In a quiet little street, between Place Royale and Rue du Calvaire, Sandrine Gallo (smiling across the room) and Étiennette Le Dref (bilig expert), two friends coming straight from the island of Groix, pay homage to the islands of Ponant with the names of their crêpes and galettes. Delicate and crispy, they are garnished with artisanal and seasonal products and go marvellously with a bowl of cider or an organic apple juice, both of which also come from the Morbihan Region.
Plate of Breton tapas
La galette Groisillonne: goat cheese, chorizo, basil and stewed tomatoes
L’Hoedicaise: stewed potatoes, chocolate and Petit LU butter biscuit crumble