MEDIA COVERAGE

"Far from the marinière-galette-sausage cliché, rather soberly dressed in a black jacket like a sushi master, Bertrand Larcher has succeeded in reviving this traditional popular dish, thanks to simple, local and seasonal products..."

"The founder of the Breizh Café brand grows his own buckwheat with the declared ambition of supporting Breton producers. And to ultimately supply his own restaurants with buckwheat flour..."

"If you use quality ingredients, the odds will be in your favor: whole milk, organic free-range eggs, salted butter... The latter is the quintessential Breton ingredient! It enhances the taste of the buckwheat and helps create the kraz, the characteristic crunchy texture of a good Breton galette..." 

We love the light, flavorful texture and the quality of the fresh, seasonal ingredients. "You have to master the technique and the cooking, but above all the sourcing. We work with the finest organic flours from Brittany. Our craft only makes sense if we recognize the importance of supporting local producers, breeders and artisans..."

"The location is just ideal: a stone building right on the Odéon crossroads. (...) On your plate, galettes and crêpes are in the spotlight, with an abundance of organic flour and artisanal ingredients... not to mention fine ciders and sakés." 

"On the old white rubble wall, a huge picture shows the village of Binic battered by the storm, not unlike the staff of this Breizh Café who, facing headwinds between two lockdowns, battle the non-stop swell of customers! But why, you ask? It's all about Bertrand Larcher's buckwheat galettes and wheat crêpes, authentically Breton but cleverly infused with Japanese influences..." 

For a quarter of a century, 54-year-old Bertrand Larcher has been raising crêpes and galettes to new heights with his Breizh Café restaurants, 17 locations across Paris, Brittany and Japan. An interview with the King of Crêpes.

"At the helm of some twenty crêperies and restaurants across Paris, Brittany and Japan, Bertrand Larcher has also acquired a farm to grow buckwheat and apple trees. A return to the land, but above all a new way of further promoting buckwheat, a once under-appreciated product he is 'passionate' about."

"It's both appealing and delicious, because all ingredients are excellent and the cooking is impeccable. A chocolate crêpe wraps up a really good lunch. A case of love at first crêpe!"