Les meilleures crêperies Nîmes

There are big stones on the wall, a crêpes counter in the room, lighting lights even in the daytime, cider in boletus, no doubt we are in a Breton walk, except that here we are in Nîmes in a southern establishment, open for more than twenty years. A good repas are fighting the salé. Local names are at the top of the poster. The Provençale (scrambled egg, ratatouille, camembert), " (haddock, gruyère, egg, lemon), Super" (haddock, massive, roquefort) distinguishes themselves as well as Spanish (sausage, potatoes, cream, Gruyère cheese), cowboy (chopped steak, egg, tomato, onions, Gruyère cheese, oeuf mushrooms, cru mushrooms, cru mushrooms, poêlés mushrooms, etc. garlic). Restorative, these crêpes of the Mural Street rassasieraient any ogre. Lack of finesse anyway. Original also the map of sweet pancakes, like the Subtiles series (chamallows, almond, chocolate, coconut, flambée flambée) or Super greedy (frangipane, pear, ice, liqueur, chantilly). Fragile stomach abstain.

A walk tea salon that owes much to its corner terrace. Most of the tables are permanently installed on the sidewalk of the historic boulevard, which opens on the Esplanade. Thus, even in the winter, you can settle outside, protected from the outside by plastic sheets and heated with heated umbrellas. There are just 3 small tables inside where there is also the counter, the box and, in a corner, the cook's work plan. It is ordered and executed quickly: There is a passage to the Goeland because the view as the pancakes are very good. Spécialement patties with their traditional decoration (egg, ham, cheese) from just as necessary and always accompanied by a green salad. Not too salty, not too cooked, bubbles and well folded! The shades around this complete formula revolve around ratatouille fodder, mushrooms or different cheeses. The sweet pancakes are less memorable but the chocolate version almonds or the Ardéchoise makes the happy. Small restaurant, pizza, toast/spreads, tea salon, coffee bar, ice cream. Fast and impeccable service. 

In this old walk, held by two sympathetic ladies, Danielle Aubert and Lucette Soubeiran, we feel, from the beginning, a small, familiar aroma that emerges from the cooking plates: it is chestnut flour, which adds to the dough of buckwheat or wheat, makes it more fragrant. Summarily presented but copious, these pancakes can satisfy the great appetite. Tradition and regionalism on salt with some originality of armoricaine inspiration, such as the galette galette to crayfish sprinkled on leeks or the galette of Saint-Jacques walnuts caught in a fatty liver sauce. As a sweet side, discoveries are also legion. Bold, successful sets that build on a, map.