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2015-08-02
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On this Friday night, we went to visit the third La Crêperie situated in the L Square which was a 3-minute walk from Causeway Bay station. Those who had visited their Wanchai or Sheung Wan stores would find the design and the marine theme familiar; the restaurant was decorated like a cabin, staff were in sailor uniforms and the salt and pepper pots were mini lighthouses. This crêperie coming from Brittany (or Bretagne in French) was fast becoming a favourite among diners in the area, patrons cou
On this Friday night, we went to visit the third La Crêperie situated in the L Square which was a 3-minute walk from Causeway Bay station. Those who had visited their Wanchai or Sheung Wan stores would find the design and the marine theme familiar; the restaurant was decorated like a cabin, staff were in sailor uniforms and the salt and pepper pots were mini lighthouses. This crêperie coming from Brittany (or Bretagne in French) was fast becoming a favourite among diners in the area, patrons could come for dinner or desserts or both. The warm welcome amidst the jovial ambience made us feel at home and it was quite enjoyable watching staff bustling around the open kitchen. We began with chilled apple cider which was a local beverage that went well with crepes; there were sweet and dry ones to choose from - the former tasted of the very essence of apples and the latter was much smoother when you ate it after crepes. For appetizer we chose the mini galette with ham, quail egg and black truffle. The intoxicating fragrance of black truffle wafted under our very noses as we bit into the thin crisp wheat galette - a perfect match. We went on to La Piano - which was a savory mix of cheese, salmon and smoked salmon on a wheat crepe which was so fresh that one could almost taste the sea breeze. After that came the part my companion loved best - the desserts. Here the crepes were made from batter that contained eggs. First the one with pistachio ice cream atop; it was lightly sweet with the crisp almonds and mint leaves garnish. Then the heavenly conclusion with a flambé which was a nice show with the flames licking the rum raisin pineapple crepe with coffee ice cream. Not many eateries would prepare this with a whole uncut ring of pineapple and it was an exquisite experience as the strong flavours were in harmony and not competition.
This most satisfying night turned out to cost only $221 per head; there would certainly be encore visits with the very heartwarming service (thoughtful down to the very detail of water temperature), the wonderful crepes and the comfortable setting.
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