We went to Mathieu for dessert. A sweet crepe is always a good idea. It is a cute and casual place that is great for a quick bite to eat or to satisfy a craving. The friendly man behind the counter seemed to be busily preparing some ingredients for the day. He asked us which crepes we would like to order so that he could make them for us. We looked at the big board hanging on the wall, and decided to order a crepe filled with Kinder and the Che. The melting chocolate on one crepe and the melting butter on the other was lovely to watch, especially when a sizzling sound was emitted when the rum was drizzled on to the Che crepe. Now, it was time to eat. The crepes were crispy at the base of the triangle, and became softer as you nibbled your way up towards the edge; my personal preference is soft. The crepe with Kinder was good as expected, but the Che surpassed it in taste. The rum addition to the butter and sugar was a great idea; it gave it a kick that made it stand out from the other regular sugar and butter crepes. Although tasty, the crepe dough itself was not exceptional and truthfully, I would have loved it if the batter had been poured in liquid form onto the heat in front of us for a more fresh experience (instead of a previously prepared crepe being heated up). However, I do still need to taste their “salty side”.