One of the better crêperies in Quimper's old town, on a quiet lane a short walk from the cathedral. The galettes here are made with local buckwheat flour and filled with serious local ingredients — andouille de Guémené, Breton ham, farmhouse eggs — rather than the generic versions you find in tourist-facing establishments.
The cidre bouché from Cornouaille orchards is excellent with a savoury galette, and the sweet crêpes to finish are made with Breton salted butter caramel. Tables in the medieval dining room fill quickly at lunchtime; worth booking ahead or arriving early.