Tag Archives: crêpes

La Compagnie de Bretagne by Barbra Austin

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)
[cetsEmbedGmap src=http://maps.google.com/maps/ms?msid=202475318786031781734.0004ab3de1b406428c06a&msa=0&ll=48.850837,2.341697&spn=0.007667,0.01929 width=500 height=325 marginwidth=0 marginheight=0 frameborder=0 scrolling=no] View a map of all of our restaurants here.
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


  • 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.”

About our listings
Our best efforts were made to ensure that information provided was accurate at time of publication. Have a correction or update? Send it here.



Breizh Cafe in Paris | Paris By Mouth

Breizh Café

  An absolute favorite

Practical information

Address: 109 rue Vieille du Temple, 75003
Nearest transport: Filles du Calvaire (8)
Hours: Closed Monday and Tuesday
Reservations: Book a few days in advance
Telephone: 01 42 72 13 77
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Breton/crêpes

Reviews of interest

Emerald Bond (2013) “If you are going to indulge in the cliché (and you should), make sure you do it right. And there truly is nothing more right than the perfectly nutty, crisp cornered salted caramel butter crêpe from Breizh Café… The slogan of Breizh Café, ’La crêpe autrement‘ rings true – it is indeed the crêpe done differently. And by different, I mean better.”

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.”

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…