If you love crêpes and savoury galettes made with white or buckwheat flour (organic, from Brittany), run to rue de la Baclerie and dive into the Nantes of yesteryear (neighbourhood: Le Bouffay). In a boat-themed decor (wood panelling, portholes, ropes, rudders, etc.), you will feast on food prepared with emblematic local ingredients. The crew is warm and the bill won’t start any mutinies.
Galette Guéméné: andouille de Guéméné (tripe sausage), apple.
Galette Saint-Jacques: scallops cooked in Muscadet wine on a bed of leeks.
Crêpe Pôle Nord: chocolate-mint ice cream, GET 27, chocolate, whipped cream.