SquareMeal Review of
This all-day restaurant and bar is a modern take on a Breton crêperie and is done out in chic finishes of grey suede banquettes and marble-topped tables. Galettes traditionally made with buckwheat come with some not very traditional fillings such as confit duck leg with caramelised pear and red wine jus, or even served as ‘maki’-style rolls with smoked salmon, avocado, lemon cream cheese and sunflower seeds, although rest assured that you can also find ham, egg and cheese – even if the cheese is posh Comté and the egg in question is from a duck. Sweet-toothed diners can opt for classic fillings including lemon and sugar. The restaurant also boasts its own bar, Le Moulin, which serves up northern French-flavoured cocktails including the Pommeau Spritz (apple juice, cider, calvados and apple blossom flower). No surprises that the wine list is exclusively French.