Crêperie Les Bigoudens
Local 'tome' cheese and other delicacies from the Rhuys peninsula
Midway between the Gulf of Morbihan and the Atlantic Ocean, on the Rhuys Peninsula, is a good place to shelter from the sea spray and try some of the flagship products made with Breton produce. There’s the Guénemé 'andouille', the smoked salmon from Arzon, beers from the Lancelot brewery, and more… The welcome and the homemade ice-creams deserve a special mention too.Les Bigoudens, located right in the middle of the village, may not have a sea view, but you'll go into raptures at the sight of your plate and its contents: fresh fried scallops with a leek and Noilly Prat sauce, smoked salmon with a tomato compote served with a lemon cream and lumpfish caviar, followed by grilled andouille (chitterling sausage) accompanied by an old-fashioned mustard sauce using Saint-Armel salt... The menu changes every year and there are often ‘one-off’ galettes (buckwheat pancakes) on the specials board dreamt up by the chef. “For us, quality is fundamental and so is the welcome we give our guests," explain the owners, who have recently completely refurbished their restaurant. “Nowadays, customers are very knowledgeable about restaurant food and they can tell straight away whether you’re really committed to your trade”. It’s worth booking in summer; the terrace is always very popular.