We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments.
Tag Archives: crêpes
Crêperie Josselin
The city’s most buttery, authentic crêpes served in an old-school dining room full of dark wood and Breton lace.
West Country Girl
The fact that it’s named for a Nick Cave song hints that this is a crêperie that’s cooler than most. Cool? Yes. And tasty.
Little Breizh
We have not yet reviewed this restaurant, but you’ll find practical information about location and hours on this page, along with links to other reviews. Feel free to share your own opinion in the comments.
Breizh Café
Our favorite crêpe in the city. Savory buckwheat galettes filled with organic ingredients and dessert crêpes with Japanese touches (yuzu, ginger) put Breizh Café head and shoulders above the rest. Check the chalkboard for more exotic, seasonal specials – a recent favorite was a seared sea scallop and samphire galette filled with leek & tarragon cream. You can begin your meal with briny oysters, finish with a salted butter caramel crêpe, sip artisanal hard ciders throughout the meal, and still escape for less 20€ per person. All this makes Breizh a popular and affordable luxury, one that you need to reserve in advance.
La Compagnie de Bretagne
NOW CLOSED This crêperie brings a little luxury to the genre, plus organic Bréton ingredients, a list of about 20 artisanal ciders, and Olivier Roellinger consulting. Continuous service every day.
Practical information
Address: 9 rue de l’Ecole de Médicine, 75006
Nearest transport: Odéon (4, 10)
Website
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Average price for lunch: 10-19€
Average price for dinner: 20-34€
Style of cuisine: Regional: Breton / crêpes
Special attributes: prestige ingredients, comfort food, vegetarian options, continuous all-day service, open Sunday, open Monday
Type of crowd: foodies, neighborhood locals, families
Interior: charming & traditional
Atmosphere: casual
Reviews of interest
NOW CLOSED
- Caroline Mignot (2011) “Crêpe au caramel au beurre salé. J’irai droit au but, ce fut l’une des meilleures goûtées dans ma vie de crêpe au caramel au beurre salée addicte.”
- Sophie Brissaud (2011) “On sent le désir de débarrasser la galette de sa simplicité plébéienne. Mais le plus bête sur l’assiette, ce sont les deux petits rouleaux de jambon, bien séparés de la crêpe. J’ai lu que c’était pour mettre en valeur la qualité du jambon. J’en doute.”
- Barbra Austin (2011) “This was a sorry specimen, possibly pre-made, without a crisp, lacy border, and with none of the deep golden nuttiness that decent galettes have… There was some redemption in the great list of Breton ciders (and beers and juices), and the excellent, vanilla-laden rhubarb compote that filled a dessert crêpe. But in all this attention to detail — from the pedigreed products to the maritime art on the walls and the Breton translations on the menu — the crêpe itself seems to have been forgotten.”
- John Talbott (2011) “The menu is simple; galettes, specialties with products such as lobsters and dessert crepes, plus an enormous number of cidersjust a creative creperie, albeit a very, very good one.”
- François Simon (2011) “L’oeuf le fait bien (l’oeuf) et propose un joli orangé crémeux, le jambon joue la cigarette à coté pour mettre en valeur sa noble extraction porcine, nous épargnant les algues vertes, sous l’assiette. Lui aussi a les papiers conformes aux nouveaux chants de la terre : durables, écologiques, raisonnés. C’est cela la signature Roellinger.”
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