Tanguy, the authentic crêperie in the 10th arrondissement

Head to the 10th arrondissement to (re)discover Tanguy, a crêperie serving traditional Breton crepes, both fine and crispy! It's a safe bet for enjoying good quality products, with crêpes made according to the rules of the art.

Whether it's Chandeleur or not, there's always a good reason to indulge in crêpes and galettes all year round. Let's head to the 10th arrondissement to discover Tanguy! Here, you'll rediscover crêpes made in the purest of traditions, fine and crispy just like in Brittany.

As for the dining room, don't expect a large restaurant. This restaurant has around twenty seats, which fill up very quickly, so be sure to make a reservation! Blue and cream walls, a white-tiled counter and black seats form the decor, which is intended to be unpretentious and convivial. Don't forget to look up to discover a 1930s fresco on the ceiling, signed Benoît & Fils.

If you're looking for a crêperie with lots of toppings overflowing, don't bother! At Tanguy, we're all about the real thing, ORGANIC, taste and good, genuine produce. Gwilherm Tanguy, the owner, grew up in Essonne, but has Breton origins on the Morbihan side, more precisely in Quistinic, a small commune of 1,436 inhabitants. In this region, the local name for a "galette" is actually "crêpe salée". The crêpes, made exclusively with IGP Bretagne and organic buckwheat flour, come directly from her cousin's mill. They are made according to the traditional recipe of her grandmother, whose image, adorned with a Bigouden headdress, appears on a black-and-white family photo. These crêpes are characterized by their finesse and crisp texture, in keeping with the culinary traditions of Basse-Bretagne.

Tanguy's sourcing is more than demanding, and all products come from Brittany or Ile-de-France: Thierry Lemarchand for butter, Rivalan Quidu for Guémené andouille, Prince de Paris for white ham, Laiterie Kerguillet for dairy products... All good stuff!

Savory and sweet, the crêpes on offer range from classics like the ham-egg-cheese crêpe, which can be spiced up with smoked bacon or sausage, to more original crepes like the buckwheat crêpe with smoked trout, goat's cream, seaweed butter and samphire, or the wheat crêpe with honey-roasted pears, caramel and homemade vanilla ice cream.

For our part, we let ourselves be tempted by the complete galette, with Guémené andouille sausage, onion confit and organic Priziac tomme (13.50€), generous and full of flavor; and by the roasted butternut, ewe's tomme and smoked bacon galette (10.50€), original with its generous pieces of squash!

We finish on a sweet note, of course, with two crêpes - this time made with wheat rather than buckwheat: on one side of the table, the honey-lemon crêpe (6.50€), on the other, the one with caramelized apples, palet, caramel and cream (8.50€), a sure bet.

For those with a sweet tooth, the famous Far Breton is also on the menu! And when it comes to beverages, you can sip on a fine selection of Breton beverages (beers, spirits), as well as exceptional cider, sourced from artisanal producers in Brittany. Extra-brut, sweet, farmhouse or single-variety?

One thing's for sure: at Tanguy's, you can enjoy traditional galettes at low prices. The place is friendly, and both the owner and the waiter are welcoming, making you feel right at home. What more could you ask for?

Please note that it's been over 4 years since our last visit, so the place and experience may have changed.

This test was conducted as part of a professional invitation. If your experience differs from ours, please mention it in the comments.