SIGNATURE DISHES

Gambas pil pil Crispy crepe dip C & C mezze Crepe supreme Couscous Beldi Moussaka

SETTING: An old house surrounded by a lush garden filled with big green cuttings, photos and charm.

FOOD: The sophisticated, varied menu reflects owner Serge Bruttin's eclectic Mediterranean and North African roots, wrapped in the cloak of a fun creperie. Create your own or choose from the three dozen crepes, many with surprising, tasty combinations such as crepe Tintin's autumn combo of bacon, mushrooms, tomato and feta or crepe Rocquefort's cheese and apple. Or start with C&C mezze, a gently spiced mix of hummus, babaganoush, tabouleh, falafel and eggplant, or gambas pilpil, prawns deep-fried in olive oil and garlic. For mains, Mediterranean dishes like couscous beldi, a steamy, savoury mix of lentils, lamb, chicken, cardamon and raisins evoke the spices and accents of North Africa and the Paris suburbs. Close with crepe Normandie, filled with apples, raisins, cinnamon and ice cream on the side.

WINE: Nearly two dozen moderately priced varieties are available.

SERVICE: Wonderful, friendly bilingual waiters know their menu and are not obtrusive.

PRICE: Two can easily dine for 1,200 to 1,500 baht, without wine.