Diplomacy on a plate

Tasting Table's newsletter for today (national edition) notes that chefs have recently been combining the classic French dish, duck confit, with American comfort foods.

A homey French staple cozies up to American classics

If only real diplomatic relations were so easy as combining one's national foods with others... then again, if Tyler Florence's duck confit and waffles dish at Rotisserie and Wine is as good as Tasting Table describes it, I'd probably be ready to sign any treaty you put in front of me.

Crêpe complète

Crêpe complète at Crêperie Bretonne, 67 rue de Charonne, Paris 75011

I suppose I could write about the cultural history of Brittany, and the development of the buckwheat crêpe, or galette. I could distinguish between buckwheat savory crêpes and the more common sweet crêpes, or explore the differences between Japanese crêpes and French crêpes. But all I really want to do is post this picture of a delicious crêpe complète I recently consumed at Crêperie Bretonne in Paris.* This tiny restaurant is an ode to Brittany (and ripe for analysis of cultural representation and tourism what with its huge maps and posters and assorted kitsch adorning every inch of wall space), and the older gentleman who prepared my crêpe looked like he could have walked off the fishing boat five minutes ago. Sadly (for this blog, not for my stomach) my dessert crêpe with confiture de lait (akin to dulce de leche) was out of this world, though less photogenic. You'll just have to visit for yourself to know what I mean.

*Thanks to David Lebovitz for the recommendation.