The Breton side
Buckwheat galettes, salted butter, cider, Breton coffee. Nothing invented: it is the food of this coast, made with what this coast produces.
Our story
A Breton, a Romanian, one crêperie.
The place is run by two people from two countries. He is Breton, she is Romanian. The menu shows it, and that is deliberate.
The Romanian side
And then there are the sarmale — small stuffed cabbage leaves, a Romanian family dish. They have no business on a Breton crêperie menu. They are on ours, they do very well, and they are the reason you do not eat quite the same thing here as elsewhere on the quay.
What it adds up to
A harbour crêperie with no fuss, where you can start with a galette complète and finish on a dish from two thousand kilometres further east.
To be completed
This page is waiting for your own words: how you came here, what you wanted when you took the place on, and the sarmale recipe if you are willing to share it.