The traditional French crepes called "galettes" are actually made with locally sourced buckwheat flour, which is high in fibre, gluten free and very easy to digest. They are also egg free and you would never know it with the delicious taste of these crepes.
Our authentic French waitress was very friendly and knowledgeable. She allowed me to create my own crepe. I chose prosciutto, swiss cheese, asparagus, mushrooms and spinach. It was a delicious combination and came with a side salad with a zesty dressing. My dining companion had the La Parisienne crepe, with ham mushrooms, swiss cheese and egg, which was also divine (I tried a bite). They also offer a full bar with cocktails, beers, ciders and delectable French wines.
We completed the meal with a dessert crepe, the traditional simple butter and sugar crepe. The butter was melted into the crepe and the sweet taste of sugar was a unexpected combination l will come back for time and again.
I spoke with the friendly owner, Julie Garrigues, who hails from France. Her father is Michelin Chef, Gerard Garrigues from Le Pastel in the South of France and helped her start the restaurant and give it that authentic French feel in the heart of Sydney.
Julie has got the French touch down with the rustic feel of Provence in the beautiful decor in the restaurant. Light blue chairs and white washed walls make for an incredibly cosy and warm environment.
Julie, the owner pictured on left. The rustic decor pictured on right