Breizh Café — Rue Cler

The billigs at Breizh Café Rue Cler bring Breton crêpe-making into one of the 7th arrondissement's best-known food streets. The restaurant sits at the corner with avenue de la Motte-Picquet, where market shopping and neighbourhood movement give the terrace a lively setting. Indoors, oak and bottle displays keep the room's character close to the food and cider.

Breton flour, butter and seafood

The ingredient choices explain the menu's appeal. Buckwheat flour from Moulin de la Fatigue, Bordier butter and Roellinger spices connect the cooking with particular producers rather than an anonymous crêperie supply. Oysters from Prat-Ar-Coum add another part of Brittany's food culture to the galettes and crêpes.

Savoury buckwheat and sweet wheat preparations offer two distinct stages of a meal. A galette can be the main event, followed by a crêpe, while oysters and cider allow a different emphasis. The preparation happens on the flat crêpe griddles that give the restaurant its starting point; the range of ingredients supplies the variation.

A terrace on Rue Cler

The Rue Cler address has a different setting from Breizh Café's Odéon branch. Here, the terrace looks onto a shopping street near the Eiffel Tower, while the interior provides a more enclosed view of the restaurant's woodwork and shelves. It can be a shorter food stop or a full seated lunch or dinner, with the menu stretching across the day.

Bertrand Larcher's approach is the common thread: Breton flour, butter, seafood and orchard drinks brought together with the craft of the galette. The street supplies the Paris setting, while the plate keeps its connection to Brittany.