Buckwheat; it’s in the blood
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The owner of the Crêperie d’Antan was born in a field of buckwheat. And to complement her crêpes, she only chooses the best produce from Ruys.Some fates are already written. Like Madeleine Nicole’s, born on a farm “in a field of buckwheat. Not all babies are found beneath a cabbage-leaf!” She’s been at her Crêperie d’Antan in Saint-Gildas-de-Ruys for 25 years. Fate trains your palate and gives you a taste for good food. Here they get vegetables from a neighbouring farming cooperative, andouille (spiced sausage) from a traditional butcher in Baye, sea salt and buckwheat honey from Saint-Armel, Ruys tomme cheese and Royal Guillevic cider and apple juice from the Cidrerie Nicol. Not to mention the grilled andouillette (tripe sausage) with cider-cooked apples or sardine rillettes and green pepper galette (savoury buckwheat pancake)… To finish, a ‘Gildasienne’ with its preserved Bigarreau cherries in a red wine caramel sauce, and vanilla or pistachio ice cream! A great home-grown crêperie, if ever there was one!
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