What’s important isn’t the minimalist decor but the appetizing and filling galettes organized into overarching themes: Charcuteries (ham, andouille de Guéméné (tripe sausage), merguez (spicy beef and/or mutton sausage), back bacon, magret (duck breast), chipolata sausage, Beillevaire cheeses (goat, emmental, reblochon), seafood (sardines, trout, halibut, scallops, squid), etc. A menu worthy of a Prévert poem. Lovely patio in the summer.
Galette de blé noir Calmar à l’armoricaine (buckwheat crêpe with squid, prepared à l’armoricaine).
« Long blanc » goat’s cheese.
Crêpe with homemade chocolate.
