Eating crêpes in Yvoire

After enjoying our visit to Le Jardin des Cinq Sens, it was time to exercise our own sense of taste in a more meaningful manner - especially because we had been discouraged from doing any tasting at all during our visit to the taste section of the garden.  Our taste buds had also been stimulated by all the lovely garden scents.

I had asked the Double Cs to keep an eye out for an interesting place to eat lunch during their stroll around the village.  They took the duty quite seriously, passing by this location

and this restaurant

and instead choosing to eat at a local crêperie.  I remember how my own sons, when they were adolescents, loved to have crêpes for an after school snack.  So here was Princess C, ready to eat the savory crêpe of her choice - egg yolk in the center and all.

Prince C was already making short business of his own.

Technically speaking, crêpes are of two types: sweet (crêpes sucrées), made with wheat flour, slightly sweetened and filled with various sweet toppings for desserts; and savory (crêpes salées), made with buckwheat flour, unsweetened and generally with a savory non-sweet filling, either as an appetizer or a main dish.   Savory crêpes are more correctly known as galettes.  The traditional drink with crêpes is le cidre, which is "hard" or alcoholic cider that bears little relationship to the drink we know as "cider" in the US.  I was the only one in the group to drink le cidre and my drink is in the squat pottery cup on the table.

The meal was a successful one and offered a brief respite from the threatening skies outside.