La parenthèse gourmande

A traditional preparation for your gustatory pleasure
Having learned in a crêperie school in Brittany, Vincent makes the galettes with gluten-free buckwheat. The crêpes are made the traditional way, with homemade dough. They are turned by hand on traditional billigs. All ingredients are carefully selected for your enjoyment. It's with my team that I welcome you and wish you to spend a pleasant moment with us.
Happy tasting!

As galettes and crêpes are prepared on demand, we thank you for your patience in preparing your order

Our Cidres de producteur, Cidrerie NICOL de Bretagne

On the shores of the Gulf of Morbihan, 14 HA of cider apples made up of Breton varieties (Guillevic, Douce Moën, Peau de chien...) have been planted on the property, and 20 ha under contract with growers.
Thanks to the highest rate of sunshine and the lowest rainfall in Brittany, our apples are rich in sugar.
The must (cloudy apple juice) extracted by pressing, follows a slow natural fermentation until spring at a temperature of 8°C.
Before being marketed, it is aged in the cellars for a few weeks to refine its sparkle.

At the end of the fermentation process, the must is bottled.