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What is more appropriate than eating a crepe in the heart of Brittany? The Key to the Peninsula opens its doors, to make you discover a crepe entirely realized with local products: the famous black wheat flour of Brittany (guarantee without treatment), vegetables from the Market market, but also beers and artisanal cider from all straight from Morbihan. À la carte, a gideons crepe topped with mushrooms, tomatoes and ratatouille (which can change according to the vegetables of the day), and in dessert, a crepe to chocolate or to the artisanal jam.
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Members' reviews on LA CLEF DE LA PRESQU'ÎLE
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Des galettes originales en plus des classiques. Une galette croustillante juste ce qu'il faut et des produits frais.
La quiberonnaise est top.
Les crepes au froment suivent la même, lignée, légères et gourmandes.
Très bons cidres aussi et personnel sympa.
Bref, le must