So what ’ s the difference between a galette and a crêpe ? French cooking is based on centuries of tradition . Various specialty dishes and ingredients are strictly defined by their place of origin and method of preparation . Champagne , for instance , can only be properly called by that name when made with specific grape varietals , in a specific style , from the Champagne region of France . Brittany is the culinary origin point for galettes and has earned the right to define their style and differences : Galettes are made with buckwheat flour ; this is darker in color and has a stronger , almost nutty flavor . While still quite thin , the buckwheat galette is not quite as delicate as a crêpe and stands up better to stronger flavors and savory ingredients . Galettes are much more likely to be filled with meats and cheeses or vegetables and thicker sauces like béchamel . Crêpes are made with refined white flour and sugar ; they are very thin and slightly elastic . While you do find crêpes with savory ingredients , it is much more likely to find a crêpe filled with fruits or jam or sometimes just some sugar and maybe a bit of Cointreau ( a French orange liqueur ). Delicious !
BON APPÉTIT La Crêperie is open for breakfast , lunch , and dinner , although the menu is the same throughout the day . While an Advanced Dining Reservation is not necessary to get a table , it never hurts to plan ahead . That said , the tables do change over quickly , so a walk-up is feasible .
The interior is relaxed and modern with a distinct French charm . It looks like a historic building that has been modernized into a casual bistro . Watercolor and simple illustrative sketch artwork dot the walls , and you ’ ll find dark wood and light stone throughout . It is simple but not sparse ; I felt relaxed as I sipped my cider and nibbled on a galette .
I recommend the prix fixe menu . It is an excellent value and allows you to get the full experience of the restaurant . Choose one appetizer , one savory galette , one sweet crêpe , and one beverage ( including some of the alcoholic options ). It ’ s easy and gives you a good sense of the cuisine .
What We Ordered
Soupe du Jour ( potato and leek ) Salade Maison ( mixed greens , tomatoes , onions , and vinaigrette )
Ratatouille Galette ( tomato , zucchini , eggplant ) Savoyarde Galette ( raclette cheese , caramelized onions , bacon , imported Bayonne ham )
Brut Cider Demi Sec Cider
Remembering the Little Chef
The world fell in love with Remy , the adorable star of Ratatouille , in 2007 . In the late aughts , guests dining at Chefs de France were treated to a special appearance from Remy , who was wheeled around the restaurant on a serving cart , hidden under a shiny silver dome . A Cast Member would lift the dome to reveal our pal , nestled in some choice ingredients from the kitchen ; Remy would move , wave , and interact with diners . It was a fun flourish that brought the character into the parks in a natural way . When we first visited the newly expanded France Pavilion , a Cast Member greeted us , holding a serving tray with a Remy plush — not quite as elaborate as the animatronic , but a nice callback to Remy ’ s past appearances at EPCOT .
While the creamy potato leek soup was rich and buttery , the salad was our preferred appetizer , thanks to the tart vinaigrette .
PHOTOS BY DANNY SHUSTER
PHOTO BY DANNY SHUSTER
Banane Crêpe ( banana , caramel beurre salé ) Pomme Crêpe ( caramelized apples , caramel beurre salé )
When we visited , the Soupe du Jour was a creamy potato leek , which had a nice silky texture and a rich , buttery flavor . As noted by our server , it needed a little extra salt . The Salade Maison was the winner of the appetizer round — a simple green salad with a tart vinaigrette , but well-made . Fresh produce , crunchy croutons , and a lovely herbaceous note in the vinaigrette ( I believe it was tarragon ) made this dish sing .