Kig ha farz
Brittany’s answer to pot-au-feu: slow-cooked meat with buckwheat dumplings and lipig, a caramelised shallot butter. Our winter signature (Oct–May).
Breton restaurant · Paris 12
Authentic Breton food in Paris — no crêpes
Ty Louis is a Breton restaurant between Bastille and Nation, with no crêpes or galettes. Since 2017 we’ve served the other Brittany: kig ha farz, homemade kouign-amann, organic produce and cider — straight from named Breton producers.
- No crêpes, no galettes
- Since 2017
- Collège Culinaire de France
Our stance
The Breton restaurant that isn’t a crêperie
Mention Breton food and most people picture a crêpe. Brittany is so much more: meats and charcuterie, fish and seafood, buckwheat, cider, salted butter. At Ty Louis you won’t find a single crêpe or galette — just that other, richer Brittany, revisited and made in-house.
It’s a stance we’ve held since 2017, and it earned us a place in the Collège Culinaire de France in 2023.
Our signatures
The other side of Brittany
Beyond the crêpe: the dishes, pastries and ciders that tell the real story of Breton cooking.
Kouign-amann
Brittany’s caramelised butter cake — once called “the fattiest pastry in Europe” — served warm with Jampi ice cream.
Galette-saucisse, our way
Breton street food, revisited: a handmade sausage in a buckwheat pancake. And no, it isn’t a crêpe.
Breton cider
Bottle-fermented organic ciders, AOP Cornouaille, from small independent Breton cider houses.
Why Ty Louis
Real Brittany, traceable to the source
No crêpes, no galettes
Since 2017 we’ve served the other side of Brittany — meat, fish, vegetables and cider — far from the crêperie cliché. This is our whole reason for being.
Named Breton producers
We work directly with producers we name and credit: Argoat andouille, Gonidec sardines, Luguen farm, Kerguillet dairy, Jampi ice cream. If it’s on the plate, it has a name.
Recognised by the trade
Ty Louis is a member of the Collège Culinaire de France since 2023, and champions organic Brittany produce (BIO BREIZH). Quality you can trace.
Plan your visit
Find us between Bastille and Nation
Ty Louis is at 240 rue du Faubourg Saint-Antoine, in the 12th arrondissement — a few minutes from Reuilly-Diderot (lines 1 and 8) and Nation. Open Tuesday to Saturday, 12 pm to 11 pm non-stop. Booking is recommended.
Good to know
Frequently asked
Is Ty Louis a crêperie?
No — quite the opposite. Ty Louis is a Breton restaurant with no crêpes or galettes. We serve the other Brittany: meats, fish, seasonal vegetables, cider and dishes like kig ha farz, made in-house.
Where is Ty Louis?
At 240 rue du Faubourg Saint-Antoine, in the 12th arrondissement of Paris, between Bastille and Nation — a few minutes from Reuilly-Diderot (metro lines 1 and 8).
When are you open?
Tuesday to Saturday, 12 pm to 11 pm, non-stop (no afternoon break). Closed on Mondays. Some Sundays at lunch — dates are announced on our Instagram @letylouis.
Do I need to book?
Booking is recommended, especially in the evening and at weekends. You can reserve online in a few clicks, or call us at 06 73 08 54 13.
Do you have vegetarian options?
Yes. Several dishes are vegetarian — smoked aubergine with buckwheat tabbouleh, Roscoff carrots four ways — and many are naturally gluten-free thanks to buckwheat.
Reservations
A Breton table in Paris 12
Tuesday to Saturday, lunch and dinner, non-stop service.
240 rue du Faubourg Saint-Antoine, between Bastille and Nation.