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In surroundings more akin to a Scandinavian eatery than a traditional crêperie, master crêpier Nicolas Roure whips up galettes and crispy-yet-chewy salted butter caramel crêpes, to the rapturous approval of a whole clique of food lovers. Everything is home-made with good local produce, a touch of originality, and some very interesting ciders to wash things down. Buckwheat galettes can also come as sweet versions for dessert, if that’s your thing.
Green salad with walnuts
Beg Meil: egg, smoked bacon, curé nantais cheese, onions, and salad
Buckwheat crêpe with apricot jam and almonds, flambéed with Grand Marnier and served with whipped cream