"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"
"We savored a classic version—an egg with Gruyère and Black Forest ham, folded so that the glossy yolk peeks seductively out—and made sure to wash it down with that other Breton delicacy, hard cider."
"I liked the tuna sandwich (atún), the salty, fatty lamb chops (chuletillas), the crispy little bundles of blood sausage (morcilla), and the cool little blocks of foie gras drizzled with a violet gelée (foie mi-cuit)."
"One, with crab meat and Parmesan gratin, was compared to “a really delicious tuna melt”—an insult to the crab, perhaps, but a compliment to the chef."
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