Galettes (savory ones made with buckwheat flour) and crêpes are the traditional regional dish of Brittany.
Brittany is a region of sailing villages, on the coast of the Atlantic, in the west of France. This region was only incorporated in modern France in 1532 and has until the 1950s were still using their own local language. The costumes of Brittany, made famous in the paintings of Gaugin, were still worn until early last century, but the galette is still widely eaten throughout Brittany, largely in the traditional manner.
The mother of the crêpe is the galette. This is the food of the peasants of Brittany. From 2000 years ago they were traditionally made by spreading the batter over the stones in the fire (le “galet”). Today they are made on thick electric or gas cast iron plates (galetoire) with thermostatic controls. You can see them being made at Breizoz. It looks so simple!
The Breizoz Name
The Celtic name for Brittany is Breiz. The name Breizoz reflects the celtic origin of the galette and crêpe, as well as the modern setting for this crêperie.
Brittany is traditionally celtic and has strong roots to the celts in its music, language and art. Oz shows the location and the relationship between Brittany and Australia.
Why cider with crêpes?
In Brittany it is traditional to eat your crêpes with apple cider. The cider of Brittany and Normandy is of high quality (and lower in alcohol than English cider). Unlike all but the boutique ciders of Australia it is naturally fermented rather than being carbonated. You will find it much softer and certainly drier than Australian ciders.
In Brittany you would drink your cider from an earthenware vessel “un bolee de cidre”. It is very refreshing and quite the best thing to have with a galette. Try it and see the difference.
We have a takeaway liquor license so that you can enjoy the cider at home as well. $16 per bottle or $180 per dozen with a max of 1 dozen per person at a time.
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