A Breton restaurant in Paris with no crêpes: why we made that choice

Yes: Ty Louis, at 240 rue du Faubourg Saint-Antoine in the 12th arrondissement, between Bastille and Nation. As far as we know it is one of the very few Breton restaurants in Paris whose menu has no crêpes and no crêperie galettes at all. A few Breton bistros cook traditional dishes too, but usually keep crêpes on the menu alongside them.

To show the rest of Breton cooking, which rarely leaves Brittany: kig ha farz, far, cotriade, Guémené andouille, buckwheat in salads and puddings, kouign-amann. In Paris, “Breton food” has come to mean “crêperie”. By leaving the crêpe out, we can put all our effort into the other dishes and the producers behind them. It is not a stand against crêpes, which are a great dish worth eating elsewhere.

Because our rule is about crêperie galettes, the hot, filled buckwheat pancakes eaten on a plate. The galette-saucisse is something else: Breton street food from Rennes, a grilled sausage rolled in buckwheat and eaten by hand. We serve a revisited version at 17,80 €, with Savora mustard chantilly, Roscoff onion three ways, Beucher sausage, hand-cut fries and a green salad. It is the one exception, and we own it.

Near us, the Crêperie Paris Breizh at 177 avenue Daumesnil (12th) and the Breizh Café at 23 rue Paul-Bert (11th), which also has an address in the Marais. The historic Breton quarter of Paris is around Montparnasse, where the trains from Brittany arrived and the Breton community settled, and the streets around the station are still known for their crêperies. Addresses checked on 17 August 2026: check opening hours before you go.

A regional cuisine built on its produce: buckwheat (blé noir), salted butter (Brittany was exempt from the old salt tax, so butter was salted), pork and charcuterie such as Guémené andouille, salt-marsh lamb, seafood from Cancale oysters to sardines, vegetables such as cabbage, turnips and Paimpol coco beans, and cider. Crêpes are one part of it, the part that travelled.

The menu follows the seasons. In winter: kig ha farz (29,80 €), frigousse from the Redon area, Roscoff onion soup, a vegetarian miso broth with Breton seaweed, and Erquy scallops while they are in season. In summer, a smoked aubergine with buckwheat tabbouleh. Through the year: Guémené andouille, the revisited galette-saucisse, Roscoff carrots four ways, seafood sauerkraut, organic Breton cheeses, warm kouign-amann with Jampi ice cream, and Breton ciders.

Plenty, just not as a pancake: the farz of the kig ha farz, the 100% buckwheat soba noodles in the miso broth, the buckwheat butter under the andouille and the sardines, the buckwheat honey on the roasted Camembert, the buckwheat crunch on the molten chocolate cake, and a mint buckwheat tabbouleh in summer.

The warm kouign-amann with a scoop of Jampi ice cream, our signature dessert. Or the homemade far breton with prunes, or the brioche French toast with salted butter caramel. If you cannot choose, the champagne gourmand brings a glass of champagne with a piece of kouign-amann, brioche, far and a scoop of ice cream.