I had a feeling that my husband can subsist on baguettes every single day of our vacation in France. In fact, that was his first choice of food for our very first meal. For dinner though, I insisted on typical French Italian dishes which he didn’t mind at all. But for lunches and sometimes brunch he would always opt for baguette sandwiches. I have to say that they were indeed delectable, and while he enjoyed them immensely I was equally in love with my crepes : banana-nutella crepe specifically.
This trip indeed got me re-acquainted with my love affair with crepe. Back in 2003 when we went to Paris, it was then that I discovered my affinity to great tasting crepes. Now that we’re back, I vowed to get myself either an electric crepe maker or a crepe pan so that I can make my own crepe and not to wait for the next trip to France to indulge on crepe again. My only question is that: will I be able to make equally great tasting and nice looking crepe? I assume that some kind of a skill is needed to efficiently make a perfect crepe.
It was just a matter of time when my husband finally decided he wanted to break his baguette lunches. I couldn’t believe we were looking for Chinese food in the middle of the French Riviera (lol). And indeed we succeeded and located a restaurant nicely tucked in the middle of French cafes around Place Massena in Nice. This reminded me of our Italian vacation, when we wanted to break away from Italian fare and searched for Chinese resto in Milan.
The food was decent and it was enough to satisfy our palates.