BREIZH CAFÉ'S COMMITMENTS

Every day, Breizh Café strives to develop sustainable, local, organic farming. We treat our resources with care and we promote Brittany's agricultural life, from the soil to the plate.

 
 
 

  • "Growing up on a farm, my education in taste began in childhood with a quest for quality products and a deep respect for the men and women who work hard every day to make them. For without them, there can be no exceptional cuisine."

    Bertrand Larcher

    At Breizh Café, we want to introduce you to high-quality Breton cuisine. For this reason, we select our partners with respect and care, ensuring that their approach is in line with our values. This enables us to bring you the very best of Brittany.

    We favor locally sourced, organically grown ingredients. So while we use Breton buckwheat in Brittany, we make our galettes with Japanese buckwheat in Japan! We have been guided by this philosophy throughout our development, consistently forging partnerships with local suppliers.

    We put these ambitions into practice on the Breizh Café Farm, located between Saint-Malo and Cancale. In recent years, we have planted many acres of buckwheat and thousands of apple trees. We actively encourage local farmers to follow suit by practicing agroforestry and respecting seasonality.

    In collaboration with Maison Beucher, an artisan charcutier from Brittany renowned for its traditional know-how, we offer a nitrite-free ham, with no artificial preservatives, made exclusively from natural ingredients. Developed exclusively for Breizh Café after more than a year's work, it offers an authentic, lightly salted taste, without acidity or excess seasoning.

  • "Breizh Café is not just a restaurant: it's a place for sharing knowledge."

    Bertrand Larcher

    We are particularly committed to passing on the Breton heritage and preserving the traditional craft of artisan-crêpier. Training apprentices to the highest standards of the craft, raising visitors' awareness of the varietal diversity of local crops, and preserving traditional tools and skills are also part of our commitments.

    Every year, we train dozens of crêpe makers at our Atelier de la Crêpe in Saint-Malo. It is a place where people can meet and exchange, enjoy good food and celebrate crêpes and galettes as an essential part of Brittany's heritage. Passing on the craft also means showcasing Brittany, its culture and the quality of its products to the world.

  • "Buckwheat is the future of farming in Brittany."

    Bertrand Larcher

    For the past twenty-five years, Breizh Café has been bringing Japan and Brittany together around buckwheat. This small seed with many virtues is the foundation of our inimitable galettes and can be enjoyed in many forms, from traditional galettes to sobacha.

    Still largely imported from China and Canada, buckwheat cultivation remains underdeveloped in France. Breizh Café is committed to reviving the glory days of this hardy, environmentally-friendly, flavor-rich and gluten-free melliferous plant. We also strive to revitalize Breton agriculture with this iconic plant.

    In Saint-Malo and Fougères, our Maison du Sarrasin outlets reflect our commitment by featuring a range of exclusive products: organic buckwheat flour, salted butter caramel, gourmet coffee, craft ice creams made from Froment du Léon cow's milk, as well as cookies, pasta, galettes... all made with buckwheat, of course.

    Join us on Saturday, September 16th for the second edition of the Buckwheat Festival! More information on the event link.

  • Our Breizh Café Odéon has been awarded the Ecotable label! This label rewards our commitment to responsible, environmentally-friendly catering. At Breizh Café, we make it a point of honor to choose local, fresh and seasonal products, while respecting natural resources.

    This distinction is testimony to our determination to offer our customers a quality gastronomic experience, while contributing to the preservation of the environment.

    Ecotable logo

    Obtaining 1 Ecotable badge means that :

    - 15% of our products come from organic, local or short-distance farming.

    - The menu changes with the seasons

    - Dishes are prepared on site using fresh, raw ingredients

    - Menu includes at least one vegetarian dish

    - The plant systematically separates its waste.

    - Establishment bans cage-free eggs

    - The establishment serves its customers in reusable crockery

    - Customers can bring their own containers for the takeaway offer