Crepe Montagne Restaurant Review: Laurence and Michel Gagnon have been dishing up tastes of France at their charming eatery since 1997. Seating is at a premium, but the welcome is warm and sincere, and guests willingly queue up for these standout crêpes offered in ski country. When the lineups are long, leave your name on the list and take a stroll through Village North until it’s your turn to indulge. Choice breakfasts include the open-face Rockies crêpe, which is two eggs and ham, or Canadian bacon smothered in three cheeses and a sprinkling of green onions. Eggs Pacific, the Gagnon’s riff on a Benny with smoked wild sockeye salmon blanketed in lush homemade hollandaise sauce, is a winner. For heartier midday and evening fare, there’s Swiss Raclette and fondue Provençale, the latter made from scratch with Swiss Appenzeller and Gruyère, Canadian Emmental, roasted garlic, dry white wine and Kirsch. Save room for a sweet crêpe for dessert. Not your thing? Try the Belle Hélène --- Bartlett pear with chocolate sauce, vanilla ice cream and whipped cream --- or the fancy flambéed crêpe Normandie with apples, cinnamon and Calvados. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
