We have enjoyed dinner at Bistro by Sebastien Agnes several times but we have never gone for breakfast. Walking by the restaurant in Plaza del Pescador, I always wondered about the outside counter and sidewalk tent that announces their waffles and crepes. As Chef Sebastien is French, I was sure that the crepes would be exquisite and different from those available at most restaurants in Los Cabos.

The chef and owner, Sebastien Agnes has extensive experience as a chef with some of the top chefs in the world. Throughout his career Chef Sebastien has shared the kitchen with renowned Michelin Star French chefs such as Alain Ducasse, Guy Savoy, and Eric Frechon. Chef Sebastien led the opening of restaurants for Chef Jean-Georges Vongerichten for thirteen years around the world, arriving in Mexico in 2008 to take over Vongerichten’s kitchens at One & Only Palmilla, in addition to directing the kitchen at Maravilla, one of the region’s most exclusive clubs.

Bistro by Sebastien Agnes was born in 2021. He brought his culinary experience, his passion for French cuisine, combining it with the tradition and richness of local products, to bring to life classic French cuisine with Mexican touches and accents of Baja California Sur to the gastronomic offerings of Bistro by Sébastien Agnès

With seating inside or outside, I chose a table in the outside area of Plaza del Pescador. My server brought me a copy of the breakfast menu, which offers different eggs, French Toast, Fruit Salad, and of course, the Waffles and Crepes, in which I was most interested. You can choose sweet or savory with the Crepes and add the ingredients that you would like to enjoy with your breakfast. Similarly, waffles can be made with one, two or three of the ingredients from the list. I decided to try a savory crepe with cheese, caramelized onions and mushrooms and added a scrambled egg on top. When the order arrived, I was overwhelmed by the portion size – it could easily be shared by two people. It was absolutely huge – covering a very large plate. The flavors were amazing.

After eating, I went into the restaurant to say hello to Chef Sebastien, who told me that he planned to make a black crepe that was only available in his region of France in the near future. I look forward to giving it a try.

The food and service were excellent. The atmosphere is always relaxing, with great people watching.