From Michelin stars to a van in a park, Bruno Paressant brings joie de vivre to Canberra

Walking away from the 80-hour work weeks that came with owning their own cafe, husband and wife hospitality team Bruno Paressant and Bronwyn Thomson took a year to recover and reassess their future. The sale of Breizh Cafe in Ainslie, after seven hectic years, came with a huge sense of achievement in what they had built, but the desire to wind back the hours dedicated to running their own business left the pair contemplating what was next.

Bruno, a born and raised Frenchman, is no stranger to hard work and busy kitchens.

“As a chef, before coming to Australia, I was completely devoted to one, two and three Michelin-starred establishments, learning from top chefs with the biggest names in the industry, working in many gorgeous castles and serving celebrities and superstars of the world,” Bruno tells Region.

Once in Australia, Bruno arrived with no English but a wealth of knowledge of French cuisine.

“I slowly made my way from a humble beginning to be eventually appointed at Government House. I then followed the French Embassy and some occasional stints at The Lodge and other embassies.”

The progression from high-end cuisine to owning a cafe was a logical one for Bruno.

“I started to have enough of the elaborate cuisine; I was after something more down to earth. I missed the good food prepared simply, the ‘terroir’, as we call it in France,” says Bruno.

So when the time came to say goodbye to their successful cafe, Bruno and Bronwyn were looking for a lifestyle change. Still passionate about sharing his French heritage and keen to remain in the kitchen, the opportunity to buy a food truck set up as a roaming creperie arose and Bruno and Bronwyn became the proud owners of Le Petit Breton Crepes.

For nearly three years, Bruno and Bronwyn have travelled around Canberra, popping up in parks and at events. It has become a way for Bruno to share his love of French culture and food.

“I mean, regardless of where you come from, food is like music; it is universal, and it brings people closer. I’m so passionate about food, don’t get me started. I’ve got so many stories. I also love the word ‘conviviality’, the indescribable joy of sitting around a table full of people sharing the same love of food, full of those cheerful moments and childhood memories,” Bruno says with ever-present joie de vivre.

Hailing from the home of crepes, Brittany, Bruno insists that his crepe batter is made fresh by hand and that the crepes are cooked to order. No matter what toppings people choose, it’s the quality of the crepe batter that sets Le Petit Breton apart. The recipe, on the other hand, in the French tradition is less regimented.

“As we say in Brittany, there are as many crepe recipes as there are villages. So you just have to try a few and in the end, pick the one you like. Whether you keep the recipe plain and simple or choose to add more butter (always more butter) or a splash of beer or cider, it’s up to you,” explains Bruno.

Bruno also specialises in galettes. The distinction between crepes and galettes is a big one. Galettes were a staple food in Bruno’s home region, Brittany, in the fourteenth and fifteenth centuries, and they’re made with Buckwheat Flour, which also happens to mean that they’re a gluten-free choice.

“Buckwheat galettes are a little more technical than crepes. According to the purist, the dough has to be made by hand, not mechanically. And the dough has to be made quite some time ahead. The biggest challenge is to master the flour. Each batch could be different depending on the time of harvest, the way it was stored or how it was milled. So you may have to make the raw dough thinner or thicker, or you may have to increase or decrease the temperature when cooking it. It can be challenging and frustrating at times,” says Bruno.

Bruno gets a kick out of the way Canberra has embraced their little roaming crepe van.

“Some people think that our van is cute and quirky, but above all, it is definitely, unmistakably French! I think we could possibly be the only French food van in the region. Usually, kids recognise our van from a distance and get quite excited. Of course, most of them are after the sweet ones, but Mum and Dad will most likely join them with a savoury one.”

The menu changes from event to event, but generally, there are up to 15 flavours on offer. You’ll find classic flavours like Nutella, just like you’ll find when you wander around the Eiffel Tower, or you can indulge in ‘Tatin’ style with a topping of caramelised apples. The savoury galette menu is a popular lunch choice offering a heartier meal, like the Canberra favourite with smoked salmon, cherry tomatoes, cheese, avocado and hollandaise.

Bruno ensures the van caters for a wide range of dietary requirements so as many Canberrans as possible can partake in the French tradition with them. With no pre-mixes or ready-made sauces, they control everything that goes into their crepes, which allows them to cater for dairy-free, gluten-free, nut-free and vegetarian customers.

Le Petit Breton Crepes roam around Canberra year-round. You’ll regularly find them in Norgrove or Hassett parks, set up with Zierholz Brewing ready for a Sunday session. You can find their schedule by following their Facebook page or their Instagram page.