Normandy butter on G Street

“Think Agatha Christie,” says Agathe.

That’s her name. Agathe. Means “good” in Greek.

But she’s French. From Normandy, which should be named the Butter Capital of the World. They have black and red and white spotted cows there that deliver cream that makes butter you can only dream of.

And that’s what Agathe’s bosses do: import butter from Normandy to San Diego to make their croissants with. We’re talking Le Parfait Paris. They have a baking facility in Mission Valley and this café at Sixth and G. Carla got wind of this and ordered me off to round some up.

When it comes to croissants, you don’t challenge Carla. She wants to taste the butter involved, see how flaky the pastry is, what chocolate’s best to stuff inside, on and on. And, okay, I love ’em, too.

So, if she says go, I ask how quick.

It’s in a new brick building almost kitty-corner to Buca di Beppo, the Italian place. You see the word “Parfait” above a six-table patio with a faux grass “hedge” all around it.

Inside, first thing you notice is this wall-sized black-and-white photo of a Paris café with the same sign above: “Le Parfait Paris.”

“That’s not really ‘Le Parfait,’” says Agathe. “It’s some other Paris café. The owners photoshopped our name onto it.” Whatever. It certainly sets the atmos up. They’ve got tables inside, but also comfy sofas with low tables where I guess you can sip a glass of wine and munch a macaron.

Because featuring heavily in the counter display are macarons of all colors and flavors, such as “Provençale lavender and honey” and “chocolate peanut butter.” Go for $1.95 each.

And I see the three cushions on the sofa are shaped and colored like giant macarons. Cool.

But now I’m reading a menu of savory dishes I could really get my teeth into, seeing I’m here, heh-heh. It’s quite a choice. Includes a croissant stuffed with scrambled eggs, cheese, and bacon called…

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