Isn't it about time that galettes — those skinny, savory, nut-brown buckwheat pancakes born in Brittany but now ubiquitous in French cuisine — took this country by storm?
They're light, tasty and wholesome. Much like pizza, you can top them with any combination of ingredients. Unlike pizza, no bulky brick oven is needed, just a simple flat griddle. And it's not as if they're exotic: Buckwheat is eaten almost daily here in the form of soba noodles; and everyone seems to like sweet crepes. It's a no-brainer: They should be all over Japan.
And they will be, if David Moreul has anything to do with it. Besides running his own specialist galetterie, this native Breton also holds professional courses, teaching chefs from around the country the techniques for preparing these delicate pancakes.
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