Cuisine and Crêperie with a capital C
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The Bara Breizh is more accurately called a crêpe restaurant, as the dishes are both original and first-rate.Savoury buckwheat galettes with Mediterranean king prawns flavoured with a spiced fruit chutney and raspberry and red pepper sorbet. Sounds like a gourmet crêperie to me! Having come directly from the world of gourmet cuisine, David Teresse intends to use his previous experience to refine his current profession as a crêpe chef. Ok, here’s another example for those who aren’t convinced: the savoury galette with dried beef and goats’ cheese, melon and seaweed preserve. “All our jams are homemade”, the Ruys tomme cheese comes from the Suscinio Farm and is served melted on a buckwheat galette with a pear and redcurrant jelly…Want another one? Smoked lamb, Saint Marcellin cheese and fig preserve. I could go on, but let’s not waste time, just get straight down to the Bara Breizh in Morbihan! See you there!
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