In the heart of the city’s historic district, dreamers will find themselves embarking on ancient sea crossings as they explore the illustrated panels depicting the adventures of the mysterious Corto Maltese that cover the walls of this recently renovated crêperie. For Pierre Arnou, who helms this ship and its bilig (crêpe pan), its off to Brittany we go to get his organic and artisanal buckwheat and wheat flour for the traditional galettes and crêpes that he often fills with emblematic local ingredients.
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