40条公寓真实住客点评 - Montmartre Apts Leo Ferre -香港：+852-
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&&&热门城市&热门城市&Creperie Broceliande
Creperie Broceliande
Creperie Broceliande
想吃最美味最正宗的法式可丽饼（Crepe），那就来巴黎的Creperie Broceliande吧，这家店有公认的巴黎最好吃的Crepe！这家餐厅位于蒙马特，在前往圣心大教堂的必经之路上。不要以为可丽饼就是张包裹奶油水果等的软趴趴的白饼，这家的可丽饼可是作正餐的：有包裹着松露和干贝的，有鸭胸搭配鹅肝酱的，有烟熏鲑鱼口味的，有包裹鲜嫩牛肉和芝士的荞麦饼等等你想不到的奢华搭配。
每道菜都在10-15欧元之间，有英文菜单，侍者英文十分流利。通常，这家餐厅在开店15分钟后就客满，记得预订哦。
本店特色美食
"galette" style savoury crêpe
sweet crêpe
Parisienne
注：地图位置标注仅供参考，具体情况以实际道路标实信息为准。
搭乘12号线地铁到Abbesses站，步行即可。
人均消费：120元
2014-2&出游
和女朋友跟随好多人进这家店，温暖的色调，精心的布置，温馨的氛围，总是给人心绪平静，舒适和轻松的感觉，服务员的态度很好，毕恭毕敬让你感觉自己在这里就是皇帝，心里好舒服，我们点了两种口味的可丽饼，据朋友说每年的2月2日是可丽饼日，要想吃到很地道的可丽饼就要来这家店，我们点了咸和甜两种口味的，还别说真是地道的法式味道，无论是内陷还是外饼，师傅都做的很精心，外饼薄而香脆，内陷鲜而美，真是太美味了，还有其它比如香甜的玉米饼，饱满黄油很香的煎饼味道都很不错，性价比也非常高，价格很合理，我和女朋友非常喜欢吃，非常的不错，值得推荐。
首先说一下这家餐厅的缺点：地方相当小。然而这并不能掩盖这家餐厅的美。这家餐厅基本算是完美无瑕的了。我特别后悔没有记住苹果酒的名字，那真的很好喝，小工匠苹果酒生产商特别棒。为我们服务的女服务员是一个很有学问的人，她知道的东西很多，跟我们讲了很多到外国游览的经历。对于这家餐厅的食物，我很喜欢，不论是质量还是外观，都让人很想吃。大型的山雀，小小的馅饼，都很美味。这家餐厅食物的价值远大于它的标价。菜单中有很多经典的食物和原来就有的食谱。让你有很多的选择。
人均消费：190元
2015-11&出游
巴黎最好的可丽饼，就是国内的馅饼的，有不同馅料，有水果的，青菜的，还有肉类的，裹上酱汁，美不胜收。
这家可丽饼店比较实惠，价格很便宜，在店外推荐的那一款虽然样子有点丑，但有火腿，蘑菇和奶酪，它饼皮也是脆脆的，有一点咸，馅料调味也很好。在这边，下雨天都仍有很多人在排队等候，可见味道非常好。
餐厅的地理位置非常优越，这里的环境也很不错。我是和丈夫一起来的，这附近还有一个大教堂，环境很不错，这家餐厅的食物也很美味，不仅有开胃酒，还有美味的饭后的甜点苹果冰淇淋。
如果我们住在这个餐厅的区域的话，我们一定会经常来这家餐厅吃饭的。这里工作人员不仅人很好，而且还会说一口流利的英语和西班牙语，还有非常美味可口的蛋糕，我和妻子都很喜欢。
人均消费：90元
2014-7&出游
服务态度很好，毕恭毕敬的，让人心里很舒服，尤其对我的问题问的，有耐心的给我回答，最后没有点单子上面的，是按照我的要求做的，因为食材比较好吧，做出来的也很符合我要的期望，很喜欢。
这是一家很值得多次来品尝的餐厅，我去过这家餐厅的蜜饯小屋，也拍下了油炸土豆最佳的效果和完美的加糖奶油制作过程。品尝了金枪鱼西红柿之后，终于知道什么才是专业的菜肴。优秀的可丽饼，相当的好吃。我下次还会再来。
人均消费：70元
2014-5&出游
价格十分划算，来之前只带了200元，看着这个环境以为钱会不够用，结果还有剩余哦~所以真的很实惠。哈哈哈，屋里是暖色调，挺温馨温馨
这家餐厅的甜食非常美味，下次我们还来这家餐厅吃饭。这里的油炸土豆非常美味，炸的金黄，味道也很棒，金枪鱼也很好吃，还可以搭配上橄榄酱，效果非常不错，值得一尝。
1-10 / 14条点评到
携程旅行口碑榜2015
15 rue des Trois Frères, 75018 Paris
营业时间：周二-19:00-22:30，周三-周五12:00-15:00、19:00-22:30，周六12:00-16:00、18:00-23:00，周日12:00-16:00；周一休息。
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Winery: Trois Freres
The Trois Freres Estate
The Couillaud brothers, Bernard, Michel and Fran&ois, joined together in 1979 and expanded the original small family holding to the present size. They export their wines in England, Japan, Germany, Holland, Belgium, and the U.S.A.
&This estate has been one of my value picks in other vintages, and they still offer very good quality for bargain hunters.& Robert Parker's Wine Advocate, June 2012
The Trois Freres Vineyard
Located on a south-facing slope of granitic soil near the village of Vallet, in the heart of the Muscadet de S&vre et Maine appellation, the vineyard measures 66 hectares (145.73 acres): 36 hectares (88.92 acres) planted with Melon de Bourgogne (Muscadet), 27 hectares (66.69 acres) with Chardonnay and 3 hectares (7.41 acres) with Gros-Plant.
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Rich and fruity with a nice malolactic mouthfeel.&This is a Chardonnay drinker's delight.
The grapes are machine-harvested. The must is pre-filtered, then cold-fermented on the skins, cold-stabilized and sterile-filtered before bottling, 8 months after the harvest. The wine has been aged in 8% oak barrel (no new oak).
Trois Freres Muscadet has apple and pear dominate the concentrated nose.
Greener apple on the palate, good acidity. A well balanced wine.& Citrus fruits (grapefruit, lime), plenty of minerality, good integrated spiciness on the back.&
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SakeRedWhiteChampagne / SparklingDessertA Gentleman's Cellar
Grand Veneur Dom Chateauneuf Du Pape Blanc La Fontaine 2013 is made from&100% Roussane.
Yellow-gold color. The nose is rich in aromas of citrus fruit, tropical fruit, quince and honey, with a touch of vanilla. On the palate, the same aromas appear together with a fatness combining exotic fruit and vanilla : the wine is rich, generous and elegant, with extraordinary length. &La Fontaine& is often considerated to be one of the best Ch&teauneuf du Pape white, and it is by definition a superb gastronomy wine.
Best between 1 and 8 years.
Their top white is the 2013 Ch&teauneuf du Pape La Fontaine Blanc. A blend of 100% Roussanne that&s aged 10% in small barrels (the majority is in stainless steel), it&s a classy, balanced and medium to full-bodied beauty that gives up classic buttered citrus, white peach, melon and spice. Like the classic cuv&e, this will gain a touch more richness and flesh with another 6-12 months in bottle, and drink nicely for 3-4 years at a minimum.
This estate, under the leadership of Sebastien and Christophe Jaume, continues to be one of the reference point producers for relatively modern styled Ch&teauneuf du Papes. In addition to their top tier efforts, the portfolio is loaded with smoking values at just about every price point. I&ve listed domaine wines under Domaine Grand Veneur, and the negociant wines under Alain Jaume, which I believe might also include some vineyards owned by the Jaume family as well. Regardless, the quality here is superb across the range. In addition, they&ve excelled in both 2012 and 2013. Wine Advocate 93 Points&
Prepared with Tempranillo grapes (100%), this wine has a very bright, intense maraschino cherry colour that fades to a Cardinal red rim.
It has a very marked aroma with a good balance of fruit and wood, where tones of vanilla intermingle with well-ripened fruit, black berries and wild fruits. There are also noticeable hints of leather and liquorice, resulting from the mingling of the French oak and the aromas inherent in this variety of grape.&
In the mouth, the wine has a smooth texture but fills the palate with balanced flavours, including fine tannins, which help extend the life of the wine. The finish and aftertaste are both long and elegant.
Vineyard:&
Pago de los Capellanes, Pedrosa de Duero.&
Variety composition:&
100% Tempranillo.
Type of soil:&
Clayey and chalky.&
12 months in barrel and remainder on rack.
Type of oak:&
100% French oak, medium toast.
Uncork and decant one hour before serving at a temperature of 16-18 &C.
Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October, starting with the most mature parcels. Once the grapes are brought into the winery, the tanks are seeded with indigenous yeast (start culture) and the alcoholic fermentation begins. During the barrelling period, which lasts 30 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and the wine taken for malolactic fermentation.
The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20&C for period of 22 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.
The wine is aged for twelve months in new and semi-new French oak barrels (no more than three years old). At the end of this period, it is taken to the tank for homogenisation, where it undergoes light filtration through cartridges (open pore) and is then bottled.
Plum, licorice, espresso and mineral flavors mingle in this harmonious red. Broad, with good structure, yet remains graceful. Floral and citrus notes accent the finish. Drink now through
cases made.-Wine Spectator 92 Points&}