LES  CRÊPES 

Born in the rustic kitchens of Brittany, the crêpe is a true expression of the region’s history, shaped by its land and traditions.

As early as the Middle Ages, buckwheat, introduced to Europe around the time of the Crusades, thrived in Brittany’s poor, windswept soils, giving rise to the first savory galettes. These hearty, naturally gluten-free flatbreads became a daily staple, cooked over open fires on large cast-iron griddles and enjoyed by farmers and families alike.

Over time, as wheat flour became more widely available, lighter and more delicate sweet crêpes emerged, transforming a humble necessity into a refined culinary tradition. Closely tied to celebrations such as La Chandeleur, a symbol of prosperity and the return of light, crêpes have long held a special place in French culture.

Today, whether savory or sweet, each crêpe reflects centuries of craftsmanship: thin, golden, and prepared with the same care, precision, and respect for tradition that continue to define Breton cuisine.