In this casual bistro, proprietress Veronique and crew turn out simple sandwiches and buckwheat crepes, also known as galettes, using a technique that has been passed down for generations. Signature items include the cheese crepe, 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; and the Veronique, made of Brie, strawberries, baby spinach, and maple syrup. Limonana, a refreshing
drink made of mint leaves, lemon juice, organic cane juice, and water is also served (hot or cold). Crepes are presented in the distinctive square Bretonne-style fold, whereupon Veronique tears down the paper bag's edges, looks you in the eye, and says, "Bon appétit."