Lulu Crêperie: the Enfants Rouges market counter is closed following a fire

Lulu Crêperie, located in the Marché des Enfants Rouges market hall in Paris, is closed following the fire that broke out on the night of October 11–12, 2026. No reopening date has been announced.

Lulu Crêperie is closed at the Marché des Enfants Rouges following the fire that broke out overnight on October 11–12, 2026. The market hall was devastated, and no reopening date has been announced. The counter took over Alain Miamam’s spot in February 2025, serving galettes and crêpes with a street-food twist. The report below presents the restaurant as it was before the fire.

What immediately strikes you at Lulu is the generous portion sizes. The galettes are impressively large, overflowing from the packaging with hearty toppings that turn each into a full, satisfying meal. Lucien was trained in Brittany by Jean-Philippe Moy, a crêpe master who teaches a specialized course near Vannes. This training helped him explore various types of buckwheat and source his organic flour directly from La Minoterie Le Rouge, which still mills on traditional stone.

Where do Lulu Crêperie’s ingredients come from?

Lucien’s approach is centered around carefully selected ingredients. The organic buckwheat flour is sourced directly from Brittany, just like the craft cider from Sorre Cider House in Saint-Malo. For produce, he partners with Mario, the market’s trusted fruit and vegetable seller. And as for the onion confit and other preparations, everything is prepared in-house. This commitment to quality ingredients truly makes a difference on the plate.

On the menu, you'll find classic pancakes like the Lou (white ham, Emmental cheese, lamb’s lettuce) priced at €10 or the Mazou (goat cheese, honey, lamb’s lettuce) also at €10. But the filled versions are truly worth trying. The Loulou features white ham, an egg, roasted mushrooms, Emmental, and lamb’s lettuce for €13. The Lilou takes a Mediterranean approach with Serrano ham, mozzarella, basil-stuffed stracciatella, and red pesto sauce for €13.50. Meat lovers will enjoy the Titou, a spiced beef pancake with red Cheddar and homemade caramelized onions for €14, while the Pilou offers a creative take on Guéméné sausage with an egg, caramelized onions, Emmental, and a mustard-honey cream.

Don’t miss the Milou for €14.50, topped with smoked salmon, lemon-infused cream cheese, chives, and lamb's lettuce. It’s a fresh, well-balanced pairing that offers a refreshing twist away from the more traditional pancakes. On the sweet side, the crêpes stay simple but hit the mark: butter and sugar for €3.50, butter, sugar, and lemon for €4, or Nutella for €5. A bit more creativity in this section would have been welcome, but the savory galettes more than make up for it.

What dining options are available?

Lulu offers two appealing options. The Tradi deal at €14.90 includes a simple galette (either Lou or Mazou), a traditional crêpe, and a drink. The Garni option at €18.90 allows you to choose any galette from the menu, along with a crêpe and beverage. It's a great value for a satisfying meal right at the Marché des Enfants Rouges.

On the drinks menu, you'll find bottled water and classic sodas (€2.50), as well as artisanal Sorre apple juice (€4), organic Jomo iced tea (€4.50), and, of course, Sorre craft ciders—doux, brut, or rosé—at €5.50. Perfect for pairing with a traditional Breton galette made to perfection.

The vibe is relaxed, in tune with the lively market atmosphere. Orders are placed at the counter, and you pick up your large galette before settling on one of the benches at Marché des Enfants Rouges to enjoy it right there—no need to wander off into the surrounding streets. Service is quick and friendly, though shortages may occur during busy times. Lucien honestly admits that by the end of the day, they sometimes run out of galettes, a clear sign of this spot's popularity.

What sets Lulu apart from other crêperies is its perfect blend of tradition and modernity. The batter is crafted following Breton culinary standards, using organic Breton flour ground on stone to deliver a genuine sarrasin flavor. But it's the toppings that truly stand out, with daring combinations like spiced beef or red pesto sauce. Despite their generous portions, the presentations remain visually appealing, reflecting Lucien's commitment to showing that a galette can be both beautiful and incredibly tasty.

Before the fire, Lulu served its Breton buckwheat crêpes at the Marché des Enfants Rouges, in the Marais. The stall in this covered market remains closed, with no reopening date announced.

This test was conducted as part of a professional invitation. If your experience differs from ours, please let us know.

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