We're really in situ on the quay where Bertrand Larcher started his "crêpes autrement" a few eons ago. The house is very well placed, the galettes are always remarkable and there are always good ideas in the suggestions of the moment on the slate, like this "binicaise" galette with scallops comté leek fondue with corsair curry and seaweed butter (here Brittany sticks together!). A warm, professional welcome and plenty of ideas on the menu with rolls, nibbles and artisanal ice creams. A wide choice of ciders.
Chef
