Taking an extra long lunch break to eat pancakes with your girlfriend sure as hell beats the heck out of trying to figure out how to implement box model hacks at work. Last week I met Steph for some galettes at Bar Breton. She was excited about the Breton galette, while I had never had a galette before. If you've never had it, they're thin pancakes made from buckwheat flour and wikipedia says they're traditionally cooked only on one side.

The most traditional type of galette is the Breton galette, which has some ham, cheese, and an egg. It's simple food like this that gives you great pleasures. No fuss and very straight forward, this is the kind of food that's warming on a cold winter day. It reminds you of the taste of home, the simplicity of having something as simple as egg, ham, and cheese. Really, how do you go wrong with that?

Bar Breton did a great job of adhering to the tradition of Breton galette, and Steph really enjoyed hers. I got a slightly different version with chorizo and a fried egg. No cheese in my version but you can't argue with chorizo.

For dessert we shared a little jar of Far Breton Brulee. It was a cross between Far Breton and creme brulee. Far Breton is this custard like thing that has dried prunes inside. The version at Bar Breton is slightly different. They prunes are soaked prior to baking and the top has caramelized sugar just like a creme brulee.

Getting away from the post for a minute... if you watch the Biggest Loser on NBC, you might have seen commercials for their Pound for Pound challenge. This is how it works: You sign up and list the amount of weight that you're going to try and lose before May fifth. For every pound you lose, they will donate ten cents to Feed America (America's Second Harvest). Ten cents doesn't sound like much until you realize that they've gotten people to pledge to lose 2.28 million pounds. This is a great cause that carries a low barrier of entry for you. It takes all of two minutes to sign up. If you haven't done it, get on it now.

Also, it seems like time disappears faster and faster as I get older and older. My brain is inundated with info and sometimes it's difficult to keep track of things. I'm going to keep a list of calendar events. Right now it's a little bare but I hope to keep it going to keep track of food stuff going on around town. If you have some event that you want to list, you can shoot me an email. I can't promise that everything will get posted in time but I'll try. Or this little calendar might get ignored in three days...

Bar Breton
254 5th Ave.
New York, NY 10001
212-213-4999

Posted by Danny on February 4, 2009 at 3:44 pm

(I invite you to follow me on Twitter so you can get more of my non-sense in another medium.)

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• So, I'm not sure what the difference is between crepe and galette, except it seems that galettes tend to be brown. is it not a galette if it's not made from buckwheat?

  Ang
  February 4, 2009 11:53 pm

• haha, yea I need to stop writing posts when I'm half asleep. Galettes are savory and made with buckwheat flour, so that's why they're brown.

  Danny
  February 5, 2009 12:18 am

• Welcome to the wonderful world of Galettes! I been eating em like crazy over here in Paris.

  A few posts, if you are interested:

  http://pufflist.blogspot.com/2008/12/crperie-suzette-paris.html

  http://pufflist.blogspot.com/2008/12/breizh-cafe-paris.html

  FN
  February 5, 2009 2:54 am

• So how much weight did you sign up to lose?

  I like to eat ice cream and watch the biggest loser.

  Janice
  February 5, 2009 12:43 pm

• Oh Man, this reminds me of one of my favorite places in San Fran - Ti-Couz. They call them buckwheat crepes there, but they are pretty much the same. I have to check out if Breton has one with tomato and mozzarella. Either way, I need to get there, quickly. Thanks for posting!

  Ann Darsh
  February 6, 2009 4:35 pm

• @FN,

  It's just torture to read about food in a far away land that I can't eat! ahhh!!!!

  @Janice,

  10 pounds, but we both know that the way i eat ice cream is going to put a damper on my target weight...

  @Ann Darsh,

  Mmm.. with tomatoes and mozzerella... that sounds kind of like a pizza. I think that has to be a good combo.

  Danny
  February 9, 2009 7:25 pm

• I must have missed a post somewhere unless this was your "coming out" post - when did a gf appear?

  And for some reason I had a lobster galette once upon a time (Ed's Lobster Bar) that looked like a potato pie. Maybe it was something else with a G... those look awesome though!

  Yvo
  March 2, 2009 2:58 pm