Crêperie du Village is a French bistro and Aspen’s only fondue restaurant, a charming chalet-like atmosphere that is the ideal setting for a casual or business lunch, après-ski, romantic candle-lit dinners, or special celebrations.
Crêperie du Village’s proprietors Raphael Derly and Karin Derly hail from Marseille and Austria, respectively. The couple has decorated the cozy, 50-seat subterranean space with art and objects from their world travels.
Born in the western countryside of Mayenne, France, Chef Sébastien Chamaret was raised on his family’s farm and knew from a young age he wanted to become a chef. After graduating from culinary school with both a cooking and a pastry chef degree, Sébastien traveled the world, working at two- and three-star Michelin establishments including DANIEL by Daniel Boulud in New York City and La Belle Epoque in Versailles.
Before coming to Aspen, Chef Sébastien was the chef/owner of Le Comptoir, his classic French Bistro in Brooklyn, NY, and as the Executive Chef of Bagatelle in Manhattan.
Serving lunch and dinner, look for the following favorites/specialties:
SOUPE À L’OIGNON
French onion soup, gratinéed w/ baguette & gruyère cheese.
SALADE MAGRETS DE CANARD
haricots verts, house cured duck breast, candied walnuts, baby arugula, black truffle vinaigrette.
Sliced tomatoes, topped w/ homemade herb goat cheese & tarragon vinaigrette.
Poached egg, served over frisée salad w/ warm bacon vinaigrette & croutons.
THE BISTRO KALE
Baby kale, toasted sunflower seeds, dried cranberries, ricotta salata, lemon-EVOO.
FOIE GRAS AU TORCHON
Hudson valley Foie, flavored with calvados, served w/ crispy baguette, lingonberries and port wine compote.
ESCARGOTS EN BRIOCHE
Escargots, sautéed w/garlic butter, tomato concassée, Pastis, served w/ toasted brioche.
The traditional Tartiflette with homemade potato gnocchi, caramelized onion and bacon, melted Reblochon cheese.
Baked local goat cheese, topped w/ truffle honey & rosemary, served with crispy baguette. Add black truffles M/P
The traditional Swiss recipe: melted gruyère and swiss emmentaler, white wine and kirsch, served w/crispy bread and apples.
STEAK A LA PLANCHA
Cook tender sliced sirloin on a stone table-top grill; served with rosemary fingerling potatoes. Paired with sauces for your dipping pleasure: Blue cheese, Harissa Aioli, Peppercorn sauce.
A MUST-TRY WHEN IN THE MOUNTAINS : Roast sliced potatoes, onions & speck on a table-top grill, which also serves to melt the famous Raclette cheese; served w/ cornichons.
PETITE SALAD NIÇOISE
Boston lettuce hearts, haricots verts, hard boiled eggs, Niçoises olives, tomato. Topped with a piece of seared tuna “always rare”
Served with roasted corn and red grape salad, charred tomato vinaigrette.
RAVIOLES DE ROYANS
Mini ravioli, filled with Comté in Beaufort basil pesto cream sauce and green peas.
Traditional ham and cheese sandwich. Make it a Croque Madame & add a sunny side up egg on top.
Most Crêpes are available gluten free. Gluten-free bread (2 ciabata rolls)
Crispy buckwheat crêpe from Brittany – melted gruyère & swiss emmentaler, jambon de Paris, topped w/ over-easy fried egg.
Sauteed spinach and ricotta filling, Mornay-pesto sauce and Gruyère, toasted pine nuts.
Open face crêpe filled with ratatouille Provençale, egg and Grana Padano.
THE FRENCH CONNECTION
Bœuf bourguignon – beef braised in red Burgundy, carrots, celery & herbs de provence.
Crêpes w/ lamb bolognese, sauce mornay & Cru di Cabra, baked in a cast-iron pan.
May add strawberries, bananas, dulce de leche , whipped cream, or vanilla ice cream to any crêpe.
Sugar, butter, lemon.
MIDNIGHT IN PARIS
Crème brûlée crêpe w/ Suzette style custard and crispy caramel.
CRÊPE DU JOUR
New this summer: daily crêpe special “Sweet Dreams Are Made of This”
An all-time favorite.
Chocolate crêpe, filled w/ chocolate ganache, dulce de leche, strawberries & bananas, served w/ whipped cream.
Crêperie du Village has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence!
400 E. Hopkins Ave.
Aspen, Colorado 81611