OUR NEWS
RECIPES CREATED AROUND SEASONAL INGREDIENTS
Summer makes its way onto our menu with recipes that showcase seasonal ingredients. These ingredients are carefully selected to ensure a refreshing dining experience.
Stracciatella di bufala galette
Heirloom tomatoes, marinated peaches, cured ham, green shiso, wasabi vinaigrette.
Crêpe with poached apricots
Cherries with white balsamic vinegar, apricot sorbet, Timut pepper from Épices Roellinger.
LA FERME BREIZH CAFÉ
La Ferme Breizh Café opens its doors on Friday, July 3, for the summer season!
Located across from Anse Dusguesclin between Saint-Malo and Saint-Coulomb, this venue welcomes you with a full lineup of activities for the entire season: galette-saucisse and wheat crêpes, Breton cider, and outdoor yoga!
📍 Breizh Café Farm, Le Lac,
Enjoy the return of our summer favorite:
Breizh Roll with Lobster
Avocado, celery, Granny Smith apple, miso & yuzu sauce.
Be sure to check out our new à la carte items as well:
Crispy Breizh Roll
Sardine rillettes with lime and chives.
Crab galette
Leek fondue with Corsaire® Curry Powder and Roellinger spices, celeriac, Comté cheese, and puffed buckwheat.
And for a sweet treat, treat yourself to our ice cream crêpes, which you can enjoy on our sunny patios.
AT BREIZH CAFÉ, SUMMER COMES TO THE TABLE
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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