Tanguy

The story

Tanguy Paris: A Modern Breton Crêperie Recognized by Le Fooding

The kitchen and its founder

Tanguy Paris operates as a modern crêperie in the tenth arrondissement, guided by chef Gwilherm Tanguy. He converted a vacant bakery into a focused kitchen that prioritizes traditional crêpes recipes. Le Fooding included the spot in their 2026 guide after sampling the morning service. The operation remains deliberately compact so every plate meets consistent standards.

Savory buckwheat galettes

Diners order galettes made from stone-ground buckwheat flour, baking them until the middle stays soft and the perimeter crisps. Reliable orders combine andouille from Guémené with organic cow’s milk tomme cheese and onions slow-cooked in chouchen, a honey-based Breton beverage. Other tables select sausage paired with a sharp mustard cream, a runny egg, and additional cheese. The kitchen avoids heavy sauces and lets the grain carry the flavor.

Dining room and sweet finishes

Guests rest on upholstered banquettes beneath an original early twentieth century ceiling while staff prepare orders behind a curved ceramic tile counter. Woven textile panels filter daylight across the narrow seating area. The menu closes with straightforward desserts featuring either a thick homemade caramel or the traditional pairing of salted butter and sugar. The layout encourages unhurried conversation.