Annecy is a very nice city, and every restaurant invites you to sit on the terrace and just look and feel the city. While there, we decided to stay for dinner, and our friends suggested the Creperie, a place where they had been many times. As well as being good, it was relatively cheap. We sat on the terrace under a beautiful arch. Service was perfect. A young girl interpreted our French brilliantly well! I had never eaten Saracen pancakes with a nice salad on top, and this was what we were served. It was delicious. The striking appearance, and the combination of flavors was appreciated. For dessert we could not fault the Nutella Crepe, my weakness, which I shared with my son to not feel so guilty, ha ha ha. Others opted for ice cream which looked great.
The morning was pretty hot but we were in the pre-alpine town of Annecy and it was the ideal time to eat in the French zone. Despite the many excellent existing restaurants, as always there were some at an even more affordable price and of course they had the famous mussels wine that I adore. When we were looking around a corner we found this place that was quite original, half pub and half restaurant and of course serving my favorite dish. The service was excellent, the kitchen pretty good and a fair price and quality. Upon completion and as one would say that taking advantage of the passes Pisuerga Valencia (hehehehehe), as usual we visited the WC and I used this opportunity to take some photos. After this I saw a local with a Nikon-d200 and he asked about the results of it, luckily he spoke Spanish and told us that the place where we had eaten was the most famous in the city for its more than 40 bottles of beer, 10 or 12 of which are on tap, with 60 or more others and imnumerables whiskey available. A great place for visitors ve like to partake in the odd drink or three!
The chef, Laurent Petit, displays his talent in each of their specialties, which are worth tasting. For years this chef, ve has a true vocation, has developed his creative instincts to the fullest, resulting in today original creations that combine the best of traditional cuisine with touches of contemporary recipes. They highlight some of their dishes: The giant sphere of French-peas, with the volume of an egg yolk with smoked bacon after taste, among others.