Ty Billig

If the granite, pomp and ceremony of the Notre-Dame de l’Assomption church feel too austere to you, head across the street, where Olivier Ewan Le Garrec is doing some incredible things with buckwheat. The day we went for lunch, chosen from the menu of his Breton crêperie featuring just the essentials and served fresh off the billig hotplate: a delicious and beaming galette made with organic buckwheat flour produced on a small, local farm, dotted with tiny air bubbles, topped with butter and simply folded in half; before a “complète” galette with Cornouaille bacon and onions stewed in hard apple cider. But he also knows a thing or two about seafood, with soft galettes filled with scallop and seaweed rillettes, or one with fresh goat cheese from Arzano taken to a new dimension with the addition of warm seaweed. If you want something decadent afterwards, the golden sweet crepes made with wheat flour from the same producer/miller will also leave you speechless: a devilishly good salted caramel crepe; an epiphany-inducing crepe with butter and organic cane sugar; a perversely good Valrhona chocolate and orange zest crepe; or even a fiery crepe flambéed with lambig. // Renaud Fuego  

FEELING THIRSTY? : Brut du Bélon hard apple cider from La Cidrerie Goalabré (€3 a glass, €9 for 750 ml) or dry cider from Les Bouteilles à l’Amère in Clohars (same price), organic Pommiers de Plein Vent apple juice from André Bernard in Bannalec (€3 a glass) and locally brewed beers from La Brasserie de l’Imprimerie (red ale, lager, amber ale, €4.50 for 330 ml). 
PRICE: : Galettes €2-10, crepes €2.50 to €8.50, ice cream €2.50 to €7.50.