Best Dishes at Crêperie Bretonne

The 'complete' (complète)—the most ordered galette in any Breton crêperie. Ham, melted Emmental cheese, a fried egg (yolk still soft), and sautéed mushrooms. Simple and perfect. The egg yolk breaks and combines with the mushroom juices and cheese; the ham adds saltiness. At €8.50, this is the entry-level galette and it's the reason the line forms at lunch. The buckwheat crêpe is sturdy enough to hold all of it without tearing.

The signature galette. Andouille de Guéméné is a heavily smoked, garlicky sausage from Brittany—it's sharp and full of smoke. Sliced and laid onto a buckwheat crêpe made fresh to order, then topped with cooked apples (pommes cuites) that bring sweetness against the sausage's intensity. The balance is classical French bistro thinking: acid and richness. At €10, this is the reason people walk up the three steps. Reviewers consistently mention this as the must-order; it comes with a small salad and is filling enough for lunch alone.

Diced chicken breast (cooked and tender), melted mozzarella, fresh sautéed mushrooms, and a touch of crème fraîche tossed with herbes de Provence. All nestled in a fresh-made buckwheat crêpe. This is the lighter alternative to the sausage-focused Bigoudène—still rich (thanks to the cheese and cream) but softer in profile. At €12.50, it's the full meal at a price that would be impossible outside Paris. The mushrooms are the detail—they're sautéed to release their liquid, which flavors the whole galette.