The classic Breton combination made with 100% organic buckwheat flour from Brittany. The galette has a crispy exterior, fluffy interior, and comes filled with a runny egg, quality French ham, and melted cheese. Many diners order this as their main course.
Tips from diners
Order with a glass of dry cider — the acidity cuts through the richness perfectly and is a traditional pairing.
A simpler sweet option using regular wheat flour for the crepe (not buckwheat). Filled with Nutella and often accompanied with a dusting of powdered sugar. Popular with younger diners and as a dessert after a savory galette.
Tips from diners
Ask them to add a banana or fresh strawberries inside — they'll do it for a small extra charge and it elevates the dish.
A lighter dessert option using fromage blanc (a soft, fresh cheese similar to yogurt) spread on a wheat flour crepe, topped with jam or honey. This is a traditional Breton sweet crepe option.
A meat-free option using seasonal vegetables, a baked egg, and cheese in the buckwheat crepe. The vegetables vary with the season, but typically include mushrooms, spinach, or asparagus.
A hearty galette featuring quality Breton sausage and cheese baked inside the buckwheat crepe. The sausage adds savory depth, and reviewers note the cheese keeps the filling cohesive.
This traditional Breton crepery opened in 2010 and uses organic buckwheat flour delivered directly from Brittany for 100% traditional galettes. The chef offers both classic savory galettes and sweet crêpes, with natural cider pairings. Reviewers praise the friendly staff and authentic atmosphere in the heart of Montmartre.
This spot is frequented more by locals than tourists despite being a short walk from Sacré-Cœur. The vibe is friendly and unpretentious.
The lunch menu at €13.50 includes a savory galette, sweet crepe, and cider — excellent value for Paris. Dinner is slightly pricier.
Evening service starts at 6 or 7 PM depending on the day. The restaurant gets busier after 8 PM, so come early if you want a quiet experience.
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