The gourmet: Breizh Café
Bertrand Larcher, the fougerais king of the “crepe differently” based in Cancale, Saint-Malo, Tokyo and Paris, has been promoting the emblem of Breton gastronomy for 25 years.
Its inaugural creperie in the Marais - always crowded on weekends!
- was joined by six other restaurants, from Odéon to Abbesses, passing the Saint-Martin canal, Batignolles or Montorgueil.
An 8th will soon join them, from February 10, rue du Midi in Vincennes.
His galette, several times winner of our ranking of the best complete in Paris, calls on organic buckwheat flour and neat garnishes: Breton artisanal ham and sausage, chorizo from the Basque Country, vegetables from Terroirs d'Avenir, organic eggs and salmon, Bordier butter ... but also Valrhona chocolate or homemade salted butter caramel for wheat pancakes.
Without forgetting graphic creations like makis, rolls, stuffed with langoustines or Guéméné andouille.
All to be washed down with a sharp selection…
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