Blev Hir

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In Breton, blev hir means “long hair.” It’s a beautiful homage to the young hippies who moved to the Finistère department back in the 1970s to defend their vision of a healthier approach to agriculture. Ever since 2020, in this crêperie with yellow paneled walls and a joyfully eco-friendly ambiance, Stéphane Coulon, a veteran of the bilig, and Stéphane Guidet have been serving up their krampouezh (aka crepes), prepared using a timeless recipe – salt, water and buckwheat, filled with carefully sourced ingredients from Finistère producers. The day we went for lunch, we had: a golden complete that was incredibly kraz (crispy) and tender, made with andouille from Rivalan, Bretonne Pie Noir cow’s milk tomme cheese and an organic egg; followed by a plump sweet crepe with lemon curd, homemade whipped cream and almonds. And for the other customers, the crêpes of the day featured white sausage, shiitake mushrooms and spaghetti squash. // Marcelle Ratafia 

FEELING THIRSTY? In the mood for apples? There’s plenty to choose from! Melenig d’Elliant dry cider, Kerlouise de Loperhet semi-sweet cider (€3.80 for 250), plus special blends from the artisanal cidery Des Bouteilles à l’Amère – Mon Doux Amer, Free Cider (€12.80 for 750 ml)… 
PRICE: Buckwheat galettes €6.90 to €9.90, sweet crepes €2.60 to €8. 

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