Royi’s Crêperie

Israeli by birth, Chef Royi Shwartz graduated from The Culinary Institute of America in New York, Bellouet and Lenôtre in Paris.

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Also, he has trained in some of the world’s best kitchens of Charlie Trotter in Chicago, Gordon Ramsay, Marcus Wareing and Angela Hartnett in London. Furthermore, after years in Michelin-starred kitchens and stages around the world, he turned his attention (and obsession) to his first love, to Street Food. Inspired by sourdough bread making, he has set himself on a mission to create the best crêpes in the world. After three years of failing forward, he has finally found it. Zero-waste kitchen, seasonal and both innovative and forgotten techniques are his guidelines to create delicious food.

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