Hands down, the best buckwheat crêpes in Paris. These galettes from the Brittany region of France are even more delicious with a bowl of artisan sparkling cider or Breton buttermilk called lait ribot.
Food info: A regular crêpe (those normally served on the streets and as desserts) is made with white flour and called a crêpe. A galette, also called crêpe au blé noir, is made with buckwheat flour and has a nice crunchy bite when made properly. Some restaurants will give you an option to choose between the two but savoury fillings are almost always made with buckwheat flour.
Address: 109 Rue Vieille du Temple, 75003 Paris, France
Phone: +33 1 42 72 13 77