Our Guide to Paris: Breizh Café

Well-sourced products plus unlikely Japanese touches put Breizh Café head and shoulders above most crêperies. Start with oysters, maybe, then choose one of the savory, crisp and lacy buckwheat galettes, filled with organic, farm-fresh ingredients. Finish with a sweet crêpe drizzled with salted butter caramel. Cider is the house drink. Or lait ribot, for the kids.

Practical information

Address: 109 rue Vieille du Temple, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Closed Monday, Closed Tuesday
Reservations: Book a few days in advance
Telephone: 01 42 72 13 77
Website

View a map of all of our restaurants here.
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Regional: Breton / crêpes
Special attributes: market-based cooking, prestige ingredients, comfort food, exceptional desserts, vegetarian options, good for solo dining, continuous all-day service, open Sunday
Type of crowd: foodies, bobos, neighborhood locals, families
Interior: quirky & playful
Atmosphere: bustling

Trusted reviews

• Aaron Ayscough (2011) “It’s a well-run operation with fresh ingredients, good service, and an unbeatable list of ciders. Nothing wrong with the natural-by-numbers wine list, either.”
• Gilles Pudlowski (2011) “La complète au confit d’oignons au cidre ou encore la Cancalaise…figurent au « top » du genre. Pour les gourmands de sucré, ne pas loupez la Carrément Caramel…Joli décor boisé avec son placage en chêne et impressionnant choix de cidres.”
• Le Fooding (2010) Awarded FOODING d’Honneur 2010 prize in their annual Palmarès.
• Meg Zimbeck for BlackBook (2008) “Organic ingredients and a long list of artisanal ciders make Bertrand Larcher’s Breton update a foodie favorite. No lace curtains here – the Breizh is all about slate floors, raw wood, and Japanese crêpe-makers. Simple and delicious with an escape for under €20.”
• Dorie Greenspan (2008) “…made with organic ingredients and the fillings can be plain or fancy, sweet or savory.  There’s also a terrific (and terrifcally long) cider list”
• David Lebovitz (2008) “Because owner Bertrand Larcher is a true Breton, the Breizh Café focuses on the quality of the products and lets them shine…”
• François Simon (2007) “C’est pourtant pas compliqué : de l’eau, de la farine…ah oui, et un peu de sentiment!”
• John Talbott (2007) “…does to crepes what Wolfgang Puck did with pizza; it turns them on their head…”