The former owner Lannig handed over the restaurant during spring 2014 to Peter and Laetitia Quéré, Douarnenists returned to their hometown after a stay in the Basque country. Here, the crepe maker is first a cook and even a chef... The layout of the room allows you to see the manufacture of crepe on the billigs. Local producers and small gardens provide the basic ingredients used by the chef, which become sensational homemade jams, such as the Capellini (!) and greengage, but also finely elaborated subtle garnishes. The pancake choices are completed by suggestion, the Briell (homemade mackerel rillettes with curry and seaweed salad), the Nevet during the season of mushrooms exclusively (scallops sauteed with mushrooms, roasted breast and salad) for example. The salads, on sunny days, are made using seasonal produces.
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Members' reviews on CRÊPERIE LANNIG
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Les lelu
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Plein même en pleine semaine et hors saison donc nous vous conseillons de réserver :)