Crepe butter-sugar at Creperie de Gordes in Grenoble
There are some restaurants that become part of your travel routine. No matter how many new places you discover, you find yourself returning because they offer exactly what you're craving. For us, Crêperie de Gordes, located in the historic center of Grenoble, is one of those places. Every time we travel to Grenoble, we make sure to stop there for a meal. Between the cozy atmosphere, the authentic galettes, and the comforting desserts, it has become one of our favorite traditions.
One thing that often surprises visitors is that not all crêpes are actually crêpes. In Brittany, where this culinary tradition originates, galettes are the savory version, made with buckwheat flour. The buckwheat gives them a darker color, a slightly nutty flavor, and a sturdier texture that's perfect for holding ingredients like cheese, ham, eggs, mushrooms, and vegetables. Crêpes, on the other hand, are made with wheat flour and are typically sweet, filled with butter, sugar, chocolate, caramel, fruit, or whipped cream. At a traditional crêperie, it's common to start with a galette and finish with a sweet crêpe. And, for me, there is one mandatory accompaniment: a bolée de cidre. Served in its traditional bowl-shaped cup, cider is the classic beverage of Brittany and the perfect partner for galettes. The crisp, slightly tart apple flavor cuts through the richness of the cheese and other fillings, creating a pairing that has stood the test of time. For the galette, Jodi chose the Forestière (11.90 Eur): the galette typically comes with mushrooms, Emmental cheese, and ham, but she asked for a vegetarian version without the ham. The earthy mushrooms, a large quantity, paired beautifully with the melted Emmental, proving that sometimes a few simple ingredients are all you need for a satisfying lunch. On my side, I went for the Incomplète (9.90 Eur), one of the classics of French crêperies as made with Emmental cheese and ham. It was exactly what I was looking for: sometimes I enjoy trying inventive combinations, but other times there is nothing better than a traditional galette executed well. The buckwheat crust had a nice texture, the cheese was perfectly melted, and the ham added just the right amount of saltiness. When dessert time came around, there was really no decision to make: I ordered a Beurre-Sucre (4.20 Eur). If you've read the blog before, you probably know this is my go-to dessert whenever I eat crêpes. There is something magical about the combination of butter and sugar. It sounds incredibly simple, and that is because it is. Yet when the butter melts into the warm crêpe and combines with the sugar, it creates one of the most comforting desserts imaginable.
Bolee de cidre or glass of cider at Creperie de Gordes in Grenoble
Crepe forrestiere with cheese and mushrooms at Creperie de Gordes in Grenoble
Crepe ham and cheese at Creperie de Gordes in Grenoble
Crêperie de Gordes remains one of our favorite stops in Grenoble. It captures everything I love about traditional French crêperies: authentic buckwheat galettes, cider served in a bolée, simple ingredients prepared well, and classic desserts that never go out of style. A good address to know!
Enjoy (I did)!
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Creperie de Gordes - 3 Place de Gordes, 38000 Grenoble, France
