Par Inès Genetay
Published on Jun 12 22 at 6:32
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It is an honorable distinction, certified by the State and which is rather rare for crepe makers, proof of which is that Benjamin Pohu is the only one in Eure-et-Loir to hold the title of Maître Restaurateur. A plaque that the manager of the Crêperie des 3 Lys proudly displays in front of his establishment, located in the historic district of Chartres (Eure-et-Loir).
This boss involved in the training of young people and who always wants to give everyone a chance took over this emblematic creperie of the Beauceron capital almost seven years ago, at the time, with his partner. The Creperie of 3 Lys is renowned, by loyal customers who keep it running in winter and by French and foreign tourists as soon as the fine weather arrives or the holidays arrive.
Fresh and local products to garnish the galettes
The restaurant offers two menus a year, prepared by Benjamin Pohu, the manager, who is committed to offering pancakes garnished, worked, cooked and with local products. Every month, he invents two new savory recipes, never to tire the taste buds of regulars or surprise customers. Because the job of crepe maker cannot be invented and there is no CAP to become one either.
The thirty-something fell into the pot of pancake dough when he was young. Born at Saint Brieuc, he remembers the delicious delicacies of his Breton grandmother. Then catering came to him a bit by chance, “it was the only branch where you could have a job when you were 13 or 14 years old”.
His debut at the 24 Hours of Le Mans
The original Breton began with odd jobs in the restaurant business, on the 24 Hours of Le Mans circuit, he expands his network and proves himself. As he climbed the ladder and without specialized training, he even became responsible for the restaurant des V.I.P for the world famous races.
At the same time, Benjamin continues his studies, aspires to become a professional footballer, takes fashion photos, but he struggles to find a stable job. So to keep a financial balance, he chained temporary positions, “storage, handling, logistics and even sales with my BTS MUC”.
The art of pancake
Then the desire to return to the kitchen, in a way, his first love and to remember his madeleine of Proust push him to follow a training course of a little more than two months in a Breton creperie.
You have to know how to prepare the crepe maker, turn the crepe, prepare the dough, choose the right flour… Like a baker working his bread! And there is also a lot of practice.
Benjamin graduates and begins to make a clientele of private events in the Sarthe, before wanting to take his business. It’s a success, the recipe for happiness.
He comes to visit Chartres and stops, “by chance”, to eat at the Crêperie des 3 Lys, which is no longer up to standard and needs work. It is an acquaintance of his parents that puts him on the takeover of the business.
“The district is pleasant, many people come here to find the coolness in the summer”, describes the manager of the Chartres creperie.
It offers 55 seats indoors, 22 on the terrace and should be extended in the coming months: “we want to create an indoor terrace, like a glass roof, which could be used in both winter and summer”.
The quality of the 3 Lys recognized
An additional motivation for this young and dynamic team which wishes to continue its efforts to serve quality and maintain its title of Master Restorer.
This title is the culmination of our work with our partners and local producers, and above all it certifies our know-how, we are very proud of it. We cannot claim to enter the Gault & Millau or the Michelin Guide because the creperies are out of category, but otherwise we would have tried our luck too!
The Creperie of 3 Lys However, it has been on the Petit Futé guide for several years and intends to continue to develop its online reputation. “Here, we like to serve the same quality all year round and that customers really know what they’re eating,” concludes the crepe maker.
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