A Breizh Café in the heart of Paul Bert Village

After opening a new restaurant on the Montorgueil side of town (with a fine cider cellar, by the way) and then in the Batignolles district , Breizh Café has now moved to the 11th arrondissement in Paris, in the heart of the Village Paul Paul, already renowned for its fine dining.

True to its motto, the crêperie is all about Breton products. All-buckwheat galettes, crêpes, a fine selection of ciders, Bordier butter and Breton delicatessen await you on site.

At the entrance, you'll find yourself at the counter, with the grocery corner on the right. At the bar, you'll find an excellent organic draught cider from Cidrerie Barbé, a must-try if you want to quench your thirst with a quality family cider.

The spacious dining room combines industrial decor, modern wooden furniture and large picture windows, with a wall of ciders in the background to reveal the range of cuvées on offer. In the dining room, the open kitchen lets you take a peek at the preparations being made before your very eyes.

As a reminder, at Breizh Café, good products are a must. For their galettes, they use their own Breizh Café flour, certified gluten-free, stone-ground and made from organic buckwheat grown in Brittany. In his Parisian galettes, Bertrand Larcher asserts the good taste of buckwheat, which is emphasized in the recipes, with no wheat and no egg in the composition.

But to make a good galette, you also need good butter, of course. And what better than the famous Bordier butter that has been part of the house since the beginning? In fact, you'll be able to watch demonstrations of butter tapping and shaping. Try it, and you'll be amazed at the difference in taste after the butter ceremony. We love the seaweed butter or the roasted buckwheat butter, spread on crispy galettes!

Also worth discovering are the moist gluten-free buckwheat and Bordier butter cakes from Mayumi, the Japanese pastry chef at Maison du Sarrasin in Saint-Malo, available to eat in or take away. The walnut and goat's cheese version is delicious.

• To be read
• This week's top deals and tips in Paris and Île-de-France, from March 9 to 15, 2026

For starters, we're tempted by the amuses galettes (seaweed butter version for us) and the Breizh croustillants with sesame tofu cream and Saint-Lunaire seaweed tartar.

Then, to each his own! I'm tempted by the excellent Breizh Roll langoustine, while my neighbor chooses the Saint-Jacques version. There's nothing like seasonal produce!

To accompany all this, we opt for fine bottles of cider such as Txalaparta 2017, a Basque farmhouse cider that proves truly astonishing on the palate, like a fine wine waiting to be discovered.

Of course, we finish with a gourmet dessert crepe. I'm keeping with the season by opting for the poached pears in cider and homemade chocolate caramel version, with Magagascar vanilla ice cream to boot.

In short, if you want to have a good time and enjoy real galettes and crêpes, made with the finest ingredients and the best craftsmanship (Breizh Café has its own school!), you've got a new address!