If you sit at the tiny counter and watch the chef make your crepe, you will appreciate the deliciousness of your meal even more. She takes her time; it's not fast food. Pours the batter-buckwheat for savories--adds the ingredients, each once as fresh as can be. My son and I watched her cook the apples for our dessert crepe, spread the batter, flip, drizzle with salted caramel, top with vanilla ice cream...then, silence, as we all sat and tried desperately not to devour it. I will dream of it always, and, one day, should I ever return to Quebec City, you will find me at Le Billing Creperie, eating again a smoked salmon crepe for dinner and apple-salted-caramel crepe for dessert. We got there 5-ish, and were lucky to be seated. Bon apetit!
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