Swooning over Swan Cafe - Sugarfree Sundays
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Swooning over Swan Cafe

Swooning over Swan Cafe

I was recently in Paris and to say I fell IN LOVE is putting it lightly. The atmosphere, the architecture and the people all captured my heart. This, combined with the fact that I love me a cute lil caf on any day, meant that Swan Cafe was basically born to fulfill all my dreams.

There has been a lot of hype around it since its opening a few months ago but this week was the first chance I had to go and pay it a visit.

We went at the perfect time – 3pm. It wasn’t as crazily full as it can sometimes get on a Saturday morning, and the sun was pouring in through the long windows, bathing everything in a golden light.

When we first walked in all Norm said was, “Welcome to Paris.” This French inspired creperie has captured a spirit of Paris and plonked it down in Cape Town. From the decor, to the music, to the uniforms of the waiters, everything hints of French in the most tasteful way.

Image from swancafe.co.za

Of course the real test was the actual crepes, and having made and sold crepes at a market for 5 years in my teen years, I am critical af. So I’m super glad to say they were delicious. Thin, tasty, and that perfect balance of soft and sweet without being overbearing or mushy.

I had the Lucky Luc – which was a sweet crepe with a zesty orange sauce, fresh thyme, orange zest and toasted flaked almonds. And obviously some artisanal vanilla bean ice cream on the side. I am a sucker for thyme, and along with the zest it brought a lot of freshness to what could have even a sweetness explosion.

Norm had the Parisienne, a savoury crepe (galette) filled with gypsy ham, swan cheese and an egg. The savoury crepes are made with buckwheat flour and so have a more nutty flavour and slightly crispier texture. We washed them down with a cortardo and called declared it a successful afternoon.

Friendly service, fresh and FABULOUS food, all within a beautiful space. I am going to be back, sooner than later. Next I am trying the savoury crepe with trout, salmon avocado and poached egg.