Locomotoring

Seven continents, seven seas, seven billion people and seven thousand good eats …

Crepe fix in Paris

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Bacon and egg galette

Located in Montparnasse, Cafe Josselin co-exists with several other creperies within a 300 ft radius, but Josselin is heavily croweded and others no so much. To avoid long queue during lunch hour, arrive at noon or earlier. Inside, it is warm and cozy – like a busy brewery. Service is fairly prompt and very soon you will find yourself sipping a dry cider.

Galettes and crepes are pretty much alike except one is made from buckwheat and other from regular flour. Galettes happen to be my favorite buckwheat concoction. Although, my mom-in-law’s buckwheat paratha stuffed with spicy potatoes is not too far behind. Galette should be crisp and lacy like an Indian dosa. The nutty flavor of buckwheat is perfect counterpart for butter. Not that galette needs any sprucing up, but I decided to order mine with bacon, egg and stuffed onions. My husband ordered one with ham, egg and stuffed eggplant caviar. Both were excellent, far nuttier and crisper than the ones we had at Breizh during our previous visit.

Cafe Josselin

Apple Cider

I love sweet galettes as well – buckwheat works really well with orange and chocolate flavors. If I had paid more attention to David Lebovitz,  I would have asked for a sweet galette at Josselin. But since I hadn’t, we ordered a basic crepe flambe to share which unfortunately was very forgettable.

Written by Som

December 29, 2012 at 4:11 am

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