Tag Archives: crêpes

Ty Breiz via tybreizcreperieparis.fr

Ty Breiz

This Montparnasse crêperie ranked #2 in Figaroscopes 2009 survey of the best galettes complètes in Paris, and made the cut for our list of Five Great for Crêpes. Continuous, all-day service.

Practical information

Address: 52 boulevard de Vaugirard, 75015
Nearest transport: Pasteur (6, 12)
Hours: Closed Sunday and Monday
Reservations: Reservations not accepted
Telephone: 01 43 20 83 72
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: French, crêperies
Website

Reviews of interest

Le Figaro (2009) #2 galette complète in Paris

 

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Josselin by Meg Zimbeck

Crêperie Josselin

The city’s most buttery, authentic crêpes served in an old-school dining room full of dark wood and Breton lace.

Practical information

Address: 67 rue du Montparnasse, 75014
Nearest transport: Montparnasse-Bienvenüe (4, 6, 12, 13) or Edgar Quinet (6)
Hours: Closed Sunday
Reservations: Reservations not accepted
Telephone: 01 43 20 93 50
Average price for lunch: Less than 10€
Average price for dinner: 10-19€
Style of cuisine: French, Breton & Crêpes

Reviews of interest

David Lebovitz (2010) “A popular crêperie—and lots of fun.”

Barbra Austin (2010) “You can go simple and classic, ham cheese, egg and ham, mushroom…I love the Maraîchere, filled with spinach, cream, cheese, an egg, and topped with strips of bacon.”

François Simon (2010) “Mais la galette complète est elle bonne? Bourrative, cataplasmique, il faut vraiment aimer, étouffe païen, facturée 9,50 euros.”

Le Figaro (2009) “Pourtant, facturée moins de 9€ le plus souvent, la complète reste une alternative savoureuse, nourrissante et économique en temps de crise…”

David Lebovitz (2006) “In an area crowded with crêperies the one that stands out is Josselin.”

 

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West Country Girl by Meg Zimbeck

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.

Practical information

Address: 6 passage Saint-Ambroise 75011
Nearest transport: Saint-Ambroise (9) or Parmentier (3)
Hours: Closed Sunday night (open Sunday brunch) and all day Monday
Reservations: Last minute booking usually OK
Telephone: 01 47 00 72 54
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Breton/crêpes
Website

Reviews of interest

David Lebovitz (2014) “Crêperies are a dime a dozen in Paris, but this one stands out. The owners—a young French couple—put so much care into every dish. The ingredients are impeccably sourced; the dark, musky buckwheat honey comes from Brittany, as do the sparkling-fresh oysters, which arrive daily.”

Patricia Wells (2011) “Galettes can be leaden or ethereal, and here in this small, 50’s-style diner they are truly outstanding — parchment-paper thin and golden. (The selection is huge, including mimolette and spinach; Camembert and bacon; goat cheese and spinach; bacon and mushrooms.)”

David Lebovitz (2009) “…an address I’m happy to travel to…”

Thierry Richard (2009) “…une crêperie reliftée nouvelle vague…et une clientèle gentiment branchée et cosmopolite…”

Meg Zimbeck (2009) “…carefully made crêpes with a side order of indie cool…”

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Little Breizh

Hidden in plain sight on a street of tourist traps, this charming crêperie features organic ingredients, nutty galettes flecked with buckwheat, tender dessert crêpes, and sweet service. You can get out for under 20€, barring a cider bender.

Practical information

Address: 11 rue Gregoire de Tours, 75006
Nearest transport: Odéon (4, 10)
Hours: Tuesday-Friday, 11am-3pm and 6:15-11:30pm; Saturday-Sunday, 11am-11:30pm; closed Monday
Reservations: Last minute booking usually OK
Telephone: 01 43 54 60 74
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: French – Breton & Crêpes
Special attributes: vegetarian options, open Sunday, kid-friendly, continuous service (weekends)

Reviews of interest

David Lebovitz (2014) “This friendly Breton café offers crêpes and buckwheat galettes that are delicious, and generous. I had an excellent buckwheat galette, flecked with little nubbins of dark, toothy buckwheat embedded in the batter. I chose from the reasonable lunch menu that included a glass of cider and another crêpe for dessert, for less than €10.”

Patricia Wells (2011) “…a real find. The buckwheat galettes are prepared with a very dense, black-flecked organic flour (blé noir) milled specially for the owners — brother and sister team Pierre and Claire Goasdoué —  who put their heart and soul into this little enterprise.”

 

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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)
Website
[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

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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Breizh Café

An absolute favorite

Well-sourced products plus unlikely Japanese touches put Breizh Café head and shoulders above most crêperies.

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
Website
Average price for lunch: 10-19€
Average price for dinner: 10-19€
Style of cuisine: Breton/crêpes
Special attributes: prestige ingredients, comfort food, vegetarian options, good for solo dining, continuous all-day service, open Sunday

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…

 

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