With an hermine (French for ermine, the small weasel that is the emblem of Brittany) as its crest, butter is clearly a religious experience here! Welcome to the authentic Breton stronghold that Rennes-native Anna Le Saux (ex-Villa Lorraine and Chalet de la Forêt) built in Ixelles territory, a stone’s throw from the Cambre Abbey. Here, nothing but fresh, organic and local ingredients (or ones that have been very carefully sourced) are used to make these ethical creations, which still feel very indulgent… So, opt for the iconic Paris-Brest, the radiant far breton with prunes or the moussy chocolate-buckwheat-caramel cakes, with a light bitterness that is balanced out by the toasted buckwheat. But for something a little more exotic, there’s a classic Madagascar vanilla millefeuille, or a vibrant blood orange pavlova. // Boby Lapinte
The hidden gem: The kouign-amann made with sugar cane (€3.40), nice and kraz… which was honored by the Union des Bretons de Belgique!
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