Welcome, my name is Mano Guillemot and I am French crêpe chef from Brittany. I have settled in the UK for the past 35 years and live in Devon with my wife and two cats.
I have over 20 years of experience trading as a crêpe chef in various settings all around London, the South-east and Devon and I’ve operated in markets, outdoor events, high-streets, restaurants and bakeries.
My consultancy work started in 2006 when I was hired to set up the first ever crêperie in Lagos, Nigeria. In other words, the consultancy work has grown alongside over the years, teaching and training staff and I am proud to have been able to advise and train hundreds of chefs to cook authentic French crêpes and to run successful crêperies.
For over a decade now I have been running The Salcombe Crêperie where I have become renowned for delivering exceptional French crêpes in Salcombe.
I was honoured to be invited to take up a position and cook my crêpes at The Traveling Feast alongside Paul Ainsworth and other top UK chefs.
I have many years of practice in Qigong which influences and informs my work whether it is with movement within the kitchen or how I train.
We try to get everything as local as we can. Why go far when it is available in the area. Milk and butter from Cornwall, cheese and ham from Devon.
Made fresh everyday
We make our own batter from scratch everyday: fresh milk, free range eggs, real butter. You'd be surprise how many do not do this but instead settle for a ready-made pack and just mix in some water.
This is one of the reason you get a tasty crêpe that feels sumptuous and light in the mouth!
Consultancy & Training
I offer my services to help set-up and run a crêperie from scratch. All aspect of the business can be covered