Jhender

as Le Figaro says:

Genre : Régional
Cuisine : Bretonne
Spécialité : Bio, Crêpes, Poissons – Fruits de mer

Traditionnel mais tendance, sous-titré non sans humour « La crèpe autrement », c’est le concept du Breizh Café, le coin breton à la mode fraichement débarqué en 2007. Ici pas de rustique mais plutôt du bois clair. En cuisine, on utilise des produits haut de gamme : le beurre de chez Bordier, farine bio et blé noir ou encore chocolat Valrhona, sans oublier une vingtaine de cidres au choix.

*jh throws hands up in despair* what to do…

top quality ingredients, and 20-odd types of cider to choose from

found on Rue Vielle du Temple, another narrow street, sometimes they look so unassuming, so normal, so simple, and yet they can hold such treasures that you can never imagine.

why is this road name so familiar, i guess it must be that time when i went to Musée Picasso. and mind you, it was a really untouristy kinda road, like going into some housing neighbourhood. imagine searching for a treasure in Tiong Bahru.

i heart Figaro food reviews:

Entre Chandeleur et Mardi Gras, février est le mois des crêpes. Bon prétexte pour tester vingt crêperies sur un best-seller : la galette complète, fausse ingénue à base de jambon, œuf et fromage.

as jax would say: i want to go to paris. NOW!

i also love making crèpes. why… coz it has a gentle learning curve: its hard to get it wrong, you can start simple and have something quite nicely edible. it is scalable: you can make super elaborate ones with fancy recipes that look astonishingly fabulous. there are different categories/types for the more conscientious. and you can add all sorts of nonsense in, like whipped cream, like chocolate….. chocolate and chocolate, anywhere from nutella to gourmet chocs, unhealthy fruits, maple syrups. you can eat it at the roadside, you can eat it sitting down, you can have a whole meal of it, you can have it for dessert, breakfast lunch dinner party, you can make it healthy unhealthy. but one thing is you have to make it and eat it fresh. and i guess its a type of pastry, so its got that oh-so-exquisite look to it. its also freaking expensive to buy and cheap to make. you should try the dark chocolate one, zomg. i prefer not to have them with icecream tho, makes it all soggy and ruins the texture. powdered sugar is fantastic. and they go with cider, i mean, how many types of food go with cider. ok enough rambling.