French Touch Creperie
What makes a good crepe, aside from the batter and the filling? Making it correctly is a must, and Julia Garrigues has the skills needed for this in spades. Crepe master and daughter of Michelin chef Gérard Garrigues, Julia runs French Touch Creperie, a traditional French creperie on Crown Street. Everything here is designed to transport you to France. From the names of the dishes written in French, to the staff’s outfits (striped tops and berets) and the decor.
The buckwheat flour, gluten-free galettes (savoury crepes) menu includes classics such as the Déjà Vu, with ham, Swiss cheese and eggs, and the Hon...hon...hon...hon, with smoked salmon, cream cheese and dill. One of the restaurant’s signature dishes is the La Bleue, with blue and Swiss cheeses, prosciutto, caramelised pears and walnuts.
On the sweet side of the menu you’ll find crepes with homemade salted caramel, Nutella or fresh seasonal fruits. One of the more indulgent options is a crepe filled with chestnut purée, vanilla ice cream, homemade Chantilly and Speculoos crumbs.
To remain traditionally French, galettes and crepes must be eaten alongside a bolée de cidre (a bowl of cider). Choose from no less than nine French ciders, usually stronger and drier than Australian ones. French cocktails, wines and champagne are also available.
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