I don’t know if it’s the water, the butter, or both, but there is something about the way the French make croissants that makes them better than any other (the croissants, not the French). Combined with a cappuccino, a pain au chocolat, and perhaps a glass of juice, it is a perfect breakfast, even without preserves, marmalade, honey, and butter. Anyway, that’s how my day started at 9:53 this morning in Cannes. Note that cappuccino is not very typical around here for breakfast; the French much prefer a bol de café au lait (yes, that’s a bowl of milk coffee) or simply a normal black coffee. Why a bowl and not a mug? Simply because it makes it easier to dunk the croissants. I like neither crumbs in my coffee nor soggy croissants; I don’t dunk, so I’m fine with a cup.