Crêperie de Pontivy — Restaurant in Paris

The crepes were simply amazing, the owner was very friendly, and the service was outstanding. I had a crepe with chorizo, leeks, eggs, crime, and mushrooms; my daughter had one with smoked salmon, goat cheese and spinach. I forget what my son and wife had, but they tasted great. The crepes were made of buckwheat and were done perfectly—just slightly crisp at the edges. Portions were hearty, but not American-sized—just right. Desert crepes were great as well. I split one with mint ice cream, chocolate, and whipped cream, while my wife and daughter had one with fresh strawberries, cream, vanilla ice cream, and homemade caramel sauce.

I had a Normandy cider and my kid had sodas from Normandy as well.

The location is just slightly off the beaten path near a train station and down some steps to a lower street, but well worth it.

If you want a mind-blowing crepe in the Breton/Brittany style, this is a must-eat. I am just sad that I will probably never have crepes...

The Galette Complète – From Rural Hearth to Parisian Plate.

Rooted in Brittany’s poor soils and resilient peasant cuisine, the galette de blé noir has long anchored Lower Breton kitchens. Buckwheat - introduced in the 15th century, likely via returning Crusaders or Mongol trade routes - thrived without fertiliser in the region’s acidic terrain. It formed the base for savoury crêpes, originally eaten plain or with cream. The galette complète - folded around ham and melted cheese, crowned with a runny egg - emerged later, shaped by post-war restaurant culture and the rise of Breton crêperies in Montparnasse. Its balanced richness and visual symmetry made it the standard-bearer of the Breton menu. Served with cidre brut in ceramic bolées, the complète travelled far from the bilig, becoming an emblem of regional pride, working-class nourishment, and Parisian...

After 50+ trips to Paris and an endless search for small restaurant gems, it's a "grand plaisir" to have discovered yet another here. Other reviews have already extolled the excellent menu offerings. What's extra special is the warmth and charm exuded by Saïd, who offers a hearty greeting to all who enter and is quick to smile not only with customers but also his apparent apprentice. Come early in the evening to avoid the rush and enjoy more attention from Saïd. He's a font of knowledge and fun facts about Brittany. We will be back soon, with family...