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Contribute Feedback What Benoît Charpentier likes about La Sarrasine:
It had started badly because this crêperie had once turned me back for lack of space. But like Don Quichotte or rather his faithful Sancho Panza I decided to return. And the bingo of the square (so much tell you that if I had not had room I would have scratched this crêperie with a stroke). Well or not? The classic cake, good. Crêpe rather well with caramel on it in (I love). Finally a good crêperie. View all feedback.
What Dana Hintz doesn't like about La Sarrasine:
reception quite remote from the restaurateurs, which is quite frustrating when you arrive in the restaurant. We took two caramel butterfly pancakes, relatively good, with cider. the buckwheat galettes looked good and good. can be done again if the reception is less cold! View all feedback.
During our very short stay in reindeer (less than 2 days), we have dinner in 2 different crêperies. in both cases, the reception was perfect and the effective service (when waiting). which actually the difference is the quality of the dishes. with the buckwheat, the dishes were much less fat than in the other crêperie. It doesn't seem like anything, but the difference was clear.
French gallets are made only with buckwheat flour, perfect for celiac or gluten allergies
De nombreux choix de galettes sans gluten, mais malheureusement aucun choix sans gluten pour les desserts.
There's crossed contamination, they make all the crepes with and without gluten in the same crepe maker.
French galettes are only made with buckwheat flour, perfect for coeliac or gluten allergies
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