Skip to main content

Breizh Cafe Odeon, Paris


A couple of months ago I visited Breizh Cafe in the Marais,  so naturally I also needed to check out its younger brother on the other side of the Seine.  Breizh Cafe Odeon opened a short while ago at a great location in Saint Germain.  The cafe is positioned at a corner with good pedestrian traffic, and surrounded by other very good restaurants.  This is a wonderful spot for people watching while eating or just enjoying a drink.

On this particular day, following hours of trekking through Paris, we were in need of some serious nourishment.  Luckily, Breizh Cafe was on the way back to our apartment, so we decided to give it a try.  Seated outside, we had a great view of the area as the day drew to a close.   



The menu here is fairly similar to the one at the Breizh Cafe in Le Marais, but with a few more creative dishes.







I started off with a lovely plate of langoustines with wasabi mayo.




My husband went for the traditional buckwheat galette with smoked duck, mushrooms, Comte cheese and egg.  It was his first time trying the buckwheat galette, and he loved it.  I am a huge buckwheat/sarrasin fan; love it in a form of a galette, baguette or kasha.


My Breizh rolls with smoked salmon, egg, creme fraiche Bordier and greens were spectacular; I need to see if I can replicate this dish at home.  The egg and salmon combination along with the buckwheat galette were just outstanding.


I liked this dish so much that this photo hangs in my kitchen.



Last time I visited Breizh I marveled that most people enjoyed a dessert crepe after their savory galette, so this time I made sure to save some room for one as well.


This vanilla ice cream with 70% Valrhona chocolate was very good, but next time I will go for the Bordier butter and sugar crepe, which I think is going to be tastier.


Breizh Cafe Odeon
1 rue de L'Odeon
Open daily 11:30-11:00

Joanna


Comments

Popular posts from this blog

Bordier Butter - The Best Butter in France

France is in the midst of a butter shortage!  Due to a decrease in milk production and a substantial demand for French pastries all over the world (mainly China and the Middle East), the price of butter has increased by 60% in one year.  The French are stocking up and thus creating shortages.  French newspapers are publishing articles titled "A guide to cooking without butter".  So, with hopes that the shortages are temporary, here is my ode to the best butter in the world.  I'm not kidding.  The. Best. Butter. In. The. World. Mr. Bordier, a grandson and a son of cheese mongers, became a butter artisan in 1985.  He acquired a creamery originally founded in 1927.  The supreme taste of the Bordier butter was first recognized by a chef from the Plaza Athenee while vacationing in Brittany, a beautiful region in northwestern France. Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century t...

Azura, Jerusalem

Azura, an eatery in the Machane Yechuda market was opened by Ezra, nicknamed "Azura" in 1952 after he emigrated from Turkish Kurdistan. These days, Azura, run by Ezra's nine children, has a cult-like status, and the crowds to prove it. Azura is not easy to find and your best bet is to enter it from the Iraqi part of the Machane Yechuda market.  It is almost impossible to find it from the street. The restaurant is located on a small square filled with older man playing backgammon and sipping tea, which just adds richness to the already wonderful atmosphere. The food is cooked slowly in these large pots over gas burners. The menu was so packed with delicacies, we had a difficult time choosing just a few dishes. We started our lunch with this wonderfully creamy hummus with warm mushrooms and onion, a combination which has always been my favorite. The tomato, cucumber, and onion salad came garnished with parsley and a healthy dose of ta...

OCD Restaurant, Tel Aviv

After our  first very memorable visit to OCD, we were eager to repeat the experience.  I booked our dinner about a month in advance since, deservedly, OCD has become much more popular in the last year or so.  They still do two seatings per night and one Friday brunch per month. There is something very exciting about the surprise aspect of the dining experience at OCD.  There is no menu; while booking the reservation one is asked about any dietary restrictions, and during the evening the diners watch each dish being meticulously prepared by the team in the open kitchen.  We marveled as we watched attention being paid to every minute detail and the choreography utilized by the chefs in assembling each plate.  This is more than a dinner; it is a theatrical production with spectacular and beautifully presented food. Our dinner began with this beautiful poori with cardamom leaves foam and cucumber ceviche. Marinated amberjack with soy and lemon, b...