For who ? Those that need refined galettes in a refined setting.
Cult pancake? A whole pancake or a sausage pancake, garnished with mustard, walnut pesto or onion, as desired.
The pancake was for a very long time in Paris this unrefined dish of a pupil or vacationer, swallowed on the run in Saint-Michel between two bowls of dangerous cider, in a cardboard-paste decor. A distant period if we’re to imagine the latest vogue for high quality Breton creperies: succulent pancakes and candy crepes, based mostly on good (natural) merchandise from the Gaelic nation. Krügen is clearly a part of the lot.
This creperie and delicatessen with a clear look (Scandinavian furnishings, concrete ground, surfboards on the wall) opened its doorways in 2015, within the effervescent rue de la Fontaine-au-Roi. On the menu, buckwheat classics (well-known wholemeal or sausage galette), cleverly twisted by the chef, and garnished with mustard, walnut or onion pesto. A deal with, carried by the crispness of the dough. It’s mild and doesn’t weigh on the abdomen.
A lot in order that within the occasion of a big slab, it’s higher to proceed with a dessert. Like this candy wheat crepe or a revisited kouign, a sort of Breton pancake, with out the caramelized facet of kouign-amann. We go away with a full procuring bag, after raiding the grocery retailer: ciders, canned sardines, fish soup, fleur de sel with pepper, seaweed to prepare dinner… Good level: throughout the week, the lunch menus are between 10.50 and 13 €50, and on Saturday and Sunday, two brunch formulation at €20 and €25.
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