The culinary offering from Breizh Café is a cut above typical Breton crêpes and galettes. Working with exceptional raw materials is the principle at the heart of Bertrand Larcher's culinary enterprise. Using only the best products - including the highly regarded Bordier butter - all his core ingredients are locally sourced and made by Brittany’s top farmers and artisans. His singular approach forms the driving force behind this book, where he has gathered over 60 original crêpe and galette recipes. Simple yet premium-quality Breton products are combined with unique flavours for an authentic and surprising result: Breizh roll with goat’s cheese tartare, smoked salmon and ikura galette, chicken and cider sauce galette, honey and saracen ice cream crêpe. Creating enhanced traditional recipes that become exceptional dishes is what Breizh Café stands for - the perfect balance between simplicity and excellence.
Shortly after graduating from the Ecole Hôtelière de Dinard, BERTRAND LARCHER started a successful career as a chef and restauranteur. Moving to Japan in 1995, Larcher opened his first crêperie, La Bretagne, in Tokyo’s Kagurazaka district. His first French restaurant , Trivabro, opened in Cancale, Brittany, in 2002, followed by Breizh Café a couple of years later in 2005. Between 2005 and 2008, six additional Breizh Café restaurants were opened in various Japanese cities (from Tokyo to Yokohama and Kawazaki). Finally, Larcher opened his one and only Breizh Café in Paris in 2007.
Bertrand Larcher was awarded the prestigious Fooding Prize of Honour in 2011 and 2014.