Back in October of 2020, a couple from Nantes, France, decided to move across the globe and start fresh in Paraguay. In the lively Palma Street in Asunción, the Hallus couple found a home for one of their biggest passions: connecting with people through food.
The duo founded Crêp’itante, a natural-ingredient crêperie, and a different way of experiencing food. The French cuisine stand debuted at Palmear Fair in 2023 and has since continued to represent their country in every bite. The name comes from the French “crêpe” and the Spanish “crepitante,” referring to the sound of batter hitting the griddle.
“Work to live, do not live to work.”
In an interview with The Asunción Times, Léa Marchione de Hallu (54) and Phillipe Hallu (59) talked about their reasons for moving to Paraguay. “In France, we had the feeling we were living to work, not the other way around. We had free time, but we never had minds free enough to enjoy it,” said Léa. After visiting the country in 2018, the couple fell in love with what they saw. People’s hospitality and the tranquil quality of life are what truly drew them in. Now, it has been two years since Léa had her last vacation; however, “I do not feel like I am working. Cooking is a pleasure to me,” she states.
A taste of France at Palmear Fair
Although Crêp’itante officially existed since 2021, the couple has faced many challenges in arriving at Palma Street. Their first attempt at a crêperie was in Hernandarias, 338 kilometres from Asunción. The attempt was not as successful as the entrepreneurs had hoped, but they did not give up. “What describes what we felt during that time is the French saying: une main devant, une main derrière. The phrase basically means that we felt like we had nothing left. However, we wanted to keep trying.”
In 2022 Léa and Philippe moved to Asunción. The couple began working with local cafés and began collecting individual clients. In 2023, the duo began participating in Palmear Fair thanks to their peer Samira from Rey de la Arepa. In 2024, Crêp’itante participated in the fair 10 times. 2025 surpassed their expectations with 13 fair appearances. “It does not feel like work. It means to be in contact with others and talk about what we love”, said the couple when asked about the workload. The couple has also represented France at the Palmear Without Borders Fair (Palmear Sin Fronteras) in 2025. The Paraguayan Institute of Crafts (Instituto Paraguayo de Artesanía or IPA) has also received them in 2021.
Preparations for the fair are extensive. Cooking begins on Thursday evenings to Friday nights. After selling out on Saturdays, deep cleaning follows on Sundays. The crêperie is officially registered with the Sanitary Registration of Artesanal Products (Registro Sanitario de Productos Artesanales or RSPA), making cleanliness and order its top priorities.
A mix from two nations: Cassava crêpes
From an unsuccessful business far from Asunción, to Palma Street, the master crêpière has learned a lot about the Paraguayan taste palate. When testing out new recipes for a different kind of crêpe, Léa came to an unexpected solution. “Importing products from Europe seemed like a crazy idea! We thought to ourselves, why not use something local?”, Léa said when talking about their savoury cassava crêpes.
The Hallus recipes are not only French recipes that please the Paraguayan palate. Crêp’itante uses natural ingredients, without taking away from any of the fun. “Eating has to be something you enjoy.” Therefore, all of their recipes are nutritionally balanced and full of flavour.
Other than the classic crêpe, macarons, cannelé bordelais, and much more are also offered by the business. “I always say that the two most important ingredients in my recipes are time and love”, finalises Léa.
Not only are the Hallus bringing French cuisine to Asunción, but the couple is doing what they love: creating connections through food.
