aux champignons

Last night Noemi and I watched "Inception" VO (version originale, aka in English with French subtitles). We were oh so very glad we didn't watch it in French, because it was trippy enough to follow in English. The last time we saw a film VO ("Hesitation"/"Eclipse") I had a lot of fun comparing what I was listening to in English to what I was reading in French, but I gave up on that for this movie.

It was awesome. 

And I'm dying to go see it again. 

And also get it on DVD for Christmas (hint, hint).

After watching the movie we ran up Rue du Taur to get crepes, and what do you know, but we happen to stumble upon the best creperie we've eaten at so far in Toulouse, Le Sherpa. It's this teeny little restaurant where the back fourth of the room is the kitchen so you can see everything that's going on with your food's preparation. There were three guys working (one cooking, one taking orders, one doing dishes-there was a cute little dishwasher like you'd have in your house), and it seemed like they were a bunch of friends who decided to open a creperie together or something. The walls were all painted with whimsical paintings and quotes, and it kind of reminded me of Guru's, except way more indie and authentic. And! It was way cheaper than any of the other crepe places we've been (we've been to four here). I'm talking max 6 euro for a dinner crepe, average of 4.5. And 3-4 euro for a dessert crepe. Oh my gosh, it was heaven. I had a crepe with ham, emmental cheese, peppers, and tomatoes, plus a chocolate (house made) and pineapple crepe for less than 8 euros. BAM.

It's up there with La Papilloterie. It has been added to my if-you-were-ever-to-visit-me-in-Toulouse-this-is-the-ideal itinerary (a post to be written in three weeks when I come home). 

Today I stared longingly at crepe cookbooks in the librarie near le Musée des Augustins and decided that alas, it wouldn't do me any good as I do not have a cooking scale (all French recipes call for ingredients in grams [mass], not in cups [volume]). Noemi said she thinks that cooking French food requires being in France, and I am saddened to say I probably agree. 

Not that I'm not going to try to have a massive crepe making night when I get back to the States of course.

So I shall continue to enjoy my French cuisine while I still can. MMmmmmm...