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Crêpe Dinner
Party
March 14, 15 & 16
$35
per person
Not including tax & tips
Three
Course Prix Fixe Menu
with a
glass of Apple Cider from Normandie
Bonjour
a tous,
Bienvenue to our second edition of the Crêpe
Dinner Party.
Here is a special menu directly from Brittany
where I grew up.
Thank you for your support...
Chef Eric Masson
Appetizer - Select One
Galette
aux Escargots
Escargots sautéed with
shallots, flambéed with Cognac, finished in a
garlic cream sauce,
served in a buckwheat crêpe.
Or
Crêpe
Normande
Sautéed scallops, shrimp
& mushrooms prepared in a lobster bisque,
served in a crêpe au froment.
Or
Galette
Forestière
Wild mushrooms blend
sautéed with shallots, finished in a Port wine
reduction demi,
served in a buckwheat crêpe.
Entree - Select One
Crêpe
Florentine au Saumon
Fresh salmon filet
poached in white wine, served in a crêpe au
froment with sautéed
baby spinach and a lemon cream sauce.
Or
Galette
de Filet de Porc au Calvados
Medallions of pork
tenderloin sautéed with caramelized apple,
flamed with Calvados,
served in a buckwheat crêpe.
Or
Boeuf à
la Bretonne en Galette
Filet mignon tips,
sautéed with onion, mushrooms & smoked ham,
finished with Madeira,
served in a buckwheat crêpe.
Dessert -Select One
Crêpe
Suzette
Crêpe caramelized with
butter and sugar, flambéed with Grand Marnier
and finished
in a delicate orange sauce.
Or
Chocolate Raspberry Crêpe
Raspberry sorbet, warm
chocolate sauce and raspberry coulis.
Our regular menu is also
available.
Crepe Dinner
Menu is not available with discounts, cards,
or coupons, Thanks,
Crêpes &
Galettes
The Galette is a crêpe that is
made out of Buckwheat flour. Some say the
galette is man’s oldest food. The Galette
originated in Brittany where it is called the
“jalet”. The galette was originally baked to
replace bread. They cooked it on hot flat
stones. The Breton farmers grew buckwheat,
which was very exciting for them because not
much flourished in the harsh climate of
Brittany. What made the Buckwheat crêpes even
more delicious was the fact that they were not
taxable. The reason: buckwheat flour could not
be used to bake bread, therefore not taxable
in France, a nice legal loophole. The galette
had only three ingredients; flour, salt and
water, very inexpensive to make.
In Brittany it was a tradition for a bride to
make a galette and throw it in the cupboard of
her new home. This was to protect her children
and ensure domestic happiness.
As modern times approached, white flour was
easier to find and much cheaper than
buckwheat. The galettes made with buckwheat
became a more expensive food, so they started
using white flour, “froment” instead of
buckwheat and the farmers stopped growing
buckwheat. Now buckwheat is imported from Asia
where it is very cheap to produce, however
that is not reflected in today’s prices of
buckwheat flour. Some farmers in Brittany have
taken to the fields to grow buckwheat like
their forefathers.
Crêpes au froment are what people are most
familiar with. They are the thin white pancake
that is a little sweet and stuffed with all
sorts of culinary delights. Crêpes, like
Galettes, are also very easy to make. They
became first fast food in France. Still today,
you will see crêpe stands everywhere. They are
quick to make and taste absolutely delicious.
One of the most famous and delicious crêpe
desserts happened by mistake.
Here’s the story:
King Edward VII from England liked to spend
his winter in the South of France. One winter
he was courting a young French woman and
invited her to dinner. During dinner the chef
brought the crêpes to the table and the orange
liquor spilled and caught on fire. Thinking on
his feet, the chef folded the flaming crepes
and served them to the King.
King Edward VII loved the crêpes and named the
newly discovered dessert after his lady,
Suzette, hence the name Crêpe Suzette.
K M
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