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Creperie in Paris producing a salted butter, galettes and a menu of fresh and seasonal ingredients.
Caramel Sarrasin is a creperie which gets its name from the two fetish products of the chef, Stéphane Beraza, Master crepe chef trained in Brittany. The first is the salted butter: his homemade recipe has been refined after long years of experience, it is enriched with spices depending on the mood. The second is the basis of his pancakes found in the depths of Cotentin, in a traditional miller. On the menu, 5 dishes completed with a list of fresh and seasonal ingredients to make your own compositions (country ham, grilled sausage, wilted leeks, dried tomatoes, homemade mustard, or fried onions). A pancake salad? It is a cold buckwheat pancake stuffed with well-garnished big raw vegetable salad with its homemade vinaigrette. A sweet-savoury pancake? It will be, for example, stuffed with aubergine, with goat's cheese, with honey and with pine nuts. In total-sugar version, the pancake is fine and soft, decorated with brown sugar and orange blossom, and always with salted butter caramel. The place is not large but you can feel the sincere welcome and can even privatise it for evenings with friends.
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Bémol : Crêpe basique un peu sèche et service lent ce midi