Michelin Guide

"Having conquered Japan with his new take on crêpes (organic flours, good ingredients), Bertrand Larcher has brought Japanese pancake houses to France. True to the house slogan, ‘La crêpe autrement’, they have a different take on crêpes here. For example, ‘La basquaise’ features asparagus, tomato, chorizo, basil and melted cheese. Delicious!"

Dorie Greenspan

"For crepes you can sit down and eat, I go to Breizh Cafe, the Paris outpost of the famous creperie in Cancale. Here the lacy crepes are made with organic ingredients and the fillings can be plain or fancy, sweet or savory."

David Lebovitz

"What is different here are the galettes. Each one on the menu is made with organic buckwheat flour and filled with premium ingredients, but not offered at premium prices. My Compléte au jambon cru de Savoie was filled with nutty, melted gruyère and topped with a lacy rosette of top-quality ham, rather than the industrial slabs of salty pork served at other crêperies."

Fodor's Travel

"You'll find all the classics among the galettes, but it's worth choosing something more adventurous like the cancalaise (traditionally smoked herring, potato, crème fraîche, and herring roe)."

Fodor's Travel

"Eating a crêpe in Paris might seem a bit clichéd, until you venture into this modern offshoot of a Breton crêperie. The plain, pale-wood decor is refreshing, but what really makes the difference are the ingredients—farmers' eggs, unpasteurized Gruyère, shiitake mushrooms, Valrhona chocolate, homemade caramel, and extraordinary butter from a Breton dairy farmer."

Travel + Leisure

"The trendy Upper Marais district in Paris is no stranger to strollers and hipsters, but it also houses some of the best and most innovative crepes in the world at Breizh Café. The backbone of the eclectic menu is the quality of ingredients: farmers' eggs, rich, unpasteurized Gruyère, fresh shiitake mushrooms, and locally made Jean-Yves Bordier butter for starters."

Lonely Planet

"As authentic as you'd find in Brittany, but with some innovative twists (such as Breton sardines, olive oil and sundried tomatoes; smoked salmon, dill cream, pink peppercorns and lemon), the crêpes at this sweet spot are infinitely more enticing than those sold on nearby street corners. Hours can fluctuate; book ahead."

Condé Nast Traveler

"Known for the best Breton-style buckwheat galettes in Paris."

Condé Nast Traveler

"Known for the best sweet crêpes in Paris."

Bon Appétit Magazine

"This Marais favorite marries the best ingredients from Brittany (butter, buckwheat, salted caramel, cider) with Japanese refinement (yuzu, ginger, the occasional seaweed filling). No wonder it’s packed every day for lunch."