Cuisine:

• French
• Continental
• European
• Others
• Desserts and Patisserie

Beau Monde Description:
Imported flat round, cast-iron crêpe griddles are used to prepare crêpes. The people of France, especially those of Northwestern region of Brittany, have enjoyed crêpes since the Middle Ages. There are two kinds of crêpes or krampouz from Brittany: ble noir are savory crêpes made with buckwheat flour and froment are sweet crêpes made with wheat flour.
Everything old seems new again with crêpes back on the scene. There is no more pleasant place to have them than in this restored house in Queen Village. French doors thrown open in summer reveal velvet drapes and Chinese-looking gilt panels around the room. A handsome fireplace done in mirrored, mosaic tiles lightens a neutral palette of greens and browns. Crêpes are a Breton tradition and these are "le vrai" articles, made with buckwheat or plain flour. Starters include a selection of three pâtés served properly with cornichons, or a salad with thin-sliced duck breast. Entrée crêpes are golden envelopes that may contain beef bourguignon, roasted vegetables or a plain fried egg. Dessert crêpes may be filled with Nutella, fresh fruit or lemon curd. Upstairs, you'll find live music, drag shows and more at L'Etage cabaret.


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