Royi's

The first milestone was in 1998, when I started studying at a Tel Aviv-based culinary school. The following two years, I began a long, challenging, and wonderful journey at Arcaffe Bakery. During this time, I started dreaming about continuing my culinary pursuits overseas. By 2000, I was accepted to study at The Culinary Institute of America in New York, a school that is considered the “Oxford of

Cooking Schools". During the three years of intensive study there, I was exposed to a host of international cuisines, ranging from Asian, European, and South American cuisines, to Novo-Latino and others. I had the opportunity to experience internships at the most renowned restaurants in the world: Daniel Restaurant, Per Se, NYC The French Laundry, California La Broche, Madrid Tru, Chicago, and more... Once I completed my studies, my direction was clear. I decided to work at Charlie Trotter's Restaurant in Charlie. The restaurant and the chef in charge were groundbreaking. The restaurant was known for its fresh ingredients that grow close to the restaurant and created food that was simple, seasonal, and insanely delicious. Along with exceptional service, guests were speechless. There, I learned important lessons about simplicity and excellence. Moving to Europe was another dream come true, moving to the British Isles and France. I worked at one of the few restaurants on the British Isles with a 3 Michelin star rating, namely Gordon Ramsay's restaurant in London. Being surrounded by skilled French chefs, I absorbed in Paul Volume the concept of Savoir-faire (know-how), the ability to conduct myself professionally, and apply myself in the right way confidently in different situations. I also absorbed the strict French appreciation of raw material quality and an uncompromising desire to excel. So, how did this journey lead me to create Creperie? Street food has a special charm. It is faster, more direct, at eye level, and more affordable. The path to discovering and learning about the perfect crepe took me to the source, the Bretagne region, and to the capital, Rennes. I have worked in and eaten in countless crepe restaurants scattered on every street and in every corner of this wonderful location. I developed and improved recipes and the flavors for one and only one purpose: to bring guests the best of France, in savory or sweet crepes. So now that we know, it's time to taste.