Eating a crêpe in Paris might seem a bit clichéd, until you venture into this modern offshoot of a Breton crêperie. The pale-wood, almost Japanese-style decor is refreshing, but what really makes the difference are the ingredients—farmers' eggs, unpasteurized Gruyère, shiitake mushrooms, Valrhona chocolate, homemade caramel, and extraordinary butter from Breton dairy farmer Jean-Yves Bordier. You'll find all the classics among the galettes (buckwheat crêpes), but it's worth choosing something more adventurous like the cancalaise (traditionally smoked herring, potato, crème fraîche, and herring roe). You might also slurp a few Cancale oysters, a rarity in Paris, and try one of the 20 artisanal ciders on offer. The nonstop serving hours from noon to 11 pm can be a lifesaver if you're shopping in the Marais. Weekends are hectic, so be sure to reserve.