Perhaps it is the unmistakable romantic impression that we so naturally associate with all things French, or perhaps it is the unassuming façade and ordinary wooden interior that always fill us with a kind of inexplicable serenity, or maybe it is just that eager anticipation to experience once again that contented sensation of tasting a delicately made French crepe.
Regardless of the true reason, we have
repeatedly “fell prey” to this beautiful French café located quietly at
Brunswick Street, albeit voluntarily and always with joyous hearts. Easily
accessible by tram and within walkable distance from the East of CBD, a visit
to the Breizoz French Creperie has become an unbreakable ritual, especially during
those late evenings when we are flooded with sudden craving for real fluffy and
melt-in-your-mouth French crepes.
The classic Beurre Sucre (butter and
sugar) crepe topped with a scoop of its signature praeline ice cream is my all time
favourite. The buttery surface of golden brown with lacy-thin embroidery at the
edges, its smoothness and tenderness, the perfect balance of subtle sweetness
and nutty fragrance; each spoonful was pure delight to the taste buds. Or what about a savoury galette infused with
buckwheat flour, served with Ratatouille and its vegetarian goodness, or an
option of simple ham and cheese partially hidden under the folded crepe?
Breizoz is a rare little gem in town
where French crepes are made to ultimate perfection. Seamless techniques are essential
to produce such delicately circular pancake that pleases the eyes and is enjoyable
to the taste. It is a science demanding strict and refined control of flavour,
temperature and timing; an art that challenges the skill of crafting
consistently thin and tantalizing crepes.
An overly heated pan will give you a
lumpy crepe with ugly tears and uneven face. Done too quickly and the crepe
will lose its attractiveness without the crucial golden-brown dimples; yet an
overly cooked batter will produce a dry and depressing pancake, missing the
vital moisture. A batter spread too thinly will give you a tasteless crepe
lacking any real substance; too thick and the dish loses its aesthetic value
and the characteristic of a perfect French crepe. Breizoz, has done it flawlessly.
The price of the crepes is of an average
to upscale level. A savoury galette with goat cheese and onion costs $11, and
an orange and lemon sweet crepe costs $9, with $4 per scoop of homemade ice
cream as topping. Considering that galettes and crepes were traditionally staple
food well loved by peasants in Brittany made from the simplest of ingredients,
the bills did make us frown a little. Yet, like an unspeakable spell, we know
we will be back for more; in fact, very soon, when the next impulse strikes.
Location:
2/ 49 Brunswick St, Fitzroy, VIC 3065
Accessible:
Tram 86 and 11
Opening Hours:
Sunday to Thursday: 10 am – 10 pm
Friday to Saturday: 10 am – 11 pm
Website:
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