After wandering off to Japan, where he found both a wife and professional success, Chef Bertrand Larcher started opening hugely popular crêperies, first in Tokyo and then back in the home country. His Paris version is a warm and modern wood-paneled space decorated with funky Japanese art that offers both friendly service and great food. Start with oysters or head straight for a savory buckwheat galette, crisp and nutty and filled with high-quality organic ingredients, such as farm fresh eggs, Bordier butter, and seasonal produce. Sip on one of the artisanal ciders, and save room for a sweet crepe, drizzled with chocolate or salted butter caramel. It gets very crowded here, so try to reserve ahead.
- Margie Rynn