Fontaine Caffe & Creperie

Specialties

A French Bistro and Crêperie.

* Steak Frites, Roasted Trout, Mussels, Pâté, Pan-​seared Salmon, Quiche, and specializes in Savory (made with buckwheat flour-​Gluten free) and Sweet crêpes in style of Brittany, France. Boutique wines and Craft /​Import beers. Full bar.

History

Established in 2008.

Fontaine Caffe & Crêperie has long been the dream of Kyong Yi (chef/​owner). In 2007 she found the perfect location positioned in the heart of the historic district Old Town Alexandria.

Together with her sister, Sunyi, they have transformed a brick row house into a delightful, little café that exudes the atmosphere of a charming French creperie. «Simple is better and less is more… My interest in cooking and restaurants stem back to my early childhood. By the age of 12, I started to cook daily meals for my family while my parents worked to support our family. My mother was my first teacher. She taught me the two most important things when it came to food and cooking: ‘Always taste what you are serving, and never take food for granted.‘

My passion and love for cooking was passed onto me from my mother. She taught me to cook with love and care because «People can taste the effort no matter how simple the meal. Food is meant to be enjoyed.» She always reminded me.

Meet the Business Owner

Kyong Y.

Business Owner

Since graduating from the California Culinary Academy of San Francisco in 1995, I have worked at some of the finest restaurants in Washington, D.C.: Teatro Goldoni, Galileo, Ritz-​Carlton, and Sodexho Marriott at National Geographic Society

My passion and love for cooking was passed onto me from my mother. She taught me to cook with love and care because «People can taste the effort no matter how simple the meal. Food is meant to be enjoyed.» She always reminded me.

Simple is better and less is more… My interest in cooking and restaurants stem back to my early childhood: Playing restaurant with make-​believe food while my five sisters were playing outside or with friends. By the age of 12, I started to cook daily meals for my family while my parents worked to support our family. My mother was my first teacher. She taught me the two most important things when it came to food and cooking: ‘Always taste what you are serving, and never take food for granted.’