Traditional French Crepes at Café Triskell

Going to Café Triskell is like going to visit a best friend.

Philippe Fallait, the chef and owner of Cafe Triskell in Astoria, Queens holds dishes of his famous crepes. Fallait has preserved the original recipes of Brittany, a region of France famous for its crepes and cider. Joshua Philipp/The Epoch Times

NEW YORK—Going to Café Triskell is like going to visit a best friend. With phenomenal food and a warm, friendly atmosphere, the restaurant welcomes in a regular stream of locals who come to hang out for a while.

Chef and owner Philippe Fallait, a master of French comfort food, is always up for a good chat. He hails from Brittany, a region of France known for its cider and crepes, about which he will gladly teach you.

Fallait will also share the stories of some of his ingredients. The countryside of Brittany is known for its deep, fern-filled forests and unique stone formations still left from ages past. Back in Brittany, he would often wake up at four in the morning to go mushroom picking. “You pick the chanterelles under the pines, at an [elevated] altitude. And you find the porcini by the stream,” Fallait said.

He and his friends would bring along wine and baguettes and after eating their fill of mushrooms, they would sell the leftovers to the local restaurants.