August 12, 2006
Cuisine: French, Desserts & Bakeries, Other
624 S 6th Street, Philadelphia 19147
At Bainbridge St
Appetizer: Escargot with garlic butter, crostini and bread
Entree I: Saumon Fume Buckwheat Crêpe – Smoked Salmon served with roasted leeks & creme fraiche
Entree II: “Rich Man’s Egg McMuffin” Buckwheat Crêpe – eggs over easy with ham and goat cheese
Dessert I: Sweet Crêpe Special – Filled with peaches, blackberries, a ginger creme anglaise, and topped off with vanilla ice cream
Dessert II: Wheat Crêpe with Bananas and Dulce de Leche
Earlier this week I was reading the Astronomer’s travel journal from his trip to Europe and started craving crêpes, especially since the Astronomer thought that the crêpes he enjoyed in France were on par with the ones served at Crêperie Beau Monde in terms of taste and authenticity. I think that food tastes best when I’ve been craving it for a couple of days.
We started off our feast with some escargot with garlic butter, crostini and bread. I was hoping the escargot would be served inside their shells, but sadly those preparations are only executed outside the US. The crostini and bread were excellent vehicles for dipping and consuming the escargot.
For our savory crêpes the Astronomer ordered the Saumon Fume, while I ordered my all-time favorite combination of eggs over easy with ham and goat cheese. Both crêpes were spectacular. The crêpes were a good size and expertly filled with the perfect amount of each ingredient. The crêpes themselves were made of buckwheat flour, as is traditional in the region of Brittany. It always surprises me how crêpes manage to fill me up even though it seems like very little food.
For desert the Astronomer ordered the sweet crêpe special of the evening which contained peaches, blackberries, a ginger creme anglaise, topped off with some vanilla ice cream. I ordered my favorite dessert combination of dulce de leche with bananas. While the special was tasty, I adored my sweet crêpe more. There’s just something about ripened bananas accompanied by a caramelized sauce within a crisp crêpe that gets me every single time.
Crêperie Beau Monde has been a constant in my restaurant rotation since Swarthmore and remains a favorite today. The Astronomer and I have dined at Beau Monde at least four times together, maybe five. We love this place.