Open all year round, this new place showcasing Brittany welcomes you with continuous service from 12 p.m. to 22:30 p.m., on site, at the table or at the counter (45 seats) and to take away. For a nod to the mountains, custom-made Arpin fabrics dress the crepe makers and decorate the place. And for the Megève touch, on the plate, we find special recipes such as the Galette Raclette made with raw milk with a cheese selected locally from the artisan cheesemaker and Master Refiner Paccard.
Here, Lelia, the restaurant manager, originally from the region, invites you to discover original and elaborate flavors.
We love the appetizers to share as an aperitif and the roll-style crepes (Breizh Rolls), a tribute to Japan, the founder being a lover of the country of the Rising Sun, and its executive chef is of Japanese origin.
Even more unusual, in addition to salted butter – obviously! – you can choose between seaweed butter, Espelette pepper butter, yuzu butter or vanilla butter to garnish your savory pancakes and sweet crepes.
The little extra that makes the difference: a grocery store offering a range of artisanal ciders and homemade products from their "House of the Saracen".
We love: the little salted butter caramel served with the bill at the end of the meal.
A not so salty note by the way, since the prices vary from €13,50 for a classic Galette ham, egg and Comté, to €25 for a Breizh Roll Lobster. And the galette of the moment is offered around twenty euros. A new galette is presented on the menu as a suggestion of the day every 5 weeks, thus following the rhythm of the seasons.
At the head of these Breton crêperies for almost 30 years, Bertrand Larcher, who has memories of skiing holidays from his student years at the Geneva hotel school, in Megève.
A fervent defender of organic, local and sustainable agriculture, and raised on the farm, he created in 2017 Breizh Café Farm located between Saint-Malo and Cancale, allowing the harvest of apples (1 apple trees) and buckwheat (on 000 hectares). This "black wheat" still too little cultivated in France and little known, is however a hardy, ecological, rich in flavors and gluten-free honey plant. The buckwheat used for its creperies is stone-ground for more than 10 hours thanks to the last water mill in France, the "Moulin de la fatigue".
By creating the Atelier de la Crêpe in Saint-Malo, this Breton by origin also wants to pass on ancestral know-how by training apprentices in the excellence of the artisan crepe maker's trade.
Themes
