Au Char à Bancs, Farm restaurant and crêperie in Plélo, France
Au Char à Bancs is a farm restaurant and crêperie in Plélo that specializes in traditional Breton cooking. The kitchen prepares its signature wood-fired potée in a cast iron cauldron, a slow-cooked process that takes several hours.
The Lamour family opened this restaurant in 1971, converting a local farm into a dining space. This foundation shaped a place where farming and cooking have remained deeply connected.
The menu highlights buckwheat galettes and wheat crêpes made in the traditional way, paired with regional ciders that reflect local food customs and values.
The restaurant opens Friday evenings through Sunday afternoons and requires booking ahead online. Visits during lunch or dinner service give you time to enjoy the slow-cooked dishes without rushing.
The establishment operates its own vegetable gardens and raises pigs on the grounds to supply fresh ingredients year-round. This direct connection between farm and kitchen is uncommon and means what you eat comes from the same soil where you sit.
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