With many options for customization, everyone has their own way of doing it: "On the subject of mayo and co, purists will argue that the real galette-saucisse should be eaten plain," comments Gildas, before listing the possibilities. "I first ask the customer if he wants me to reheat the galette on the billig, then I ask if he wants to eat it on the go or wait a while, in which case I wrap it in aluminum." Further down, other vendors offer even more alternatives: double galette, double sausage, garnishes of yellow onion, cheese, ham or fries. All they're doing, they say, is responding to demand. Yolande and Claude, who have held season passes to the Stade Rennais for at least fifteen years, tell me they like to keep things traditional: "We like it plain, with a cold galette." Gwenaëlle agrees: "Plain for me, so I can taste the butter in the galette." Meanwhile, other supporters aren't afraid to pimp their snack, loading up on add-ons as freely as one might stuff a burrito.
_When not traveling through France in search of the best buvettes, _Guillaume Blot swallows sausage patties by the dozen on_ Twitter._The next reporter using the term "pancake-sausage" in Article 1 on # trans2012 is summoned to make its pass #MERCI
- Trans Musicales (TransMusicales) December 7, 2012