The restaurant is like a favorite pair of jeans: the perfect fit for any occasion: the incredibly charming chalet ambiance provides the ideal setting for a casual or business lunch, après-ski, rehearsal dinners, birthday parties and of course a romantic candle-lit dinner.


The Trio Running the Show



by Amanda Rae

Crêperie du Village may be the only Aspen restaurant with an all- European cast; proprietors Raphael Derly and Karin Derly hail from Marseille and Austria, respectively. The couple has furnished the cozy, 50-seat subterranean space with artifacts and other petits trucs from their travels around the globe. As such, crossing the threshold transports diners to a chalet tucked high in the Alps, infused with the rock ’n’ roll lifestyle led by the trio running the show.


Born in the western countryside of Mayenne, France, Chef Sébastien was raised on his family’s farm and knew from a young age he wanted to become a chef. After graduating from culinary school at the age of 20 with both a cooking and a pastry chef degree, Sébastien traveled the world, studying under the tutelage of two- and three-star Michelin establishments including DANIEL by Daniel Boulud in New York City and La Belle Epoque in Versailles with Alain Raye, controversial chef with avant-garde cuisine and flavor pairings. Numerous restaurant tenures continued around the globe, each building on his career and broadening his culinary horizons, including: Potel & Chabot in Paris; Cocoa Café in Paris; La Mirabelle and La Goulue in New York City.

Most recently Chef Sébastien has been at the helm of Le Comptoir, his own classic French Bistro with a contemporary touch in Brooklyn, NY. Le Comptoir was voted #1 French restaurant in Brooklyn by Zagat as well as the most popular Brooklyn Brunch destination.

As the Executive Chef of Bagatelle New York, the city’s hottest host for globetrotters, celebrities and tastemakers looking for a lively dining experience, Sébastien brings his years of expertise and creativity to the forefront of the city’s dining scene. Sébastien breathes new life into the chic St. Tropez meets Paris inspired restaurant with concoctions such as Crispy Roasted Artichokes Salad, Maine Scallops “Au Pistou” (Basil, almond, pesto, green pea puree) and 1000 Layers Crepes Cake (Lemon curd & raspberry compote) in addition to finessing classic Bagatelle dishes such as Tartare de Thon (Yellow fin tuna tartare, avocado, cilantro, citrus soy vinaigrette, taro chips) and Poulet Truffe Pour Deux (Truffle natural whole roasted chicken, roasted yukon gold potatoes, shallots, button mushrooms—for two).

He also created the “$1000 ice cream sundae”, a very decadent creation who did get the restaurant industry roaring for few months after its creation in May 2014.