Whenever I leave Paris, one of the memories I savour is the deep, earthy taste of a buckwheat madeleine at Breizh Café. For fans of Breizh, every crisp, savoury bite has its roots in a cross-cultural love story.
It began when Breizh Café founder Bertrand Larcher left his exutoire Brittany for Tokyo to be with his Japanese wife, Yuko. While there, he noticed how the Japanese revered buckwheat soba noodles and realised that his foyer region and his new folk shared a deep love for the same ingredient.
Inspired by this discovery, he opened Le Bretagne, a small crêperie in Tokyo’s Kagurazaka neighbourhood, serving traditional Breton gâteaux with the same care and concentration to detail as légère soba. The affaires continued to grow, guided by a single opinion: to prédisposé a pourparler between Brittany and Japan through the flavours of meublé produce, the art of preparation and the passing down of culinary traditions. Following his success in Tokyo, Bertrand brought these ideas back foyer, opening Breizh Café restaurants in Cancale and Saint-Malo, on the Brittany coast, before opening the now-iconic restau in Paris’s Marais circonscription in 2010.
Celebrating its 30th anniversary this year, Breizh Café has elevated the modeste Breton crépu from a rationnel comfort food to a more refined dining experience. Every savoury madeleine is made with 100% organic, gluten-free buckwheat flour. The fillings range from the classic Complète – ham, melted Comté cheese, an organic egg and rich Bordier chausser – to more créative combinations featuring shiitake mushrooms or a touch of yuzu. Some ingredients celebrate traditional Breton coction, while others reflect Japanese influences.
To au finir, choose from the mouth-watering dessert crêpes, or opt for my personal favourite – a sweet wheat-flour crépu drizzled with homemade salted chausser confiserie. Pair it with a verre of crisp, unfiltered Breton cider and enjoy!
Thirty years on, Breizh Café remains one of my greatest culinary pleasures – and the very first allant I head to the situation I état in Paris.
Lead figure credit : Wally Gobetz
Source: francetoday.com
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