Chef-owners Bertrand Raguin and Philippe Nouzillat put of some fine French crepes for brunch—made with buckwheat flour, with fillings like ham, egg and cheese ($11)—plus, other eggy classics like oeuf cocotte ($12) or croque madame ($16).
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Wed, 2013-08-28
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Wed, 2014-01-01 09:30
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Wed, 2014-01-01 15:30
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Singapore