SUZETTE ET THÉ Ô
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Crêperie with a welcoming decor and a menu of galettes featuring local producers and crêpes.
Cécile Cuvelier's crêperie has it all: a warm, welcoming decor, and a menu of galettes featuring local producers. Among the galettes made with organic buckwheat from Lozère, there's one with fresh goat's cheese and honey, and another with smoked trout from the region. On the dessert side, quality is also the order of the day, with sweet wheat crêpes and homemade desserts including a chestnut fondant, or, less local this time, a kouign amann served with chantilly.
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