Foodie Berlin: Crêpes Suzette

One year after my beautiful trip to Nantes, I am still looking for the original taste of the salted caramel. I know that it's only my fault for not taking the first plane back to France, but I promise to repent looking for the best places to have an original 'crepe' in Berlin. While inspecting Pappellallee back and forth a couple of weeks ago, I discovered the Crepes Suzette, but they were on vacation at the time. One week after, I was back to check how much Bretagne I can find in each crepe. 

The first encounter was sweeter than expected: we chose our dishes from TinTin books, to whose pages were added menus with various sweet and salty options. There are special lunch menus and galettes du jour - made according to the high standards of the French art, of course. 

There are a lot of places outside, but for the time being, taking a seat indoors is wise - giving the weather forecasts. The interior looks clean, simple, with wooden table and a lot of publications to browse till the crepes are ready. 

As for me, I preferred to find out more about the history of the 'crepes Suzettes'. As any serious invention, they were created by accident, in Monte Carlo, by the 14-year old Henri Carpentier in 1895. While preparing the pancakes fro the Prince of Wales, the future King Edward of England, the alcohol from the sauce where the premade pancakes needed to be soaked - together with orange peel and sugar - caught fire. Out of time, he served those pancakes to the distinguished guests that were delighted. Initially called 'Crepes Princesse', the name was changed to Suzette, in the memory of the young daughter of the Prince - some might say she was rather the lover. Regardless of the circumstances, the crêpes made their entry into the culinary history and are there to stay. 

Now, that I've learned something new for the day, it was about time to reward myself with something tasty. The service was fast and friendly, with French and German joyous conversations. My creme salée Caramel Bretagne pancake was big, with a fine texture - I was able to feel the good combination between eggs and flour - adorned with the very sweet Caramel sauce. The salt was moderated in the advantage of the sugarly layer. One can also add some icecream to the dish, which can be a good option for the hot summer days.
As for me, I was happy to have back into my palate the sweet Nantes memories. Given also the pleasant service, I might be very tempted to return for a new culinary experience in the near future.

Foodie Berlin: Good morning Vietnam

Our journey through Kreuzberg took some time and especially energy, and a foodie stop was more than welcomed. Out of too many calls, we decided to stop at Good morning Vietnam, hidden in a small interior yard near the busy Bergmannstrasse. It was name after a famous American war comedy at the end of the 1980s.

The restaurant has a simple Asian-inspired design, with big black and white pictures from Vietnam on the walls and luxuriant outdoors vegetation that bring a note of friendliness to the metal construction. It has outdoor places, as well as a terrace, a good idea for the summer meals.

I got in touch with the Vietnamese cuisine relatively late in my foodie life, and I am still on the way to discover its meaning. Compared to the Chinese, Japanese and Vietnamese menus, with whom I am more used with, it involves a lot of fresh vegetables, less oil and frying. But as most of the names on the list did not tell me too much, I needed more time to think. Till a final decision, I ordered a Mekong Jules Mojito: a delicious and very cold combination of: Mekong Rum, Lime, soda, sugar, many mint leaves and a lot of ice cubes. Not too strong, not too sweet.

One of the Vietnamese specialities that I am in love at first sight with is the cold coffee, the perfect treat for the summer days, and after the mojito, it helped me to come back to the ground for finally ordering the proper meal(s).

The first guest: Nem Hanoi Dau Phu - veggie summer rolls, with Vietnamese rice cold noodles, salad and carrots, coriander, plus tofu, packed in transparent rice wraps. The rolls did not have a special taste in itself, but the nutty sauce brings it and makes it unforgettably tasty.

Next on the list: Dau Phu Saté: various veggies slightly boiled, with white rice, tofu and a special sauce. It might look innocent at the first sight but it was hot, way too hot.

The spicy veggies only brought even more appetite and I kept trying something new: Banh Kem - coconut pudding with honey caramel sauce. Very creamy, not too sweet, good for a slow food ending of the menu. As I was still left some cold coffee, the tastes went very well together. 

Was it too much gluttony, or just my curiosity to learn more about the Vietnamese cuisine. I felt a bit embarrassed when the lady in charge with our table asked me - twice - if all the food is only for me, but the ambiance was too pleasant - slow Vietnamese music and the smell of fresh red lily - to feel bad. Maybe the 'irreverent tendency' that made famous the main protagonist of the original movie was part of the customer service training. But right now, I couldn't care less, as I am more than ever interested to come back and order even more than that first time.