Crêperie La Goustanaise

Elodie Bernard, who gained her experience in some of Paris's top institutions before returning to her homeland, could be content with the beautiful décor of her ancient timber-framed house to attract people... Not so this pleasant and dynamic owner! She makes it a point of honour to work only with fresh ingredients, most of which are selected from faithful local producers, starting with the IGP Brittany buckwheat flour chosen from a mill in Morbihan. Instead of a long menu that would force her to abandon her cult of fresh produce, she prefers a shorter menu that changes at least twice a year. Here are some of her remarkable signature galettes, accompanied by Kerloïck organic cider: on the savoury side, the Gastoune, made with egg, tomato confit, local ham, Comté AOP and chives, is a big hit, as is the Kico, with tomato and mackerel tartare, lemon, red onion, burrata and chives. For dessert, the dark chocolate and frangipane buckwheat galette is a total hit!