FoliePop opened in September 2020 with Kevin D’Andrea as executive chef. (Grace Dickens / Community Impact Journal)
FoliePop’s is a French restaurant and café serving sweet and savory cuisine in the Hill Country Galleria. Opened in September 2020, the restaurant is led by Executive Chef Kevin DeAndre, an experienced French chef with an interest in making French cuisine something everyone can enjoy.
“It’s a fun and very affordable concept,” D’Andre said. “Whether you are 3 or 73, you will love it. This place is a positive place where everyone can come and enjoy. “
D’Andre has worked with many famous chefs on the culinary scene. In addition to being a finalist “Top Chef” in France in 2015 and winning the “Best Young Chef 2016” award in France, he won the “Best Bistrot de Paris” award in 2016 for his restaurant, Mensae, located in Paris. After moving to the United States in 2018 and working as an executive chef at La Villa in Houston, D’Andre developed the idea for FoliePop shortly after the pandemic.
The restaurant’s signature FoliePop is a cream-filled pie-like base, topped with a hard, spherical syrup-filled crust that should be “popped” on it before eating. Premium is made to order with multiple flavor customization options for each serving of the dessert, including the base, cream inside, and syrup on top.
A favorite of its customers, the Paris-Austin FoliePop has a cake base with vanilla cream inside and a chocolate and hazelnut topper. Meanwhile, Magnifique offers a cookie base with a caramel and vanilla cream filling on top. The restaurant offers six unique proposals for each portion of the dessert that can be combined according to the customer’s tastes. Selling restaurant-style interactive desserts in a boutique, D’André said he wanted everyone to be able to enjoy FoliePop.
“Anyone can come,” Dandrey said. “You have $ 10 in your pocket and you can have lunch, dessert or coffee. [I want to] To be out of this cliché, “it’s French, it’s expensive”.
Delicious French street food is also a staple on the menu, offering many different toppings and toppings for the 6-inch brioche buns. One option his customers love, D’Andre said, is The French Cowboy, with home-cooked smoked brisket braised for six hours and topped with melted cheddar cheese and homemade barbecue sauce. Another option is Croque Monsieur with truffles, ham and cheese with truffle oil and bechamel topped with melted Swiss cheese.
D’Andre said the menu focuses on high-quality local ingredients and produces many of the items used in their dishes in-house. The goal, he says, is to try to do as much as possible within the company. For coffee drinks, FoliePop buys coffee beans from the Greater Good Coffee Company, one mile away.
“Our chocolate is one of the best chocolates you can find on the market,” D’Andre said. “We temper the chocolate by hand, so it’s a lot of work, but we pay attention to every product we make here. “
FoliePop’s was recently named one of the 20 finalists in the annual HE-B Best Quest For Texas Best Tartlets contest, which is now available at select HE-B’s in the Lake Travis-Westlake area. The tartlets come in six different flavors and have a cookie bottom filled with jelly and cream. The restaurant also serves sweets for many local locals, such as hotels.
13420 Circolo S. Tunnel A-140, Austin
Opening hours: Monday to Wednesday. 8:00 – 21:00, from Thursday to Sunday. 8:00 – 22:00
12400 W. Hwy. 71, Cave of the Bees; 512-263-0528
2000 S.RM 620, lakeside; 512-599-5800
Highway 7901. 290 Austin; 5440-288-512