Promise of a New Dawn

French crepe and coffee master Jean-Luc Fanny serves up his heart & soul in the fantastically quaint Cafe L’Aube

A match made in heaven: Banana-nutella crepe and RoyalLux coffee

Since the boom of the cafe culture began in the United States in the late 1960s, many entrepreneurs have tried to cash in on this beast of an industry.  Thus, many have standardized the process of coffee production, and turned their baristas into robots busting out cappuccinos with lightning speed.  In each step of handling the precious coffee berry from tree to steaming cup, a degradation of its quality can be found.  Not so in Cafe L’Aube (which means “The Dawn”), located just west of Broad on South St.  In the peaceful neighborhood of Graduate Hospital, this little gem works hard at giving a solid, quality product in everything they do.

The inscription on the menu reads, “Every day should be fresh and full of promise: sipping, eating, reflecting, and discovering.”  This is truly Jean-Luc’s motto, a man who uses green products, buys from fair-trade sources which promote sustainable living, and roasts his own beans in small batches in roasting facility in South Philadelphia.  Jean-Luc is hands-on with the coffee from the moment it enters his possession.  His crepe ingredients are fresh and each one is made to order using classical techniques and also innovating new creative flavor combinations.

In addition to roasting his beans, Jean -Luc makes custom blends of beans from Sulawesi, Papua New Guinea, among others.  He apprenticed in a roasting facility whose techniques where passed down through generations, originating in the Wallonia region of Belgium.  His facility in South Philly uses a large German roaster, preparing five different blends of beans with uniquely distinguished flavor profiles.  Most common is their house blend, aptly named RoyalLux, with it’s “nutty, buttery and full-bodied taste.”

Upon entry, the warm inviting burnt sienna walls transition to a cool mint green, and the airy and light seating area creates lots of space to afford each diner their privacy. The ambiance is modern and forward-thinking, yet also comforting and classic. Jean-Luc is most likely either preparing the crepes behind the counter or chatting it up with the local regulars.  There is also something to be said about the comfort of hearing French tunes wafting from the speakers and knowing that a man born in France is making your crepe.

There is something for everyone here at L’Aube.  Classic french combinations such as the Croque Monsieur, a ham and cheese sandwich served on a crusty French baguette, or more exotic sandwiches, including the Turkey, Brie and Fig spread sandwich.  There is also a vegetarian version of the Croque Monsieur, with mozzarella and avocado.  There are both sweet and savory crepes, and belgian waffles.

The La Prefere crepe is buttery with a slight crunch around the edges, stuffed with crispy bacon, a fondue of leeks with creme fraiche and melted swiss cheese.  The Jambon, Fromage de Chevre (ham and chevre goat cheese) is creamy and complemented with fresh herbs of parsley and thyme.  For the best of both worlds, the Brie Dinde crepe is filled with creamy brie, honey, turkey, and crushed walnuts.

The La Prefere crepe: crispy bacon, fondue of leeks, fresh herbs, and melted swiss

On the sweet side there is the marvelous combination of bananas or strawberries with nutella, everyone’s favorite chocolate-hazelnut delight.  There is a nice texture added with the addition of crystallized sugar, bringing a whole new dimension of texture to combine with sweet and gooey.  There are also other tantalizing sweet options.  One with madagascar vanilla, cinnamon, Grand Marnier and maple syrup, another combining fruity elements such as fig, black currant and apricot or cranberry spread, and yet another named Miel Fromage Blanc, which incorporates a white sweet cheese and a touch of honey.

Clientele feel secure in patronizing a shop that is ethically and environmentally responsible.  Eco-cups using 100% compostable paper, lids made from a compound made from corn, and food to-go containers made from sugar cane, nearly every bit of trash biodegrades within one month of its use.

Overall, Jean-Luc and his staff have created an atmosphere where passion is reflected in each cup of gourmet coffee and each forkful of food.  There is something special brought to the table in this marvelous little find.