Pastry
A buckwheat and wheat bar concept, the patisserie revisits classic Breton crepes with sourced products and shapes that change with the day, for breakfast, lunch, afternoon tea and dinner. The recipes are contemporary: chiffonnade de jambon blanc, Emmental français, comté, confit d'oignons de Roscoff, tomates confites, œuf flashé, chiffonnade de serrano, mozzarella, parmesan, confit d'oignons de Roscoff, tomates confites, pesto et roquette, galette saucisse façon hotdog, crêpe tiramisù..
