Creperie Bouchon Menu (Update 2025)
Welcome to Creperie Bouchon, a charming French eatery nestled in Asheville, NC. This inviting café blends the casual elegance of a bistro with the comforting warmth of a neighborhood spot. Amidst its quaint decor, the menu presents a delightful assortment of savory and sweet crepes, alongside classic French dishes that beckon your palate.
Highlights include:
- Moules Frites - Fresh mussels steamed in white wine, perfectly paired with beloved pommes frites.
- Steak Tartare - Hand-ground beef shoulder with traditional accompaniments, a Thursday-only special that won't disappoint.
- Profiteroles - Light puff pastries filled with custard, drizzled with rich chocolate sauce.
The menu is a passion-fueled journey through France, where each dish resonates with authentic flavor and care. From the first bite to the last sip of a carefully curated wine, dining at Creperie Bouchon is more than just a meal; it’s a culinary adventure.
Assiettes Petites et Le ge res
Famous French Fries
Sprinkled with Herbes de Provenc e & served with red pepper mayo
Salade du Grand Père
Fresh greens dressed with our Dijon vinaigrette, sprinkled with lardons (thick bacon) & walnuts
Salade de Betteraves au Chèvre
Roasted beets tossed with apples, walnuts, local goat cheese & Dijon mustard vinaigrette, served on fresh mixed greens
Gratinée a L Oignon
French onion soup (Bien sur!)
Moules Frites
Fresh steamed mussels, in white wine, thyme, onions, garlic, and butter, served with our famous pommes frites.
Escargots Bourguignon
Classic escargots in garlic butter under puff pastry
Assiette de Deux Pâtés Maison
Two different pâtés made in our kitchen: a country-stylemade with duck breast, pork shoulder, and pistachios, and a duck liver-Cognac mousse, served with cornichonsand Dijon mustard
Quiche du Jour
Quiche traditionnelle, accompanied by a salad tossed with Dijon vinaigrette, grape tomatoes, croutons and a side of pommes frites. Ask your server for today s preparation
*Steak Tartare - Thursday Only
Fresh, raw beef shoulder tenderloin, ground & seasoned in house, mixed with chopped onion & cornichon. Served with capers, sliced red onion & toasted baguette. Dinner-size - More, with pommes frites on the side 19
Ris de Veau Grenobloise - Thursday Only
Sautéed sweetbreads with lemon butter caper sauce. Served with a frisée salad dressed with lemon vinaigrette topped with garlic croutons.
Le Canard a l'Orange Chocolate
Roasted half-duck rubbed with cocoa nibs & coriander, topped with an orange glaze. Served with vegetable medley & potato gratin
*Steak Au Poivre
Beef shoulder tenderloin steak encrusted with crushed black pepper, sauteed, & smothered in a Cognac cream sauce. Served with our house vegetable medley & pommes frites
*Steak Frites Bouchon
Pan-fried beef shoulder tenderloin steak finished with fresh garlic butter. Served with our house vegetable medley & pommes frites
Saumon Dijonnaise
Fresh salmon pan-seared and finished with a creamy mustard sauce. Served with our house vegetable medley & rice
Poulet Cordon Bleu Bouchon
Our variation: a breaded chicken breast rolled around prosciutto & Gruyère cheese, baked, then finished with a lemon juice, white wine & butter panreduction. With pommes frites & sautéed fresh veggies
Boeuf Bourguignon
The classic stew from Burgundy: beef tenderloin tips, mushrooms, cipollini onions, carrots, thyme & tomatoes simmered low and slow in red wine, garnished with roasted new potatoes
Grandes Assiettes (Entrées)
Desserts
Mousse au Chocolat
Is this a French bistro or what?
Pain Perdu à La Mode
Homemade bread pudding of the day served with local Madagascar Vanilla Bean ice cream
Glace et Sorbet
Made in Asheville by Ultimate Ice Cream
Profiteroles
Custard-filled puff pastry puffs with chocolate sauce and homemade whipped cream
African Queen
A Michel original: rum-marinated banana wrapped in filo pastry and topped with local coconut ice cream and carmel sauce
Crème Brûlée Classique
original recipe from 1691 cookbook "Noveau Cuisinier Royal et Borgeois"