Celebrated Suffolk restaurateur ‘thrilled’ at Trip Advisor accolade for new Cambridge fast-casual venture
PUBLISHED: 06:00 23 December 2018
A celebrated Suffolk restaurateur who set up a new venture with his son just a few months ago said he was “absolutely thrilled” after it rocketed to top spot in a Trip Advisor list of places to eat in Cambridge.
Régis Crépy branched out earlier this year (2018) after previously heading up three highly successful fine dining restaurants in Suffolk, including the Great House at Lavenham which he ran for 32 years.
He and son Alex set up a ‘fast-casual’ dining venture, specialising in an Alsatian dish called Flammekueche, consisting of a very thin bread dough spread with crème fraiche and a topping.
The new restaurant has been a big hit and he said he was thrilled at how it was doing. Comments which placed it at Number 1 top places to eat in Cambridge was a “totally unexpected” just three months after opening, he said.
“It’s been an amazing yet exciting first few months since we opened,” he said.
“I feel refreshed and energised – 27 again!
“Bringing a new concept to the British market is a different experience to the fine dining that I was involved with in the past. However, the basic principles remain the same.
“Sales have been increasing each week since the opening which we are very pleased about. Most importantly I’m delighted as to how customers have enjoyed their new experience of eating Flammekueche. It’s thanks to them for sharing their views on TripAdvisor, that we’re No 1 in the top places to eat in Cambridge – so chuffed and totally unexpected after such a short time - wow.
“Being better never stops though - we continue to tweak the recipes, introduce new dishes and make every effort to ensure that customers continue to enjoy what’s on offer.”
It was “an amazing brand”, he said, and now the pair hope to expand it in the near future.
Although relatively unknown in the UK, Flammekueche, originally created in the 14th centuries by bakers in Alsace on the French German border, was a means of testing an oven’s temperature for their bread with a thinly stretched piece of dough. If the temperature was right the dough would bake in a few minutes leaving the edges crisp and slightly charred. Today it is the region’s speciality dish, topped with bacon and onions.
The 55-cover restaurant is in the city’s Grafton Centre by the Vue cinema.