Brutus

At Brutus, the menu centers on the time-honored traditions of Breton crêperie cuisine, executed with attention to quality ingredients and authentic techniques. The savory galettes, made from buckwheat flour (sarrasin), form the heart of the offering. These naturally gluten-free creations provide a nutty, earthy base for classic combinations like the "Yvonne," featuring egg, ham, and Beaufort cheese, and the "Lucienne," which pairs andouille sausage with cheese. The buckwheat galettes represent genuine Breton tradition, offering diners a taste of northwestern France's culinary heritage.

Beyond the savory offerings, Brutus prepares sweet crêpes using wheat flour, providing the perfect conclusion to a meal or a lighter option for those seeking something less substantial. The menu also includes Breton tapas, allowing guests to explore regional specialties in smaller portions. Vegetarian options ensure that the restaurant accommodates various dietary preferences while maintaining its focus on traditional preparations.

The kitchen works with seasonal ingredients and respects the simplicity that defines crêperie cuisine—quality products, expert technique, and combinations that have stood the test of time. With main dishes priced around €14-15, Brutus offers excellent value for authentic French regional cuisine. The food pairs naturally with the extensive cider selection, creating harmonious flavor combinations that honor Breton culinary traditions. This commitment to authenticity, combined with the naturally gluten-free nature of buckwheat galettes, makes Brutus a destination for both traditionalists and those with specific dietary requirements.