The Gourmet Break

In a warm atmosphere, Vincent and his team welcome you to enjoy traditional Breton galettes and crêpes prepared according to tradition. The galettes are made from gluten-free buckwheat, while the crêpes are made with homemade batter. Each dish is hand-turned on traditional billigs, and all ingredients are carefully selected to enhance your tasting experience. Dishes are made to order, so some patience may be required while your order is prepared.

To accompany your specialties, artisanal ciders are offered. These ciders come from the NICOL Cidery, located on the edge of the Gulf of Morbihan. The cider apples, from Breton varieties such as Guillevic, Douce Moën, and Peau de chien, are grown on 14 hectares of the estate, with an additional 20 hectares cultivated in partnership with local producers. The Breton climate, characterized by high sunshine and low rainfall, produces apples rich in sugar. The must, extracted by pressing, ferments naturally at low temperature until spring. Before being marketed, the cider is aged in cellars for a few weeks to develop its sparkle and refine its aromas.