Crêperie Paris Breizh, Breton crêperie in 12th arrondissement, Paris, France
Crêperie Paris Breizh combines traditional Breton buckwheat galettes with contemporary French dishes, offering both savory and sweet options on its menu. The dining space features wooden floors, tables, and walls that create a modern setting for lunch and dinner service.
The establishment was founded by Bertrand Larcher, who brought culinary techniques from his native Fougères in Brittany to Paris. This connection shows how regional recipes from western France found their way into the capital's dining scene.
The name Paris-Breizh links Breton roots with the capital's identity, showing how regional food traditions travel and become part of city life. Diners experience Brittany's culinary character through every plate served.
The venue is open Monday through Saturday with separate lunch and dinner service times, and features wheelchair access throughout. Pricing remains moderate, making it accessible for various budgets.
Each galette is made from organic Breton buckwheat flour and Bordier butter, a Norman product known for its quality. The menu includes more than 60 different French regional ciders, extending the regional taste experience well beyond Brittany alone.
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