The story
At Rond in Paris, Tim and Tom channel their Breton roots into a focused menu of buckwheat galettes cooked on a bilig hotplate. Recognized by Le Fooding for their dedication to traditional flavors, the pair operates this small establishment near Rue du Transvaal with a clear emphasis on texture and regional ingredients. Their approach treats Calvados and buckwheat as foundational elements, producing a streamlined selection of Breton specialties that avoids unnecessary complexity.
Signature offerings include the Bellême filled with fig chutney, goat cheese, and walnuts, alongside the Omaha Beach combining egg, bacon, cheddar, and slow-cooked onions. Diners can also order the classic version made with ham, egg, and Comté cheese. Each galette bakes until it reaches a crisp perimeter while maintaining a tender center. Desserts continue the theme with a buckwheat crepe served with chocolate sauce and a tarte-tatin-style variant to conclude the meal.
The interior centers on a cinderblock bar positioned beneath exposed metal rafters. A poster autographed by Zinedine Zidane hangs on the wall, adding a personal touch to the compact room. The venue welcomes families and provides outdoor seating for dining when the weather allows. This unpretentious setting supports the casual pace of the galette-focused kitchen.
Recognition
