The story
At Gwinizh Du in Perros-Guirec, the menu is intentionally ephemeral. “I am only temporary, fleeting,” the chef writes. “I vary with the seasons, availability, and the chef’s desires.” The result is a short, focused list of galettes and crêpes built on a base of organic buckwheat flour and butter. Named after people—Elie, Camille, Johanne—the galettes pair grilled cauliflower with carrot cream and apple pickles, or seared scallops with wild garlic pesto and parsnip. Classic options like ham, cheese, and egg are also available, alongside creative sweet crêpes such as rhubarb with walnut-hazelnut praline or apple with cardamom and buckwheat.
Beyond the restaurant, Gwinizh Du runs a series of pop-up dinners called Tables Sauvages. Held at secret locations within 20 kilometres of Lannion, these evenings take place on local farms and in natural settings. The menu is kept secret until arrival, made from organic, locally sourced ingredients and cooked
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Right in the heart of the village of Perros-Guirec, you’ll find a neo-crêperie that fully embraces its terroir and delights locals and lovers of all things Breton alike with its cozy, homey vibes (simple furniture, vintage details, artisan tableware by Naïf & Indiscipliné). On the billig hotplate, the young chef and owner Clément Meslin (ex-La Villa in the Sky in Brussels and L’Air du Temps in Namur) sets the tone and shakes up this classic tourist trap with beautiful, local, organic and seasonal ingredients. Skip the somewhat overly sophisticated appetizers and head straight for the essentials, with recipes that evolve throughout the year: a savory buckwheat galette filled with cow’s milk fromage frais , parsley root and pickled seaweed; a DIY option featuring artisanal andouille from Squiffiec, caramelized onions and emmental cheese; and classic salted butter or homemade lemon-bergamot jam sweet crepes for desert; not to mention the standout Ludovic crepe with butter, pralines and caramelized pumpkin seeds. // Tosca Billaud
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