Tanguy

One of the best and most authentic crêperies in Paris, located in the 10th arrondissement, where Breton chef Gwilherm Tanguy from Morbihan prepares galettes with buckwheat flour from his family’s mill. Toppings include Jambon Prince de Paris with organic Tomme cheese, Andouille de Guémené (Maison Rivalan-Quidu) with Roscoff onions, or artisanal sausage from Brittany (Maison Beucher). As for sweet crêpes, the simple butter and sugar is unbeatable, but there are also more elaborate options such as buckwheat honey or a slice of Far Breton with prunes. A fine selection of ciders completes the experience.