, located at 68 N. Lexington, is continuing to take shape with some changes of venues based on strong business successes and capacity needs. The popularity and increased demand for Crêperie Bouchon on a year-round basis is resulting in a move of the restaurant from the interior courtyard to Lexington Avenue beginning October 5.
“We are so proud of our Crêperie. It’s gone from being Asheville’s ‘best crêpe secret’ to ‘destination dining’ and has outgrown its interior space,” said owner Michel Baudouin. “Leaf season visitors have discovered our crêpes and our local friends like to bring family over the holidays,” Baudouin continued. “More seating was definitely called for. It made sense to me to make this move now, before cooler weather sets in.”
“By moving to Lexington Avenue,” Baudouin said, “the Crêperie will have a larger kitchen, so we can expand the menu. That’s something else we’re excited about. But most importantly, now we’ll be able to keep our Crêperie employees in their jobs year-round.”
The new Crêperie will change places with Lafayette, Baudouin’s Louisiana cuisine concept, which will move into the former Crêperie courtyard space. In its new home, Lafayette will feature a menu primarily made up of the popular po’boy sandwiches, gumbos and red beans and rice.
Crêperie Bouchon’s new menu will expand to include brunch items, featuring omelets, pain perdu (bread pudding) and poached eggs. Other new-to-the-Crêperie dishes include Brie en Croute with housemade red pepper relish, Bouchon’s Grand Père salad and a Gruyere-Riesling fondue. A new, inexpensive soup-and-cheese-toast offering will feature such favorites as tomato bisque, mussel chowder, butternut squash and brie, chicken noodle, crab bisque and French onion soups as either a quick eat-in or take-out option.
Crêperie Bouchon crêpes will undergo some re-engineering with new options. Traditional French flour-based crêpes along with two gluten-free choices: Brittany-style buckwheat crêpes and socca chickpea flour crêpes similar to those native to Provençal are planned. New desserts include two variations of classic liegois (lee-ayzh-wah): Café Liegois (espresso poured over coffee ice cream) and Chocolat Liegois (hot chocolate over chocolate ice cream).
“In October, Bouchon turns ten years old,” announced Baudouin. “Looking back, I’m kind of amazed at what we’ve been able to achieve, but I have to say we’re far from slowing down. I’m so fortunate to have a terrific team in place and we’re all looking forward to making this our best year yet.”