Food
Set in a cozy dining room decorated with Breton furniture and Quimper pottery, this creperie makes its buckwheat and wheat batters on-site. Galettes and crêpes are cooked to order and buttered to taste, with fillings prepared fresh by the kitchen team. A selection of ciders is available, with staff on hand to offer recommendations. The small space can feel crowded during busy periods, but service remains attentive.
✨ Reasons to go
💡 Good to know
⏱️ Typical visit
1h15
🕰️ Best time
lunchtime, early evening or evening
🚶 Walking intensity
Easy pace
Hours
Booking
What people say
"It was a great experience, albeit a bit different than the crepes we were used to. It wasn't too busy when we arrived and there was plenty of seating. The server was very attentive and came to check on us multiple times. The crepe itself was interesting as they were more on the fried side and it was very crispy on the edges. They also use a black wheat crepe. We got their specialty crepes, which was the Bigoudene (Pork Intestine w/ Baked Apple & Onions) and Nantaise (Salmon w/ Egg). The pork intestine in the Bigoudene was more like a pork sausage that was thinly sliced. The flavor itself was very good but there was way too many fried onions in it that it overpowered the rest of the crepe. I couldn't taste the baked apple at all, which made me forget it was even there. My partner got the Nantaise and the salmon was not fishy at all with a nice, soft texture. It came topped with a sunny-side egg which made the salmon more creamy. A wedge of lemon was also offered to give it a nice, zesty taste if you choose to use it."
— Vivian Luu
