Breton tradition, Xavier Villedieu and Eric Esnault, co-managers, have succeeded in magnifying the identity of this crêperie-restaurant nestled in the heart of the ramparts.
In the kitchen, the chef orchestrates a generous, family-style cuisine:
Bouchots mussels and small dishes are the order of the day at this pretty table, as are galettes such as the Papy René, a wholemeal with onions, mushrooms and farmhouse crème fraîche that is a favorite of the finest Marchers.
Adapted menu on request. Heated terrace.