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Saucisson and homemade potato salad dressed with red onion oil; pan bagnat (sort of a salade niçoise on a crunchy-crusted baguette); and, especially, crepes, both sweet and savory: This was the kind of old-fashioned French fare that expatriate American artistes of the 1920s ate, in the home-away-from-home Parisian cafés they frequented. And today's starving South Beach artists can do the same (at budget prices; most dishes are in the $4 to $7 range) at this tiny, informal, and authentic-feeling French creperie-plus run by some expatriates from Toulouse. Try the tasty buckwheat Dijonnaise crepe (chicken and potatoes in mustard cream sauce) followed by a sweet sugar/lemon juice dessert crepe topped with whipped cream. And the substantial "total" (ham, egg, mushroom, and cheese) really is a complete crepe-wrapped breakfast.