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.
Did you know? This review was written by our professional authors.
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 galettes et crêpes étaient délicieuses ainsi que le cidre fermier.
Le service agréable avec le sourire….
Des tarifs abordables.
Merci pour cet agréable moment de sympathie et de gourmandise.
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Accueil très agréable
La meilleure de toutes celles déjà testées
Il faut y aller