A taste of france in fargo couple chooses midwest over europe, opens cafe in downtown inforum mexican cooking recipes for beginners

Their story starts in berlin, germany, where they met — marcela was teaching as a small college and he was working on a master’s degree in education. Marcela had grown up in the czech republic when the iron curtain was falling in the late 1980s. As a teenager, she was sponsored by a foundation to attend private school in the united states, and she ended up in vermont. Benoit, or ben, grew up in france cooking with his grandmother.

"I learned everything because of my grandma," he says. In berlin, he worked for a french chef as they catered various events with a guest list that included movie stars, politicians and business leaders among the thousands of attendees.

Even before their son, johnny, was born two and a half years ago in berlin, ben and marcela knew their time in europe was limited.Cafe amaury they’d been watching the first season of the television series "fargo" when it occurred to them that this midwestern city might be just what they were seeking.


When she’d been living in the states as a teen, marcela recalls a road trip that led her from boston to seattle through south dakota, and she says she remembers the state as "mesmerizing".

"To me, it’s never been boring," she says of living in north dakota. Marcela secured a position as a professor in the history department at NDSU, which she started in january 2016. She and johnny lived in fargo that spring while ben finished his master’s degree before joining his family in august 2016.

His culinary background earned him an invitation to the red river market to make sweet french crêpes, but ben says people often inquired about savory options as well.Cafe amaury the crêpes were such a hit at the market that last fall, red silo owner bobbi jo cody invited ben to open a cafe inside their store.

Just weeks later, cafe amaury – which is a french man’s name and their son’s middle name – opened in december and ben has been making french specialties like crêpes, croque monsieur, croque madame and more. The challenge has been finding the right balance of french ingredients to suit american tastes. The ham and cheese crêpes with crème fraiche has been a hit, he and marcela say.

Another challenge has been locating the high-quality ingredients ben prefers to cook with, like organic flour and eggs, which he gets from doubting thomas farms in moorhead. He gets the majority of his vegetables from prairie roots food co-op.French crêpes

Co-owner todd cody can attest to that important aspiration. "The customers love (his food), and he cares deeply about the quality of what he’s using. (cafe amaury) has been a great addition for our store," cody says.

"People here are very friendly," he says. Marcela says they’ve enjoyed meeting their neighbors and making new friends for the first time in several years.

They both love the wide open spaces. Marcela specifically noted nearby buffalo river state park and how beautiful it is, saying the emptiness just adds to the beauty. She says on a drive to jamestown, they were "transfixed by the emptiness" of it.

Info: find out about daily specials on the cafe amaury facebook page or follow the cafe on twitter.Cafe amaury ben will be making french crêpes at the upcoming red silobration retreat on march 10.