The chef, Patrick,
trained at the Jean Guéhenno School at Vannes and produces genuine
Breton crêpes cooked over a high flame on cast iron hot-plates with
eggs and milk fresh from the farm and top-quality fillings. All pancakes - savoury and
sweet - are made with the freshest ingredients possible with a
strong emphasis on seasonal produce.
The menu, therefore, changes throughout the year. However, below,
are few examples of constant favourites :
Forestière Buckwheat Pancake with
truffled cèpes, basil and cheese sauce, tomato and egg
