Chez Nous Bistro

The first time I had a Galette in Brittany was actually before I met Franck. I was visiting the people for whom I’d worked the summer before in the Loire Valley, and ended up in a 400 yr old stone house in Brittany for the weekend with them! Neighbors brought a real “biliq” to the house (a crepe griddle that can run on electricity or gas; you turn the batter with your wrist using a wooden scraper…not easy!!) and we had an amazing dinner of cidre and Galettes and Crepes. In Brittany, when you go to a creperie for a meal, the savory dishes are on the Galettes, which are crepes, but made with buckwheat flour (“ble noir”). For dessert, you order a Crepe, which is made with white flour and which we see more often in the States. You can top your Galette with whatever you like: cheese, ham, onion, mushrooms, egg: the works is called a “Complet”. At the restaurant, we often serve them with fish, filled with julienned vegetables. They always surprise and delight the guests…they are just so delicious! We can’t wait to share them on Thursday night for our “Manger! Boire!” crowd. This is really Franck’s soul food, and he loves to demonstrate them!