The Concept

Why Open a Takeaway Crêperie?

For nearly 10 years, we've been serving fresh crêpes all over the Paris region at trade shows, corporate events, festivals and food events.

A wonderful job. An intense one too.

But event catering has one unusual downside: sometimes you make hundreds of crêpes in a single day... and never see those happy customers again.

No neighbourhood.
Very few regulars.
Very little customer loyalty.

Then there's the logistics: transporting 3 to 5 m² of equipment, moving 20 kg crêpe griddles, managing refrigeration, electrical connections, deliveries, storage and food safety requirements.

And let's not forget another rather unpredictable boss: the weather. Rain, cold, wind or a heatwave can quickly turn a promising event into a stressful day.

There's also the seasonality: business is extremely busy between November and April, then much quieter for the rest of the year.

That's how the idea of opening a takeaway crêperie in Le Marais, Paris was born.

A permanent place.
A lively, welcoming place.
A place where people come back.
Where customers become regulars.

There was another obvious reason too: in recent years, takeaway food and quality street food have become more popular than ever.

Tacos, poke bowls, grilled chicken, premium sandwiches, creative street food...

Younger generations enjoy eating quickly, eating well, outdoors, with friends or on the go.

We felt there was room for a different kind of takeaway crêperie in Paris: more vibrant, more creative and even more delicious.

And, to be honest... we simply couldn't wait to give it a try.

What Makes It Different?

Crêperies in France have often remained very traditional.

Meanwhile, pizza, burgers and coffee shops have completely reinvented themselves.

So at Disco Crêpes, one question naturally came up:

What if we did the same for crêpes and buckwheat galettes?

A modern, relaxed approach that respects the very best of Breton crêpes and galettes while giving them a fresh new twist.

The Great Classics...

You'll always find the timeless favourites, both savoury (ham, egg & cheese, vegetarian and more) and sweet (banana, Nutella, salted butter caramel, whipped cream, lemon...).

And everything is made the traditional way: cooked in salted butter, never pre-cooked, never frozen or vacuum-packed, with homemade batter made from fresh ingredients rather than powdered mixes.

Alongside the classics, we also offer our "Today's Specials": pancakes, waffles, French toast, doughnuts, feel-good creations and wonderfully unexpected recipes.

...And the Surprises

Some recipes change according to:

• the seasons (Valentine's Day, St Patrick's Day, Epiphany...)
• current events and viral social media trends
• regions and cuisines from around the world (Italy, Provence, Northern France, fusion inspirations...)
• pastry and cocktail techniques (flambéed crêpes, flavoured batters, creative presentation, fluorescent crêpes, rare flours...)

An artisan crêperie in Le Marais, Paris, that respects tradition... but refuses to be boring.

What About the Décor?

We spent a lot of time thinking about the décor.

One thing was absolutely certain:

No plastic crabs. No fishing nets hanging from the ceiling. No brass ship's wheels on the walls.

Here, it's 100% disco.

Walls covered in mirrored mosaics, chandeliers made from Nutella jars, hanging Haribo sweets and even lampshades made from... crêpes.

The idea?

To create an immersive, cheerful and slightly unexpected place somewhere between great food, unapologetic kitsch and not taking ourselves too seriously.

And because a disco without lights would be rather dull, our guests can even switch on some of the lighting effects themselves: strobe lights, spotlights, lasers and colourful lighting... and choose the music too.

With a few surprises hidden in the playlists, of course.

Are You a Breton Crêperie?

Yes... and no.

We genuinely love Breton crêpes and buckwheat galettes: thin, crispy and generously cooked in salted butter.

We use traditional techniques, authentic recipes, billigs (Breton crêpe griddles) and have enormous respect for Breton know-how.

I've travelled across Brittany to film flour mills, buckwheat fields, interview historians about the history of crêpes, and cover the French Best Crêpe Maker Championship.

But the truth is that, here in Le Marais, Paris, almost half of our customers come from abroad.

Many are tasting buckwheat for the very first time. And, let's be honest, very few people ask for traditional Breton sausage galettes or Guéméné andouille.

Their tastes are often different: strawberries in November or savoury wheat crêpes... things that would make many Bretons raise an eyebrow.

And that's perfectly fine.

Because in the end, what really matters isn't where the crêpe maker comes from.

It's how good the crêpe tastes.

So when people ask whether we're Breton, our answer is usually:

"Yes... Breton at heart."

How Did the Name "Disco Crêpes" Come About?

The story actually began several years before the crêperie opened.

Back then, I appeared on France's Got Talent with a rather unusual character called DJ Crêpes.

The idea?

A rotating crêpe griddle, music, a little showmanship... a mini crêpe lesson for TV presenter Karine Le Marchand, and even serving a crêpe to Marianne James on a vinyl record.

To my surprise, it created a small buzz on social media and gave birth to a universe I instantly loved: fun, friendly, unpretentious and delightfully offbeat.

When it came time to name the crêperie, several ideas were considered.

But Disco Crêpes quickly became the obvious choice.

It was cheerful, memorable, slightly unusual... and already told a story before people had even stepped inside.

Most importantly, it perfectly reflected the place I wanted to create: a creative, delicious and slightly quirky crêperie in Le Marais, Paris.

There's something quite funny, actually.

Throughout the day, people walk past, look up at the sign and spontaneously say:

"Disco Crêpes!"

Usually with a smile.

And every single time, I think to myself that we probably chose exactly the right name.