Tanguy

The food at Tanguy represents an uncompromising commitment to Breton culinary tradition, executed with the quality ingredients and careful technique that these simple preparations demand. At the foundation of every savory offering is 100% organic buckwheat flour bearing the IGP Bretagne certification—a protected geographical indication that guarantees both origin and quality standards. This isn't a detail to gloss over; the flour's quality directly impacts the galette's distinctive nutty flavor, delicate texture, and characteristic dark color.

The menu structure reflects traditional Breton crêperie offerings, divided between savory galettes (made with buckwheat) and sweet crêpes (made with wheat flour). Savory options range from the purist's choice—a simple butter galette at €2.50—to more elaborate compositions reaching €14.40. The signature creation features andouille de Guémené, a traditional Breton sausage with protected geographical status, paired with caramelized onions and organic tomme cheese for €13.50. This dish exemplifies Tanguy's approach: taking authentic regional products and combining them in time-honored ways that let each ingredient's quality shine.

Other popular galette combinations include the classic ham, egg, and tomme—a trio that appears on virtually every Breton crêperie menu for good reason—as well as variations featuring the organic tomme cheese that provides a creamy, slightly tangy counterpoint to the buckwheat's earthiness. The simple egg galette at €3.50 offers an accessible entry point for those new to buckwheat crêpes, allowing the flour's distinctive character to take center stage.

The quality of supporting ingredients receives equal attention. Eggs, cream, lait ribot (Breton buttermilk), and butter all come from organic Breton producers, ensuring that every component meets the same standards as the star ingredient. This commitment to sourcing extends the authenticity beyond mere recipe replication to encompass the entire supply chain.

Sweet crêpes, priced from €4 to €8.50, showcase traditional preparations with particular emphasis on house-made caramel—a Breton specialty that requires precise technique to achieve the proper balance of sweetness, salt, and buttery richness. These dessert offerings provide the traditional conclusion to a Breton meal, though they're equally satisfying as standalone treats.

The midday menu offers exceptional value at €13.50, including two crêpes and a bolée of cider—the traditional Breton cider bowl that's the proper accompaniment to galettes. This formula allows you to experience both savory and sweet preparations while enjoying the classic beverage pairing.

Takeout availability for all crêpes acknowledges modern dining habits while maintaining quality standards. Galettes and crêpes travel reasonably well when properly packaged, making Tanguy's authentic Breton preparations accessible for picnics, office lunches, or home dining.