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Lovers of tales, legends… and savoury galettes that are very kraz (crispy) on the edges, will vote for Brocéliande in the eternal soft vs. crunchy crêpe debate. They will be delighted by these buttered-up, wafer-thin discs, made with organic Breton buckwheat flour, and copiously filled with fresh local ingredients. White flour (also organic) dessert crêpes – classic or flambéed – have not been left out! Breton beers and whisky, artisanal cider, and a small street-side patio make this a crêpe-lover’s dream come true.
Savoury buckwheat galette with butter
“La bonne du cure”: Curé nantais cheese, cured ham, artisanal fig jam, chestnut and lavender flower honey
“La Nantaise”: frangipane, chocolate, pistachio ice cream, whipped cream