July 24, 2008

Sweet and savory in Bretagne

I never liked savory crepes or galettes until I tried those of Café Breton. After eating my crepe with great relish, I realized what other restaurants did wrongly: they use exactly the same batter for their dessert and savory crepes, which is slightly sweet and therefore tastes strange with meat or seafood. To distinguish between the two, Café Breton uses the word 'galette' for their savory meals and the word 'crepe' for the desserts (although if you look for their definitions in an English dictionary, you get the same description). The mural at the Trinoma branch of Café Breton caught my eye: a pretty accurate map of historic Britanny.

Café Breton


Layrayski said...

Where's the photo of the food? :)

Harry Makertia said...

In Bandung, the put almost everything on crepes! Though, I like the plain one, so they always look at me strangely when I order my crepe.

Hilda, fire in Indonesian languange is "api". It's quite similar with tagalog, isn't it?

Ken Mac said...

hope you had some wine with your crepe!

Olivier said...

un petit coin de France, voila ce qui fait plaisir à voir ;o)
a small corner of France, here is what are pleased to see ;o)

USelaine said...

The best crepe I ever had was about six years ago in Santa Barbara, California, at a place called Pacific Creperie. The woman talked to me in French the entire time, with a cheerful smile, no matter what I said in English. It was charming. I remember the texture of the savory meat was finely shaven, and the overall effect was delicate and delightful. Thanks for reminding me of it.

melanie said...

Bonjour de Bretagne ! Ici la galette reste une nourriture très appréciée. Il en est vendu dans les rues le mercredi et le vendredi et il y a de nombreuses crêperies. Dans toutes les fêtes, ici, il y a des marchands de galettes.

La galette est faite avec de la farine de blé noir (= sarrasin). Elle est accompagnée de toutes sortes de bonnes choses : saucisse, bacon, jambon, fromage, boudin, oeuf etc, sans oublier le beurre (salé).

La crêpe est faite avec du froment (= blé). On la mange au sucre, à la confiture, avec des pommes, des amandes ou du chocolat ou flambée à l'eau de vie, au rhum, à l'armagnac, au grand-marnier, etc.

Avec les galettes et les crêpes, on ne boit pas de vin. On boit du cidre ! Brut de préférence .

Et tout se déguste avec solennité et grand plaisir. Si vous venez par ici, je vous en ferai goûter !

Tout savoir sur le blé noir, ici (avec photos : http://www.journal-la-mee-2.info/spip.php?article1665

Merci d'avoir apprécié le plat traditionnel de la Bretagne.

Debbie Courson Smith said...

Hi Hilda - yes, show us a picture of the food, too. Crepes are so beautifully presented, it "adds" to the flavor.

Louis la Vache said...

"Louis" has some recipes for crêpes at his recipe blog.

"Louis" was able to see the Tall Ships sail under the Golden Gate Bridge yesterday.

Laurie Allee said...

Hilda, what a great blog! Thanks for visiting mine. I'm looking forward to exploring Manila with you.

Uselaine, I agree with you about Pacific Crepery!



Dina said...

I believe you ate the crepe fast enough and never took a photo right? :)

you have some great shots here well done.

Stevenson Q said...


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I just went here to say hello and I love your post! I just hope I can make one myself sometime and be back here again. i haven'tposted because we were just trying the connection using cellfones. And it's quite good to say So I just dropped by your page! Thank you so much and hope to here fromm you again soon!

God Bless you and Mabuhay!


Becky said...

This looks like a fun restaurant to try. Next time I'm in Manila I should give it a go. Pretty sure that won't be anytime soon, though I did enjoy my experience in the city the one time I was there. But that was years ago...back in 1999, I believe.

• Eliane • said...

Ah, les galettes de froment. I don't know, never really like that. It's ok but not something I would really crave. Crèpes on the other hand..