We ate lunch in this restaurant, decorated with colorful mosaics. It served both classic crepes (jambon, fromage, la confiture) and modern ones with asparagus or spinach. I ate one with guacamole and tomatoes, which seems rather American. This is probably my favorite restaurant from the trip: later on I returned for dinner and had a raspberry-honey dessert crepe that was absolutely delicious. (-Lisa)

Professor de Courtivron's flambé crêpe, complete with fire.