Creperie
Creperie in Brussels. Practical information, direct contact and enquiries in one click.
Brittany on a slow afternoon
We mill our buckwheat in small batches and rest the batter overnight, the way it is still done in the village creperies of Finistere. The dining room is small, the cider list is short and well-chosen, and the kitchen is open enough that you can watch the next galette being spread.
Bookings are recommended on weekends but lunchtimes are usually walk-in friendly. Vegetarian, gluten-free and children's portions are part of the regular menu — just tell us at the door.
Opening Hours
Galettes, Crepes & Cider
Our current menu — discover it on-site or reserve in advance.
Buckwheat galette with white ham, Gruyere and a free-range egg cooked on the griddle until just set.
Pan-fried local mushrooms, creme fraiche, Emmental and a sprinkle of fresh thyme on a thin, lacy galette.
Wheat crepe folded around our salted-butter caramel from Guerande, finished with toasted almond flakes.
Classic Suzette flambeed at the table with Grand Marnier and fresh orange zest, served with a scoop of vanilla ice cream.
Traditional Breton ceramic bowl filled with dry artisanal cider from a small Normandy producer we visit every autumn.
Savoury galette of the day, sweet crepe, a bowl of cider and a coffee — our full Breton lunch in one tidy plate.
« A simple plate, well made, eaten without rushing. »
Creperie
Book Your Table
Choose a date, a time and the number of guests.
Reviews
What Our Clients Say
Lunch regular
Family Sunday
Contact
Choose a date, a time and the number of guests.