OUR NEWS
MATCHA CREPE: A CREATION INSPIRED BY OUR JAPANESE ROOTS
To celebrate its 30th anniversary, Breizh Café is unveiling a brand-new recipe featuring two iconic Japanese ingredients: matcha and anko. 💚
Created by Yuji Watabe, executive chef at Breizh Café since 1999, the Matcha Crêpe plays with textures and flavors.
A white chocolate matcha cream adds a touch of sweetness and indulgence, while the anko—a sweet red bean paste—offers a melt-in-your-mouth texture. Matcha ice cream and a dusting of matcha powder round out this recipe with its plant-based, delicately sweet notes.
Enjoy this limited-edition offering at all our restaurants from Thursday, October 8, through November 19!
OUR NEW CIDER OF THE MOMENT: OCTOBER
To celebrate the return of fall, Breizh Café is introducing a new cider named after the month that kicks off this new season.
Discover "Octobre" from the Cidrerie de Reillon. A dry, sparkling cider, harvested from standard-tree orchards in Lorraine, made from tart and slightly tannic apples. 🍏
It pairs very well with seafood and offers an interesting food-and-cider pairing with our smoked salmon galette, crab, smoked fish appetizer, or our lobster Breizh Roll.
© Photo by Mélissa Mania
SUMMER IS COMING TO AN END—TIME FOR SOME NEW FLAVORS!
As the warm weather gives way to a new season, our menu is reinvented around seasonal ingredients—carefully selected and always designed to delight the palate.
Three-Mushroom Galette:
Chanterelles, oyster mushrooms, king oyster mushrooms, organic fried egg, 18-month-aged Bordier Comté cheese, chives
BREIZH CAFÉ IS CELEBRATING ITS 30TH ANNIVERSARY!
This year marks a very special milestone for Breizh Café—the company is celebrating its 30th anniversary.
It all began in 1996 in Kagurazaka, in the heart of Tokyo. It was in this historic neighborhood, surrounded by artisans, shopkeepers, and locals, that Bertrand Larcher opened the very first Breizh Café: Le Bretagne.
Thirty years later, this adventure—born from the encounter between Brittany and Japan—continues to grow, driven by the same values of passing on traditions, authenticity, and celebrating our local regions.
On this occasion, we wanted to express our gratitude to this place, which gave birth to our company, and to thank all those who have helped shape its history.
© Illustration by Arlun Studio
At the crêpe workshop, aspiring crêpe makers receive training ranging from beginner-level courses to the Certificate of Professional Qualification.
Here, we uphold core values: regional identity, a spirit of sharing, a commitment to best practices, and a dedication to excellence in our work.
L’Atelier de la Crêpe also operates a training restaurant, open Monday through Friday from 12:00 PM to 1:30 PM, where training continues in a real-world service setting.
TRAINING CRÊPE MAKERS MEANS PASSING ON A TECHNIQUE, A STANDARD, AND A CULTURE
© Illustration by Arlun Studio
TASTING OF EXCEPTIONAL OYSTERS FROM THE BOUTRAIS FAMILY AT OUR RESTAURANTS
At Breizh Café, choosing products is a matter of passion and high standards.
For the past few weeks, our restaurants in Rennes, Dinard, and Biarritz have been delighted to welcome you on weekends for a tasting experience featuring products from the Boutrais family and the exceptional Ostra Régal oyster.
Rennes: Every Friday from 6:00 p.m. to 8:00 p.m.
Dinard: Every Saturday from 6 to 8 p.m.
Biarritz: Every Sunday from 11 a.m. to 2 p.m.
A cozy get-together featuring oysters, wine, and cider.
Make the moment last a little longer by enjoying our gourmet galettes and crêpes.
Book your table today!
Le Moulin de la Fatigue, a partner of Breizh Café for over 20 years, has just been awarded this government honor.
Behind every galette lies an exceptional flour.
Since 1870 in Vitré, this mill has been producing IGP-certified buckwheat flour from Brittany, ground for 9 hours using flint millstones—a rare craft, among the last still in operation in Brittany.
A traditional craft passed down from generation to generation, at the heart of Breton milling traditions.
This loyal partner, who has stood by us for over 20 years, confirms that we made the right choice: one based on high standards and good taste.
THE MOULIN DE LA FATIGUE HAS BEEN DESIGNATED A LIVING HERITAGE COMPANY
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