The daily diary of a wandering restaurateur
May 7 - Dining around Brittany
A typical sandwich shop, this one in St. Malo. Being on the coast seafood is a big item. This restaurant made the most of it, offering fresh seafood both in the restaurant and in a retail fishmarket. The display screams "fresh" without having to say anything more. How are you getting YOUR message out?
Is this the best name for a pizzeria? I suspect you could sell a lot of t-shirts with the logo, though, particularly in the US. We could not leave Brittany without visiting a Breton creperie. This one is in Dinard and while the interior decor and service might benefit from some sharpening up, the food was excellent and the prices were rock bottom (particularly after what we had to pay in Paris!)
Dinner crepe of ham, cheese and a fried egg. The pats of butter at the corners was a nice touch. In Brittany, the crepes are typically made with buckwheat. On the right is a strawberry dessert crepe ... without the usual whipped cream ... and without the garnishing strawberry on top. (Margene was faster than my camera!)
© 2004 Restaurant Doctor
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