Different from crepes, galettes are made with buckwheat flour and hence drier but healthier. The classic No. 3 parcel tasted like a light breakfast with sauteed mushrooms, comte cheese and sunny side up.; and the runny yolk served like a mini dip. The flavour of No. 10 was interesting with its combination of wild trout atop a caramelised leek fondue; which was well balanced by the unflavoured and crispy galette.

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