Local sourcing
We are regularly offered scallops from the other side of the world: very good, and half the price. We take the ones from the fisherman next door. Because he also comes here for a galette, and that is how a harbour stays alive.
This is not a marketing line: it is the same way we do our own shopping at home.
The mussels and oysters come from a fisherman in the harbour. The scallops are gathered by hand, by divers. They are the ones who come and lend us a hand in the kitchen once summer arrives: people who do the job properly. The boats are right in front of the terrace, and it really is that simple.
From a farm nearby. The same producer we buy our own eggs from at home.
Chosen and collected from our cheesemonger, not ordered from a catalogue.
Cider has always gone with galettes; the honey comes from a beekeeper nearby.
Our coffee is roasted in Brittany. And you will not find Coca-Cola here: we serve Breizh Cola. It is not folklore, it is the same reasoning as everything else.
Breton buckwheat. It is the base of the galette, and not something we economise on.