In this new, casual bistro, proprietress Veronique and crew turn out simple sandwiches and buckwheat crepes, also known as galettes, from a semi-sweet crepe mixture grilled on a dry skillet, using a technique that has been passed down for generations. Signature items include the Flo—a crisped crepe folded around the sharpness of red onion, the fatty nuttiness of Swiss, a herbaceous hit of parsley and a bit of tangy sour cream. Big Ben is made with mozzarella cheese and raspberry jam; La Véronique, with Brie, strawberries, baby spinach, and maple syrup. Apple cider, a traditional Breton beverage of apple juice fermented in the bottle just like Champagne, is also served. Crepes are presented in the distinctive square Bretonne-style fold, whereupon Veronique tears down the paper bag's edges, looks every patron in the eye, and says "bon appetit."
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