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La Frégate
A house with a history of gourmet cuisine
Restaurant, Creperie
at Le Faou
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This is the beautiful story of the baker turned crêpe chef, who has won awards for his high-quality flours and local produce.
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A genuine historic monument! La Frégate leaves no-one cold. Take time to admire this magnificent 16th century listed corbelled house, with its beautiful sign, slate roof, 23-metre wooden beams, etc. Enough said! Except that we need to describe the inside too: suitably rustic, but above all it’s the quality of the crêpes and galettes (savoury buckwheat pancakes) that strikes you. A baker by trade, Christophe Beuriot combines two types of buckwheat “one darker and more bitter, the other...
A genuine historic monument! La Frégate leaves no-one cold. Take time to admire this magnificent 16th century listed corbelled house, with its beautiful sign, slate roof, 23-metre wooden beams, etc. Enough said! Except that we need to describe the inside too: suitably rustic, but above all it’s the quality of the crêpes and galettes (savoury buckwheat pancakes) that strikes you. A baker by trade, Christophe Beuriot combines two types of buckwheat “one darker and more bitter, the other lighter, to give the batter an exceptionally well-balanced taste”. And he’s not the only one who thinks so; he recently received the prize for best crêpe chef! First-rate crêpes using the highest quality ingredients such as organic shiitakes, Molène sausage smoked in wrack seaweed, Label Rouge chicken for his chicken in curry sauce. A couple more examples? Cured ham and Parmesan with sun-dried and fresh tomato or wild garlic, asparagus and cured ham... What are you waiting for?
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Chef
- Sylvie et Christophe BEURIOT
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