Results tagged galette from David Lebovitz

Things I’m Liking…

cassolets

Les cassoles

I love my everyday bowls, which were gifts from my friend Kate who lives in Gascony. They’re from a semi-local potter which makes cassoles, the bowls for preparing Cassoulet. But I’ve loved these little fellas forever and use ‘em for my daily soup and noodle bowls. I’ve posted pictures of them on the site and folks have asked me where oh where they can find them. (Here’s one site.) But because they’re somewhat fragile to ship, and rather heavy, you might want to consider hauling them back from France yourself if you don’t live here*. However I came across them at the J’Go stand in the Marché Saint Germain des Près in the 6th. If you want them, and are coming to Paris – bring bubble wrap! (And some extra cash; they’re €24 each.)

chocolate with salt and olive oilArbequina olive oil

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Blue Cheese Biscuits

blue cheese biscuits

I have a bad habit of reading cookbooks while I’m eating, if I’m alone at home. I like flipping through the pages and looking at pictures, but the downside is that too often I get so excited about a recipe that I don’t even finish dinner and head over to the kitchen and start pulling out the tubs of flour and sugar. To avoid malnutrition, I finally decided that I should just bookmark recipes that look interesting to me and get back to them later.

Quite a while back, I’d bookmarked the recipe for Galettes au Roquefort in Mastering the Art of French Cooking just because these finger-sized crisps sounded so good and the recipe looked so darned simple. Plus I loved the idea of crisp, savory biscuits with the sharp tang of blue cheese in them. Unfortunately I now have a rather imposing stack of cookbooks with recipes bookmarked in them, and as the stack grew, this one moved farther and farther down the pile.

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West Country Girl

There’s a new girl in town. And she owns a small crêperie which has been getting lots of good press in the food magazines, in spite what some might feel is a relatively obscure address.

table and charis business cards

To me, though, it’s not all that obscure because I go over there all the time, as it’s located near one of my favorite buildings in Paris, which I keep walking by thinking that one fine, lucky day, there will be a A Vendre (or A Louer) sign up so I can move into one of the fabulous retro apartments. (And as a bonus, I could have fresh crêpes whenever I want.)

paris

I kept meaning to ask owner and crêpe-maker Sophie Le Floc’h how she came up with the name West Country Girl for her French crêperie, located in the nondescript passage Saint Ambroise. But it’s an address I’m happy to travel to, even if I wasn’t apartment-hunting, because she’s a true Bretonne and really know how to fry up a crêpe.

She offers a number of crêpes and buckwheat galettes, and like her, I prefer the simpler ones.

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Pimping My Crêpes

pimp my galettes

Turn on the television any night in France and chances are excellent that you’ll land on a program, held in a brightly-lit studio, where celebrities, authors, and other French luminaries mingle, chat, and talk about issues—or whatever they feel like.

For some reason, though, they don’t run a banner at the bottom while the person is talking, like they do incessantly on American television. And because of that, I usually have no idea who all those overly-made up people are.

So I’ll ask—”Romain…who is that?”

folded galette

He’ll be surprised, really surprised…”You mean you don’t know who Valérie Lemercier is? She is a very big star. Très, très connu!” I always hate bursting bubbles, so I’ll nod kind of half-heartedly, although I’m not so good at keeping a poker face and hiding my feelings.

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10 Insanely Delicious Things You Shouldn’t Miss in Paris

Pain aux ceriales
How about a pain aux cereales?

Here’s my list of Ten Great Things To Eat in Paris, things I think you shouldn’t miss!

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Buckwheat Crepe Recipe

I can’t tell you how many times I’ve been asked the age-old question: “How did you start cooking?”

My usual wise-guy answer?
“Well, I turned on the stove and put a pan on it.”

In reality, I probably should acknowledge a debt of gratitude to Anna Maria Albergetti who got me on this whole obsessive measuring-thing, hawking those carefully delineated bottles for mixing up Good Seasons salad dressing. But I also think some of it began at our local mall, at The Magic Pan, one of those crêperies that popped up everywhere in the 70′s. In the dining room, women in puffy-sleeved dresses stood over a open-flamed, circular crepe-cooker, presiding over a bevy of hot skillets that turned slowly over the flames, frying crêpes as fast as they could.

Wanting to be just like the girls at the mall, minus the puffy-sleeved dresses (which would come later in life), I bought one of those worthless numbers; a Taylor and Ng crêpe pan with a rounded bottom where you dipped the underside of the hot pan in a big bowl of batter, praying it didn’t stick before you could lift it up and flip it over to continue.

And apologies to my family for all those crêpe-filling experiments, especially the chicken in cream sauce, which, in my impatience, I madly kept adding spoonfuls of flour to until it thickened—which I presumed should take all of about 20 seconds.

The result?

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Where to Get the Best Crepes In Paris

making crêpes

People that come to Paris commonly request “Where can we get a great crêpe in Paris?”

For street crêpes, in the area around the gare Montparnasse in Paris, there are a plethora of crêperies since the trains departing and arriving from that station go to Brittany and the immigrants set up shop there once upon a time. In an area crowded with crêperies, the one that stands out is Josselin. It’s noisy, bustling, and lots of fun.

galette

But no matter where I go, I’m a fan of the classic complète, a buckwheat galette (crêpe) enclosing a fine slice of jambon de Paris, grated gruyère cheese, and a softly-fried egg resting in the middle waiting to be broken to moisten the whole thing. I like my galettes crisp at the edges, with the earthy taste of real, freshly-ground buckwheat. Alongside, there’s nothing better than cider, such as Val de Rance, brut, of course, which is the driest of the fermented apple ciders. For dessert usually get just a simple galette smeared with salted butter and a puddle of honey, warmed by the galette.

One bit of advice; a regular crêpe made with white flour is called a crêpe, and one made with buckwheat flour is called a galette, or sometimes crêpe au blé noir. Some menus list both, so you can choose between them. Desserts are usually served on regular flour crêpes, but you can often ask for buckwheat ones.

Here are some favorite places to indulge. Several are popular, so be sure to call and reserve if you can.

My Favorite Addresses for Great Crêpes in Paris

Josselin
67, rue du Montparnasse (14th)
Tél: 01 43 20 93 50

Crêperie Bretonne
67, rue de Charonne (11th)
Tél: 01 43 55 62 29

Breizh Café
109, rue Vieille du Temple (3rd)
Tél: 01 42 72 13 77

West Country Girl
6, passage St. Ambroise (11th)
Tél: 01 47 00 72 54

Little Breizh
11, rue Grégoire de Tours (6th)
Tél: 01 43 54 60 74


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