Eating a crêpe in Paris might seem a bit clichéd, but not at this Paris offshoot of a crêperie in Cancale, Brittany. The pale wood décor is refreshing, but what really makes the difference are the ingredients -- unpasteurized Gruyère, shiitake mushrooms, Valrhona chocolate, homemade caramel, and extraordinary butter from Breton dairy farmer Jean-Yves Bordier. You'll find all the classics here, but it's worth choosing something more adventurous, like the cancalaise (smoked herring, potato, crème fraîche, and herring roe). You might also try a few Cancale oysters, a rarity in Paris. There are 20 artisanal ciders as well.
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