Creperie De Josselin in Paris

If you come to Paris for dinner, you probably think this means many
courses of expensive food like duck's liver or Filet Mignon served
with an equally dear bottle of Bordeaux by a snobby waiter. But it
doesn't have to be like this:The Creperie de Josselin is a pleasant
little restaurant with authentic decor from the Bretagne (or
Brittany). Crepes and therefore Creperies have their origin in this
French region to the North-West of Paris.In the Rue de Montparnasse,
close to the Gare de Montparnasse and the skyscraper Tour de
Montparnasse you will find many creperies as the Montparnasse train
station was originally the terminus for trains originating in Brittany
(Bretagne) and many locals settled nearby. As they wanted to enjoy
there local cuisine, creperies sprung up all around the station and
especially in the Rue de Montparnasse where every 2nd building houses
a creperie.While all of the Parisian creperies aren't bad, the
Josselin comes highly recommended by Parisians themselves and while
you will probably find tourists in there as well, it still remains a
local favourite.Testament to that are the queues that often form in
front of it as you cannot reserve tables in advance, but do not let
that deter you, you will soon sit inside at a small table, in the
tiny, busy and loud place, menu in hand and go through the large
selection of crepes that the restaurant has on offer. The staff is
extremely friendly (not always the case in Paris) and service is
prompt. And as you have your meal you will touch on a real bit of
history of Paris, the Bretagne and crepes at the same time as enjoying
the food the Josselin has to offer.Crepes come in two different
varieties: crepes sarassin or buckwheat crepes as the main course,
wrapped around a hearty meal of eggs, bacon, mushrooms, sausage, etc.
depending on menu choice; and crepes sucres prepared with normal wheat
and all sorts of sweet filings from ice-cream to chocolate.For either
variety there is a regular and a special section. Regular crepes are
simpler and less expensive, special ones include more ingredients and
are pricier. For the crepes sucres, special usually also means
flambee, or lit: liquor (Grand Marnier) is poured over the finished
crepes and set alight on the table in front of you. It makes for a
pleasant difference to an everyday restaurant meal.Whether you order
special crepes or the regular ones, do combine them with a pincher of
cidre (French apple wine) - or a bottle if you want to spoil yourself.
It is another local treasure of the Bretagne (Brittany) and as with
crepes, the Rue Montparnasse and the Josselin are a good location to
sample the Brittany specialities in Paris.While the Josselin isn't
cheap by worldwide standards, by Paris standards it is: a crepe is
anything from 5 Euros to 10 Euros and a complete meal ordering special
crepes for main course and desert is no more than 60 Euros for two
people.