Friends, Candlemas 2020 is over that we cannot stuff our faces with crepes all year around!

Good news, a new creperie has opened in Paris 10^th arrondissement: Tanguy! Here one rediscover crepes made by the book, thin and crunchy like in Brittany.

Moreover, the sourcing here is more than demanding and all produces come from Brittany or Ile-de-France: Harpe Noire for organic flours, Thierry Lemarchand for butter, Rivalan Quidu for the andouille de Guémené, Prince de Paris for ham, Laiterie Kerguillet for dairies… Only good things!

Sweet, savory, crepes are delicious, from the most classic ones like the complete with ham-egg-cheese we can twist with smoked bacon or sausage, to the most original ones with buckwheat, smoked trout, goat’s cheese cream, seaweed butter, pickleweed or the wheat crepe with honey-roasted pear, caramel and homemade vanilla ice cream.

As for us, we went for the buckwheat pancake with Andouille de Guéméné, candied onions and organic Tomme de Priziac cheese (€12.50), hearty and flavorful, and the buckwheat pancake with roasted butternut, sheep's tomme cheese and smoked bacon (€9.80), original with generous pieces of butternut!

We finish on a sweet note, of course, with two crepes - this time based on wheat flour and no longer buckwheat flour - the rhubarb jam crepe (€5.50) on one side of the table and on the other side of the table the one with butter, sugar and lemon juice (€4), a sound value.

For the boldest foodies, other Breton specialties are also on the menu like the gwell or the famous “far” cake!

As for drinks, enjoy a sharp selection of Breton beverages (beers, spirits), as well as cider coming from artisans in Brittany. Are you extra-brut, sweet, farm, single-variety?

What's sure is that at Tanguy, one enjoys tasty and traditional buckwheat pancakes for a soft price - and the boss is friendly. What else could we ask for?