“The plan was to stay for six months, but I am a slow learner,” jokes Sébastien Ridoux, who came to Ireland in 2001 to learn English. He now sits outside his very own business, Bon Appétit, 24 years later.
Sébastien’s crêperie is located within the iconic Limerick Milk Market, which was officially established in 1852 by the Limerick Market Trustees under the name of the Corn Market. But Limerick’s tradition of markets started much sooner, around 1216, when King Henry III allowed a weekly market in the city.
Centuries later, the courtyard that homes the well-established Milk Market incorporates foundations from the ancient Limerick City Wall, and it continues to be one of Limerick’s favourite locations for both vendors and customers.
Even though Sébastien came to Ireland in 2001, he didn’t become a vendor in the Milk Market until 2005.
Before settling down in the heart of the city, he worked many jobs, from factory work, to a café where he met his wife. But the Frenchman, who had studied business back at home, had always dreamed of opening a business of his own. So together, with his wife Kasia, they created Bon Appétit.
Choosing the Milk Market
“French food sells well everywhere in the world,”says Sébastien, as he shares how his passion for food was the motivation behind opening the crêperie. But if French cuisine sells anywhere, why choose the Milk Market for your business?
“It was a place where I was coming to do my groceries at the weekend, because it has the best suppliers; cheesemongers, fishmongers, and pastries,” states Sébastien.
At the beginning, Sébastien had to keep his Monday to Friday job, opening at the Milk Market on the weekends. But when the opportunity arose to have a permanent shop, he says “we went full-time, and never looked back.”
The business has grown considerably since it first opened. It is now up and running four days a week, Thursday to Sunday. For Sébastien, “it is moving slowly in the right direction.”
Although he is happy with the progress made, he doesn’t diminish the time it took to reach and build a loyal clientele; “Everything takes time and commitment, nothing was built in a day.”
Gluten Free Crêpes and Galettes
French cuisine is known worldwide for its conjunction of buttery and flavourful traditional dishes, pastries, and wine.
Rich in variety and quality, French food is sold all over the world. But, with such a vast range of choices, why pick crêpes and galettes?
Sébastien explains how they can be enjoyed by everyone, not only adults; “If you attract the children, you can sell to the parents as well.”
Crêpes are also close to Sébastien’s roots. His grandmother was from Brittany, a peninsula located in the north-west of France, where they first originated in the 13th century – around the same time the markets started operating in Limerick.
Crêpes and galettes are thin and delicate pancake-like treats, and can be enjoyed with many different fillings.
Crêpes are typically filled with sweet ingredients and served as a dessert. Galettes, in contrast, are savoury, and often filled with ham, cheese or eggs.
The crêperie is very much French in flavour, with galettes such as Napoléon; red pesto, bacon, cheddar and baby spinach or Notre-Dame; onion, cheddar and ham.
But it also winks at other popular cuisines by including ingredients like chorizo, olives or feta cheese.
“People like diversity, and a touch of different influences, creating galettes with different European flavours.” Even the breakfast galette, although not Irish-inspired, is a reminder of traditional local flavours, with many ingredients from a full Irish breakfast; smoked bacon, onions, egg, tomatoes, mushrooms, and cheese.
When looking at the savoury menu, what’s attention grabbing is the ability it has to adapt to a diverse clientele, with an incredible amount of gluten-free and vegetarian options.
The original batter in galettes uses milk, eggs, salt, and buckwheat flour- which is naturally gluten-free despite its name.
To also make it available to vegans and vegetarians, Sébastien substitutes the milk for a mixture of still and sparkling water because, as he explains, “the batter needs something fizzy for the right consistency,” and the rest of the ingredients are locally sourced as much as possible.
The chef’s pick?
“I’m not vegetarian, but I really like The Greek [galette],” says Sébastien, as he begins to make his very own favourite item on the menu.
The batter is poured into the hot plates which are lightly oiled, and then carefully flipped over to cook on both sides. Then, he adds the green pesto, olives, sliced tomato and feta cheese. A must try for anyone visiting Bon Appétit.
A unique space
The crêperie is completed with a few picturesque tables and chairs where customers can sit and enjoy their meal, while taking in the space where it’s set. The Milk Market enriches the city with culture and flavour, while hosting seasonal markets and events to bring the Limerick community closer.
A story like Sébastien’s, who wandered in one day as a customer and stayed 24 years, shows the importance of spaces where neighbours can meet and share, even within cities.
For Sébastien, Limerick is home now. “I like the friendliness of people here. It is really a great vibe. People are very welcoming, and very warm. Not the climate, but the people are.”