Saturday, March 2, 2024
HomeKitchenIn Paris, how the Breton crepe of Montparnasse became a Tamil affair

In Paris, how the Breton crepe of Montparnasse became a Tamil affair

Behind the kitchen plan of Le Petit Josselin, Anumuyam Thurarajah applies. “A Quimper and two Pont-Avens! » launches the waitress. It is barely noon and the creperie, rue du Montparnasse, in the south-west of Paris, is already full. Beneath a row of bowls of cider, the crepe maker who wields the spanell, the traditional spatula, brown complexion and bushy mustache, has nothing to do with Breton.

READ ALSO: France told by immigrants

After twenty years of service, the Sri Lankan knows the slightest subtlety of the names of pancakes. The guémené, with the andouille, the brestoise and its mushrooms, or the ermine-caramel-butter-salted, are among the first words he integrated when landing in France. To customers who occasionally ask him: “Where are you from, in Brittany? » Anumuyam Thurarajah responds, in rough syntax and with a smirk. “A bit far. I flew ten hours. »

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

- Advertisment -

Most Popular

%d bloggers like this: