Move over, croissants. Crêpes are our new favourite French mangerie. And there’s certainly no shortage of them wherever you go in France! Big crêpes, small crêpes; sweet crêpes, savoury crêpes (galettes); folded crêpes, rolled crêpes. Imagine it and they have it. So much so that on one day during our stay, I had crêpe for breakfast, lunch and dinner!

The first crêpe of the day was at Les Mouettes on Rue du Bac. Here, we tried their crêpes with lemon sauce, and crêpes with maple syrup. The latter was quite sweet, understandably, while the lemon one worked well for me with the sprinkled powdered sugar helping to balance out the tartness of the lemon sauce.

Lunch was at Breizh Café which does a pretty impressive repertoire of buckwheat galettes (savoury crêpes). We tried three – one was a Cured Ham galette with seasonal vegetables, a fried organic egg and Comté cheese; the second was a Raclette galette with grilled pork belly, caramelised onions, organic scrambled egg, potato and crème fraiche; and the third was a Sausage galette which came rolled with with Comté cheese, caramelised onions, mustard cream and a green salad. If these descriptions made your mouth water – fair enough, they were that good. But the pick for me was the sausage galette, which was absolutely delicious. A beautifully seasoned, meaty sausage wrapped in a soft coating of caramelised onion, cheese and mustard, and encased in a crisp crêpe. A truly delightful combination of tastes and textures.

My dinner involved yet another crêpe – a delicious salmon and cheese filling in a thin, folded crêpe. But I think that’s enough crêpe talk for one post!

The French also pride themselves for being the creators of onion soup, hence often referred to as French onion soup. Hugely popular following its inception in the 18th century, the soup still features on many menus at restaurants of all kinds across the country. We tried one at B25 – Le Bistro de Champs-Élysées and, truth be told, it really was very good. It was slightly tangy, just the right amount of salty, almost broth-like (a touch thicker) and had plenty of onion, of course. Certainly got our taste buds going in preparation for the rest of the meal.