The story
Beurre Sukr marks the street with its Klein blue facade and exposed stone walls that frame the dining room. Marion Michel and Pol Huert took over this former crêperie after it stood closed for fifteen years, refreshing the interior with a tiled bar and rustic wooden furniture. The couple applied their previous careers in law and finance to build rigorous supply chains, partnering with producers like the Moulin de Kerveguen and the Ferme de Keraugant.
The kitchen uses buckwheat flour from Kerveguen to bake galettes with a notably crisp texture. Sourcing decisions drive the menu, with vegetables arriving from Loctudy and sardines selected by La Compagnie Bretonne. The Sardine Queen fills a galette with Saint-Guénolé sardines, chermoula, and preserved lemon, while the Go Goats combines goat cheese from Menez Hom with sea beans and toasted buckwheat kasha. The Doudou rounds out the savoury selection using Guémené andouille, cider-caramelized onions, and pickled mustard seeds.
Desserts at this Breton table balance familiar forms with textural contrast. The Marlène Tatin serves caramelized apples accompanied by lemon verbena ice cream, whipped cream, and buckwheat honey. Order the Mr Brown for a denser profile featuring chestnut cream and buttermilk ice cream. These sukr plates mirror the establishment's commitment to high-quality ingredients across the entire menu.
Recognition
Location
