A creperie and a rotisserie at good prices to try in Paris

Reading time: 6 mins

La Belle Bio’s specialties are gluten-free buckwheat flour pancakes and wheat flour pancakes.

On the menu, about thirty proposals: the simple pancake with butter (3 euros), with egg (4.50 euros), with Emmental (4.50 euros), with organic ham (5.50 euros) , with egg and cheese (6.50 euros), gratin with cheese and sautéed onions (6.50 euros), with egg and ham (7 euros), Spring with egg, green salad, tomato (7 euros), the mushroom cheese galette (7 euros), the ham cheese (7.50 euros) and a unique creation for carnivores, the minced steak galette (12.50 euros).

At La Crêperie La Belle Bio, the Spring galette. | Simonnet

The pancakes are simmered by Sada, a Thai cook who is an expert in cooking and toppings. Nothing is delivered, frozen or pre-cooked: good work by a confirmed expert in the craftsmanship of crepes, know-how and tastes. You can enjoy well-executed pancakes.

At La Crêperie La Belle Bio, the mushroom cheese galette. | Simonnet

There are only about ten tables at the Crêperie La Belle Bio, never more than thirty covers and Antonin, the host, knows how to mix and match the range of organic Breton pancakes. There is an embarrassment of crepe maker choice in this establishment.

There are as many pancake recipes as there are villages in Brittany: who knows the real recipe? There are 4,000 creperies listed in France, more than 1,000 in Brittany where it all started.

Galette specialties

The Atlantic, egg, tuna, cheese (9 euros)
La Forestière, egg, cheese, ham, mushrooms (11.50 euros)

At La Crêperie La Belle Bio, the Forest galette. | Simonnet

The Exotic, pineapple, cheese, ham (9 euros)
Complete, egg, ham, cheese (9 euros)
Goat cheese, goat cheese, egg, green salad, walnuts, honey (10 euros)
La Super, egg, ham, cheese, sautéed onions (10 euros)
Popeye, spinach, egg, ham, cheese (10 euros)

At La Crêperie La Belle Bio, the Popeye galette. | Simonnet

Roquefort, roquefort, egg, green salad, walnuts (10.50 euros)
La Bretonne, andouille from Guémené, cheese, sautéed onions (10.50 euros)

At La Crêperie La Belle Bio, the Breton galette. | Simonnet

The Norwegian, smoked salmon, lemon, egg, fresh cream (11 euros)
La Provençale, homemade ratatouille, egg, ham, cheese (11.50 euros)

At La Crêperie La Belle Bio, the 3-cheese galette. | Simonnet

The 3 cheeses, emmental, goat cheese, roquefort (10.50 euros)
La Cheese, organic ground beef, cheese, sautéed onions, egg (12.50 euros)

At La Crêperie La Belle Bio, the Cheese galette. | Simonnet

Four salads: the simple green salad (4.50 euros), the mixed with tomatoes and corn (6.50 euros), the Parisian with ham, tomatoes, corn (7.50 euros), the Nordic with smoked salmon, tomatoes (8 euros).

They come to accompany and moisten these very appetizing and made-to-order pancakes. This is the whole point and the quality of this organic meal led by the attentive and knowledgeable manager: you have to follow his advice, the favorites of customers and regulars are the Provençale crepe and the Bretonne with andouille de Guémené.

Wheat pancake specialties: whipped cream and chocolate (7.50 euros), banana pancake, chocolate with caramel (7.50 euros), Belle Hélène pear, homemade chocolate (8 euros), Quebec maple syrup , vanilla ice cream (8 euros), Calvados, rum or Grand-Marnier flambé (8 euros), Profiterole, homemade chocolate, vanilla ice cream, whipped cream (8.50 euros).

The Bounty is homemade chocolate, grated coconut, vanilla ice cream, whipped cream (8.50 euros), the Ardéchoise, chestnut cream, vanilla whipped cream ice cream (8.50 euros), the Antillaise, banana, homemade chocolate, vanilla ice cream , whipped cream (9 euros), Vieux Journal, homemade chocolate, pear, vanilla ice cream, whipped cream (9 euros), Normandy, homemade applesauce, vanilla ice cream, salted butter caramel (9 euros), flambé banana or pineapple ( 9 euros). Also simple pancakes with butter and sugar, lemon, jam…

At La Crêperie La Belle Bio, the Vieux Journal crepe (in memory of my childhood. | Simonnet

“You can concoct pancakes at all, provided you know how to make them”, we read in the book by André Castelot (1911-2004), History at the table, if cooking was told to me.

The batter, revived with brandy and flavored with orange blossom, must be very runny: too thick, it flows badly on the pan. It must also rest and, last imperative condition, it must be eaten hot or even hot.

There are surprise crepes filled with vanilla and topped with whipped cream or jam, flambéed in Grand-Marnier, puffed, thick because the egg whites are whipped in the oven after having soaked them in Cointreau, a tradition.

Crêpes Suzette were born in Monte-Carlo in January 1896 by a cook, probably Auguste Escoffier then chef at the Grand Hotel, for the Prince of Wales and future King Edward VII accompanied by a certain Suzette to whom this recipe was dedicated. .

In French restaurant chains, pancakes are confined to Breton tables.

In some establishments, brasseries or bistros, they are presented stuffed like pancakes garnished with vanilla ice cream, jams, flambéed, souffléed, baked, soaked in an eau-de-vie and finished in the dining room: a spectacle that has become rare given the regrettable quasi-disappearance of room service with the exception of the Ritz, the Plaza Athénée and the Tour d’Argent where the butlers in tuxedos perpetuate this kind of epicurean tradition, but that’s another table story – luxury in majesty.

The room of La Crêperie La Belle Bio. | Simonnet

Belle Bio creperie

4, rue de Paradis 75010 Paris. Tel.: 07 67 28 28 58. Menu at 13.50 or 18 euros. Raw or sweet Séhédic cider at 14 euros a bottle, a pitcher at 10 euros, a glass at 4 euros. Open only for lunch. Closed Saturday and Sunday and the whole month of August. Takeaway.

The Silver Rotisserie

Renovated at the end of 2016, this Parisian restaurant is the second address of La Tour d’Argent (starred) of which Claude Terrail was the emblematic boss. From now on it is André Terrail, the son and the heir, who leads the two establishments.

Sébastien Devos, chef of La Rôtisserie d’Argent. | Spartium Pierre Emmanuel de Leusse

The head chef Sébastien Devos is the 2022 egg mayo world champion. Having worked at the Ritz, he beat twelve cooks and put his name on the list of winners of this competition for palace work. According to him, “good cooking is honest, sincere, and simple”. His organic egg from a farm in Île-de-France cooks exactly eight minutes and forty seconds, the mustard and peppery mayonnaise has been enriched with sunflower oil cut with peanut oil.

Eggs mayo from Sébastien Devos. | Silver tower

The introduction

Our egg mayo World Champion 2022 (9 euros)
Salad of multicolored tomatoes, mashed black olives and Kintoa ham (16 euros)

At La Rôtisserie d’Argent, the multicolored tomato salad, mashed black olives and Kintoa ham. | Silver tower

Buffalo burratina marinated in basil oil, lightly garlicky toast (18 euros)
The beefsteak tomato gazpacho, brunoise of feta and cucumber (16 euros)

At La Rôtisserie d’Argent, buffala burratina marinated in basil oil. | Silver tower

Shredded crab, mashed avocado and tangy raspberry coulis (21 euros)
Mini sardines “the pearl of the gods”, lemon butter and toasted bread (15 euros

At La Rôtisserie d’Argent, shredded crab, mashed avocado and tangy raspberry coulis. | Silver tower

main treat

Grilled Salers beef tenderloin, Béarnaise sauce and green beans (43 euros)
Veal kidneys with mustard and mashed potatoes (27 euros)
Beef tartare prepared according to your taste and matchstick potatoes (25 euros)
Caesar salad with parmesan shavings, roasted yellow chicken fillet or pan-fried prawns (23/36 euros)
Half Label Rouge free-range chicken, poultry juice, garlic in a shirt and sautéed potatoes (27 euros)
Sea bass fillet in olive oil, fennel and dried tomatoes (32 euros)