After years of being relegated as food for poor students or tourists, the crepe is undergoing a renaissance in Paris, heralded by authentic and artisanal creperies like Mad Eo and Bretons. Krügen is the latest to join the movement, promising galettes made using the best ingredients available.
The space is simple and uncluttered, allowing you to focus on what’s in your plate. The menu features all the classics from Brittany, including the crêpe complète and galette with sausage. The latter is made perfectly, crispy on the outside, and stuffed with a savoury filling of confit onions and mustard, making for a meal that is delicious without weighing you down. You’ll definitely have room for dessert – perhaps a sweet crêpe or a ‘kouign’, a sort of pancake from Brittany. We tried a salted caramel crepe and a kouign made with homemade dark chocolate, as beautiful to look at as to eat.
Before you leave, make sure to check out the grocery section to stock up on ciders, Speculoos and other artisanal treats.
TRANSLATION: MARIA THOMAS