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2011-07-10
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I havent been to La Creperie in ages so decided to give it a revisit because there were two new crepes on the menu, La boudinée and La Roquefort.The lift that previously did not work was now working, and it was really nice with crushed sparkling glass pieces on the surface of the lift and fitted with mirrors.It happened to be a thursday, the day they serve mussels and chips, it was tempting to get the mussels but I stuck to my original plan and ordered the crepes.I chose to have La Roquefort se
The lift that previously did not work was now working, and it was really nice with crushed sparkling glass pieces on the surface of the lift and fitted with mirrors.
It happened to be a thursday, the day they serve mussels and chips, it was tempting to get the mussels but I stuck to my original plan and ordered the crepes.
I chose to have La Roquefort served first because La boudinee was slighty sweet.
La boudinée:black pudding. stewed apple, salted caramel, sweet crepe
La Roquefort:minced beef, blue cheese sauce, tomato slices, salad
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La Roquefort:
On my previous visits, the crepes were much smaller and two were not quite enough for me, however they were much bigger this time.
The roquefort was filled with minced beef and cheese, the blue cheese sauce was very strong, it was slightly bitter.
++++++++++++++++++++++++++++++La boudinée:
This was made from black pudding, and I love black pudding.
In the crepe it was different to the british type where it contains bits of fat, barley. The black pudding here was more like a pate.
There were sweet stewed apples in it. Basically this crepe is the same as the La sextant but with black pudding!
Anyway my favourite crepe so far, because I am blood thirsty.
It is similar to the Flipino dish Pork Dinuguan with pork blood.
I think next time I will ask for the caramel to be put on the side, because the apples are already sweet.
++++++++++++++++++++++++++++++Nice cutlery with interesting signs
Maybe only vampire hunters can understand it?
張貼
