The most famous address on the Rue du Montparnasse, the little street behind the station lined with Breton crêperies, Josselin has been turning out galettes and crêpes to a faithful crowd for decades. The buckwheat galettes are thick, generously filled, and properly browned at the edges, washed down with bowls of Breton cider — the legacy of the Bretons who poured into Paris through the Gare Montparnasse.
The wood-panelled room is small and the queues at peak times are real, but it remains the place to eat the dish the quarter is known for. Order a savoury galette, a sweet crêpe to follow, and a bolée of cider, and skip dessert elsewhere.