As for the Galettes, these come in the more familiar sense folded into precisely neat squares or deconstructed super-loaded with hearty fillings. The Confit duck leg comes aside a rolled pancake filled with braised red cabbage and a tasty caramelised pear, whereas the Morteau sausage is folded to disguise a rich leek fondue, new baby potatoes and grain mustard.
There are sizable mains if pancakes aren’t your bag, with a melt-like-butter Slow cooked ox cheek in red wine confit baby onion, heritage carrot with buckwheat polenta and Cod wrapped in buckwheat, braised fennel, new baby potatoes, glazed carrot with chorizo sauce.
At dessert you’ll see more traditional crêpes with the likes of apple compote and caramelised sugar but the real standout is the folded Soufflé lemon and blueberry pancake.
There’s a local cider menu to complete the taste of Brittany, or an eclectic cocktail menu incorporating the local apple tipple.
14 Artillery Passage E1 7LJ