Crepes: Equally devoted to a savory buckwheat crepe, filled with egg and cheese, washed down with cider, and a sweet street crepe, smothered in Nutella. No, I take that back. As wonderful as savory crepes are, there’s nothing better than a Nutella crepe. With or without banana. Nothing.
Crumbles: Warm apple, pear, strawberry-rhubarb, in a dish or as a bar, with or without ice cream on top.
Croissants: In all their brilliant varieties: plain or butter, pain au chocolat or an almond croissant—or an almond and chocolat croissant…
Cocoa: It doesn’t get any better than Angelina’s or Jacques Genin.
Chocolat: A no-brainer. Praline or ganache, bonbon or tablet, milk or dark.
Chinon: I’m breaking away from Bordeaux and happily getting acquainted with Chinon.
Clementines and cantaloupe: Clementine season is drawing to a close. But that’s okay. Soon it will be time for cantaloupe.