To flambé something means to serve it with a little alcohol, such as rum, on top and then set it afire for aesthetics.
I also tried a galette saucisse (sausage galette) from a stand selling them at Le Marché des Lices, a market open each Saturday morning that sells local produce, cheeses and cider from Brittany.
I love how the cider goes with the savory galette. This time the cider had a bit of carbonation added to it and was served chilled, which was quite refreshing. The restaurant features a nice artificial fireplace right next to the table beside the window where I was sitting that helped keep me warm while drinking the cold cider.
I didn’t always like the taste of galettes though. I was a bit surprised the first time I tried a galette, perhaps because I was expecting the sweeter flavor of its more well-known cousin the crêpe. After trying galettes a few more times though, I grew to like them more and more. Now, I can’t remember how I possibly couldn’t have liked them!
Galettes are prepared a little differently than crêpes. Firstly, the galette dough is made with buckwheat flour, water and salt, whereas crêpes use wheat flour and usually include milk and eggs. The result is a thickener and darker mixture, often cooked on a flat stove called a billig (a Breton word for the stove itself) or on a traditional crêpe pan.
