BY F. SEIDENBAUM | After being vacant for many years, commercial space at 20 Christopher St. is now graced by Delice et Sarrasin, owned and run by the Caron family from Toulouse: Mme. Yvette, M. Patrick and son Christophe.
It’s a rarity: a peaceful, cheerful haven…a respite from loud rock music and TV screens. It has 30 seats but almost feels as if a family converted their living room into a restaurant. Friendly ambiance promotes a relaxing read or chat with friends over a latte and croissant. Practice your French, or meet those at neighboring tables: locals, French families with children, tourists.
When Christophe Caron came to New York four years ago for a modeling job, he couldn’t find good crepes, just “fast-food ones,” and none made with authentic sarrasin (buckwheat) flour. He explained that in Europe, crepes have complex cooked fillings and are eaten in regular restaurants.
He spent more than a year researching and studying beforehand, and was surprised to find he loves the 12-hour days because it’s his restaurant.
His parents feel the same. They joined him last November; choosing the West Village because it feels European, especially the restaurant’s tree-lined, quiet block, with its small boutiques and beautiful century-old wisteria vine partially overhanging their window.
Yvette Caron has always loved cooking. She and her husband gave up their careers (she was a chef in France) to join their son. All she wants is to be sure people enjoy her food and to share a little of France with them.
Delice et Sarrasin specializes in crepes: savory St. Jacques de Compostelle filled with leek confit, scallop, creme fraiche, egg and cheese; and sweet, light La Grande Crepette, crunchy, small crepes filled with pastry cream. Toulouse specialties include Mr. Rabelais, a traditional spicy sausage, creme fraiche, mustard and cheese; and La Toulousiane, orange, caramel and roasted banana.
There are also salads, plus the dish du jour, which can be coq au vin, boeuf bourguignon or hachie parmentier (ground beef and potatoes topped with baked, crusted cheese). Almost everything is made in-house, from mustard, mayonnaise, creme fraiche, whipped cream to jams, breads and pastries. Homemade ginger dessert bread comes with Yvette’s secret pastry cream, delicately flavored with rum. Or try crepe Suzette or madeleines.
The space is bright and cheerful, fresh flowers on the white tables, family photographs and friends’ art.
Delice et Sarrasin, 20 Christopher St. between Waverly Place and Greenwich Ave., 212-243-7200, www.delice-sarrasin.com , Monday to Friday, 8:30 a.m. to 11 p.m., weekends, 10 a.m. to 11 p.m.
