„… no matter where I go, I’m a fan of the classic complète, a buckwheat galette (crêpe) enclosing a fine slice of jambon de Paris, grated gruyère cheese, and a softly-fried egg resting in the middle waiting to be broken to moisten the whole thing. I like my galettes crisp at the edges, with the earthy taste of real, freshly-ground buckwheat. Alongside, there’s nothing better than cider, such as Val de Rance, brut, of course, which is the driest of the fermented apple ciders. For dessert usually get just a simple galette smeared with salted butter and a puddle of honey, warmed by the galette.“ (D. Leibovitz)