Dining Experience: Brunch
Venue: La Bréhandaise Crêperie
Specialty: Crepes - French
Location: Queen and Ossington
Menu items: Crepe La Complète + Crepe Chateaulin
Drink Pairing: Cappuccino
Glass of wine, checked. Comfy chair, checked. View of downtown Toronto, checked. Laptop open and ready to write, checked :)
Dear Foodies,
My love for all things French has persisted. My palette has been overpowered by the soft and wonderful after-taste of my last dining experience at Bodega. Therefore, I have decided to indulge once more in French cuisine. And what better way to keep my French saga going, than to go visit my friend Pascal Poilbout, Mâitre-Crêpier and owner of the most amazing creperie in Toronto - La Bréhandaise, and so I did.
La Bréhandaise is a petit and cozy restaurant with a Bretagne inspired décor. As soon as you enter, the smell of freshly made crepes welcomes you and easily transports you to the North-West of France.
Once you take a 360 degree look at the room, you will notice right away who Pascal is and where he makes the magic happen. I met Pascal about a year ago, on a cold winter night when a friend and I were wondering on Queen street looking for a place to eat dessert. I found this place with the help of my fellow Yelpers and needless to say, I was not disappointed. Always trust fellow foodies.
As soon as we came in, Pascal greeted us with a big smile and the always notorious and lovely French accent. And like any language geek like me would do, I quickly switched the chip on my brain and started yapping to him in French...as I do every time I come eat at Pascal's now. (Merci Pascal pour avoir la patience avec moi)
Every time I eat here, his food takes me back to France. The texture of the crepes is soft, sweet, buttery, fresh, salty, accented...an experience.
The accompaniments of the crepe are typical française. There are no Americanized ingredients, no cheddar, no ketchup and most importantly no mayo! Gosh, how I hate when restaurants do that. A good original French crepe has no added, needless ingredients to make them taste better.
My brunch kicked off with La Complète. The crepe came with emmental cheese (very common to use this kind in France), ham and a very well placed over-easy egg mixed within the cheese (Pascal, how did you get it in?!?). It was perfect.
I followed my salty start with crepe Chateaulin. My favourite sweet crepe on the menu. I order this crepe every time I come here.
Le Chateaulin comes with a base of home-made chocolate sauce, drizzled with coconut flakes and finished with a light garnish of seasonal fruit. Not forgetting, a delicious scoop of either Vanilla or Chocolate ice-cream placed next to your crepe, with a base of a crunchy bowl-shaped crepe, that was purposely left to gently get burned and crispy. Hello!
Should I even say more about this place? Only, that you will have to experience it for yourself.
Until next time Foodies.
NOTE: La bréhandaise closed a few months after this review took place. Sorry my fellow foodies.
Buen Provecho,
Foodies Inc.
Glass of wine, checked. Comfy chair, checked. View of downtown Toronto, checked. Laptop open and ready to write, checked :)
Dear Foodies,
My love for all things French has persisted. My palette has been overpowered by the soft and wonderful after-taste of my last dining experience at Bodega. Therefore, I have decided to indulge once more in French cuisine. And what better way to keep my French saga going, than to go visit my friend Pascal Poilbout, Mâitre-Crêpier and owner of the most amazing creperie in Toronto - La Bréhandaise, and so I did.
La Bréhandaise is a petit and cozy restaurant with a Bretagne inspired décor. As soon as you enter, the smell of freshly made crepes welcomes you and easily transports you to the North-West of France.
Once you take a 360 degree look at the room, you will notice right away who Pascal is and where he makes the magic happen. I met Pascal about a year ago, on a cold winter night when a friend and I were wondering on Queen street looking for a place to eat dessert. I found this place with the help of my fellow Yelpers and needless to say, I was not disappointed. Always trust fellow foodies.
As soon as we came in, Pascal greeted us with a big smile and the always notorious and lovely French accent. And like any language geek like me would do, I quickly switched the chip on my brain and started yapping to him in French...as I do every time I come eat at Pascal's now. (Merci Pascal pour avoir la patience avec moi)
Every time I eat here, his food takes me back to France. The texture of the crepes is soft, sweet, buttery, fresh, salty, accented...an experience.
The accompaniments of the crepe are typical française. There are no Americanized ingredients, no cheddar, no ketchup and most importantly no mayo! Gosh, how I hate when restaurants do that. A good original French crepe has no added, needless ingredients to make them taste better.
My brunch kicked off with La Complète. The crepe came with emmental cheese (very common to use this kind in France), ham and a very well placed over-easy egg mixed within the cheese (Pascal, how did you get it in?!?). It was perfect.
I followed my salty start with crepe Chateaulin. My favourite sweet crepe on the menu. I order this crepe every time I come here.
Le Chateaulin comes with a base of home-made chocolate sauce, drizzled with coconut flakes and finished with a light garnish of seasonal fruit. Not forgetting, a delicious scoop of either Vanilla or Chocolate ice-cream placed next to your crepe, with a base of a crunchy bowl-shaped crepe, that was purposely left to gently get burned and crispy. Hello!
Should I even say more about this place? Only, that you will have to experience it for yourself.
Until next time Foodies.
NOTE: La bréhandaise closed a few months after this review took place. Sorry my fellow foodies.
Buen Provecho,
Foodies Inc.
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