Rekaya Gibson / The Virginian-Pilot
Crepes, a macaron and a French lemon-lime soda at Aux Delices in Newport News. The Cousteau crepe is filled with Nutella and topped with coconut, almonds and house-made vanilla ice cream; the Marie Antoinette, with blueberry bourbon pecan preserves. The macaron, by Cafe Genevieve, is mint chocolate chip. 
Food writer Rekaya Gibson visited Aux Delices (French, “to the delights”), a dessert shop in Newport News, to fill her Paris void.
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