The galette stays cold
The buckwheat galette is not reheated or filled. It is wrapped, cold, around a sausage straight off the grill, and that contrast is part of the pleasure.
Speciality · Breton street food
Galette-saucisse: the street food of Rennes, revisited in Paris
A grilled sausage rolled in a buckwheat galette: the Breton hot dog, the pride of the markets and of the Rennes football stands. What it is, how it is eaten, and the version we serve in the 12th arrondissement.
- Street food from Rennes
- Revisited version
- 17,80 €
A galette-saucisse is a grilled pork sausage rolled in a cold buckwheat galette and eaten by hand, the street food of Rennes and Upper Brittany. Ty Louis, a Breton restaurant at 240 rue du Faubourg Saint-Antoine in the 12th arrondissement of Paris, between Bastille and Nation, serves no crêpes and no galettes, with one deliberate exception: a revisited, sit-down galette-saucisse with Savora mustard chantilly, Roscoff onion three ways, Maison Beucher sausage, homemade fries and a green salad, for 17,80 €.
The dish
What is a galette-saucisse?
A galette-saucisse is a grilled pork sausage rolled in a cold buckwheat galette and eaten by hand. Say it roughly “ga-let so-sees”. People call it the Breton hot dog, and English menus sometimes translate it as a “Breton sausage crêpe”, which is half right: the galette is the savoury buckwheat pancake of Brittany, but nothing else about it belongs in a crêperie.
It was born at the markets and village fêtes of Upper Brittany, the eastern half of the region around Rennes, and became famous in the stands of Roazhon Park, the Rennes football stadium (Roazhon is the Breton name for Rennes). You eat it standing up, without cutlery and, according to the purists, without mustard.
It is street food, not a crêperie dish: no plate, no filling, no butter. Just the gesture, and the toasted taste of buckwheat against the fat of the sausage.
Updated: October 2026
The Rennes way
How a galette-saucisse is eaten
Four habits that make it what it is, and that tell it apart from anything you would order in a crêperie.
By hand, standing up
No plate and no cutlery. You hold it like a hot dog and eat it on your feet, at a market stall or on the way into the ground.
Markets, fêtes and football
It grew up at the markets and village fêtes of Upper Brittany, the eastern half of the region around Rennes, then became a ritual in the stands of Roazhon Park on match days.
Mustard, or not
The question divides Brittany. The Rennes tradition wants it plain, many people add a line of mustard anyway, and nobody has ever settled it.
Telling them apart
Crêpe, galette, galette-saucisse
Same buckwheat for the last three, very different dishes.
| Dish | Made with | Served | How it is eaten |
|---|---|---|---|
| Crêpe | Wheat flour, sweet | Hot, with a sweet filling | At the table, in a crêperie |
| Crêperie galette | Buckwheat flour, savoury | Hot, filled (ham, egg, cheese for the classic “complète”) | On a plate, knife and fork |
| Galette-saucisse | Buckwheat galette and a grilled pork sausage | Cold galette, hot sausage, nothing else | By hand, standing up |
| Ty Louis’s revisited version | Buckwheat galette, Maison Beucher sausage, Savora chantilly, Roscoff onion three ways | Plated, with homemade fries and a green salad | Sitting down, knife and fork allowed |
Our version
The revisited galette-saucisse at Ty Louis
Ty Louis serves no crêperie galettes: that is the choice the restaurant is built on. The galette-saucisse is another story, a working-class icon of Breton street food, and we revisit it our own way. It keeps the buckwheat galette rolled around the sausage, then becomes a proper plate, at 17,80 €: Savora mustard chantilly, Roscoff onion three ways, Breton sausage from Maison Beucher, homemade fries and a green salad.
The Savora chantilly is our answer to the mustard debate: Savora is a classic French mustard condiment, here turned into a whipped chantilly. The Roscoff onion is the pink onion from the north coast of Finistère, protected by an AOP. And you eat it sitting down, knife and fork allowed.
On the menu it appears as Galette-saucisse, revisited with Savora chantilly. It is also one of the main courses you can pick in La Traversée bretonne, our set Breton dinner at 53 € per person.
Breton street foodBuckwheatHomemade fries
In your glass
What to drink with it
Organic farm cider
Its crisp, fruity edge answers the grilled sausage: the stadium pairing, upgraded.
A hoppy Breton beer
The GX Brute IPA from the island of Groix (5.5%), dry and bitter, cuts through the fat of the sausage and the fries.
More on the ciders in our Breton cider guide, and on everything else in what to drink with Breton food.
Good to know
Galette-saucisse, question by question
Is a galette-saucisse a crêpe?
No, even if you will see it called a “Breton sausage crêpe”. A crêperie galette is filled, served hot and eaten on a plate. A galette-saucisse is street food: a cold buckwheat galette rolled around a grilled sausage and eaten by hand. Same buckwheat, two very different uses of it.
Why does Ty Louis serve a galette-saucisse if it serves no crêpes or galettes?
Our rule is aimed at the crêperie: the sweet crêpe and the filled buckwheat galette on a plate. The galette-saucisse belongs to another world, the market stall and the football stand, so we treat it as a deliberate exception and revisit it: Savora mustard chantilly, Roscoff onion three ways, Maison Beucher sausage, homemade fries and a green salad.
Where can I eat a galette-saucisse in Paris?
You will find it at a few markets and Breton events in Paris. At Ty Louis, 240 rue du Faubourg Saint-Antoine in the 12th arrondissement, we serve a revisited version on our à la carte menu, for 17,80 €. The nearest metro is Reuilly-Diderot, on lines 1 and 8.
Do you put mustard in a galette-saucisse?
It depends who you ask. The Rennes tradition wants it plain, many Bretons add a line of mustard anyway. Ours sidesteps the debate: the mustard comes as a Savora chantilly, a whipped version of the classic French mustard condiment.
Can I order it as part of the tasting menu?
Yes. The revisited galette-saucisse is one of the main courses you can choose in La Traversée bretonne, our set Breton menu at 53 € per person, served at dinner from Tuesday to Saturday.
Is the galette-saucisse gluten-free?
Buckwheat itself contains no gluten, but our revisited galette-saucisse is not among the dishes marked gluten-free on the menu, so please do not order it as a gluten-free dish. Tell your server about any allergy and we will point you to the dishes that are marked.
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.