Au P'tit Grec

The culinary offering at Au P'tit Grec centers on the art of crêpe and galette making, executed with both French technique and Greek flavor sensibilities. The menu is thoughtfully divided between savory buckwheat galettes and sweet crêpes, each category offering combinations that honor Greek culinary traditions while appealing to Parisian palates.

The savory galettes form the heart of the menu, made from buckwheat flour that provides a nutty, earthy base for Mediterranean-inspired fillings. Classic Greek ingredients take center stage: creamy feta cheese, briny Kalamata olives, ripe tomatoes, fresh herbs, and quality olive oil combine to create satisfying, well-balanced meals. The buckwheat batter is prepared according to traditional methods, resulting in galettes that achieve the perfect texture—crispy and golden at the edges while remaining tender and pliable in the center.

Sweet crêpes offer an indulgent counterpoint, featuring combinations that draw from Greek dessert traditions. Expect to find options with honey and walnuts, chocolate and almonds, or simple preparations that let quality ingredients shine. The crêpe batter itself is light and delicate, providing the ideal canvas for both simple and elaborate sweet combinations.

What distinguishes the food here is the commitment to made-to-order preparation. Each galette and crêpe is prepared fresh as you watch, ensuring optimal temperature and texture. The portions are notably generous—a single galette often constitutes a complete, satisfying meal. The ingredients, while simple, are carefully selected for quality and authenticity, from the imported feta to the aromatic herbs that perfume each savory creation.

The cooking technique is equally important: the griddle temperature is carefully maintained, the batter is spread with expert precision, and the timing of each step is executed with the confidence that comes from years of practice. This attention to craft elevates what could be simple street food into something memorable and crave-worthy.