S u i t e : a u : C h o c o l a t

[suite au chocoloat | Trier ]

WRC, (thats world rally championships for those like me who had no idea) was in town for the weekend. To me it was like a massive go kart track for big kids!

Anywho, we happened to duck into a side street before the the streets were closed off and snuck in a bite before the engines rolled.


The espresso & espresso machiato was pretty good, but not as good as Cafe Lecca

Due to the name we thought we’d sample Sweet crepes, but they were unfortunately off the menu for the day, so we ordered Galettes…

what are galettes I hear you ask?…

Galette is a general term used in French to designate various types of flat, round or freeform crusty cakes.[1][2] One notable type is the galette des Rois (King cake) eaten on the day of Epiphany. In French Canada, the term galette is usually applied to pastries best described as large cookies.

Galette, or more properly Breton galette (French: Galette bretonne, Breton: Krampouezhenn gwinizh du), is also the name given in most French crêperiesto savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. Galette is a type of thin large pancake mostly associated with the regions of Normandy and Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne.

It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices, berries, or similar ingredients. One of the most popular varieties is agalette covered with grated Emmental cheese, a slice of ham and an egg, cooked on the galette.[3] In France, this is known as a galette complète (a complete galette). A hot sausage wrapped in a galette (called galette saucisse, a tradition of Rennes, France) and eaten like a hot dog is becoming increasingly popular as well.

Prociutto with walnuts was a little salty and dry, but was still very appetising.

The Galette ‘italianische’ was seriously yummy boasting with essential Italian flavours : fresh tomatoes, fresh mozerella and fresh basil. All lovingly drizzled in olive oil.

The cars may have been driving fast and loud, but breakfast on this particular sunday was eaten slowly and peacefully.

I’ll be sure to come back to play with the chocolate.

.    .    .

Tastefully yours,

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2 thoughts on “S u i t e : a u : C h o c o l a t

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