Se taper la cloche

I can’t recommend La Compagnie de Bretagne crêperie, 9, rue de l’École de médecine, highly enough. It’s only been open for a month, so I feel like I’m onto a new thing for once, instead of catching on to something a couple of centuries after everyone else. From the minute you cross the threshold, you know you’re in for a very special experience. The décor, designed by Pierre Yves Rochon, who also outfitted the Hôtel Keppler, is stunning. It’s as classic and elegant as a grand piano, all black and white with silver accents. The Celtic music in the background helped establish the traditional Brittany feeling. The menu is full of surprises. Although there are a few classic ham and cheese types of crêpes on the menu, there are many creative choices. I picked a crêpe filled with artichoke hearts, fennel, peppers, and carrots. For dessert – and I wasn’t denying myself a dessert after that – I had a crêpe filled with rhubarb purée, with a side pitcher of crème anglaise. While the menu was a couple of Euros more expensive than a run-of-the-mill crêperie, it’s most definitely worth the little bit extra.   

Today’s expression, se taper la cloche (suh tapay lah closh), is slang that you wouldn’t want to use in such a lovely establishment as La Compagnie de Bretagne. It literally means “to hit the bell.” I just asked three French friends to give me the best translation of this idea in English and they heartily contradicted one another on the details but they agreed that it was appropriate to use to describe a meal that was really wonderful.

 

About Patricia Gilbert

Patricia Gilbert is a French teacher. She's Canadian, lives in the United States, but dreams of living in France. Follow her on Instagram @Onequalitythefinest and on Twitter @1qualthefinest.
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