Krügen, Traditional crêperie in Paris, France
Krügen is a restaurant that prepares thin, crispy crêpes using buckwheat and wheat flour with recipes from the Bigouden region of Brittany. The kitchen offers both savory and sweet versions and works with classic ingredients that define this kind of Breton cooking.
The restaurant draws from long-standing Breton cooking techniques that have been passed down through generations in the region. The name itself connects to local language traditions and the methods used for crêpe-making remain rooted in those old practices.
The place carries forward Breton traditions in how crêpes are made, which shows in the careful choice of ingredients and the way dishes are prepared and served to guests.
The restaurant opens throughout the week with varying service times depending on the day. It helps to check the exact opening times before visiting since lunch and dinner service times change.
The house is known for its galette saucisse, a dish made from buckwheat flour that pairs sausage with a crispy exterior. This combination is a local classic and is prepared here with close attention to ingredient quality.
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