Crêperie Bretonne Annaick es la primera cadena de restaurantes en España especializada en comida típica de Bretaña: las famosas "galettes" de trigo negro -también llamado sarraceno- y rellenas de ingredientes salados; las habituales crepes dulces, hechas con trigo blanco y untadas de unos deliciosos y múltiples tipos de sabores; platos vegetarianos; ensaladas y tortillas; helados; etcétera. Nos en
contraréis en las ciudades de Barcelona, Valencia, Vigo, Gerona, Figueres, Manresa, Collioure (Francia), y pronto también en más sitios, siempre turísticos, de ocio o céntricos. En todos nuestros restaurantes podréis disfrutar del sabor exquisito de una comida diferente y de gran calidad, y de una decoración totalmente original y poco común.
¡¡Esperamos que disfrutéis vuestra estancia con nosotros!!
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Brittany is...
.. A LAND OF TRADITION with a long history of hardship and even of famine. The harsh living conditions, together with distance and isolation, have made its people passionately proud of their roots and of their cultural and culinary tradition
This trait is best illustrated by the small Gallic warrior with a moustache known throughout the world for his staunch resistance to the Roman invader. At the beginning of the 16th Century, Duchess Anne popularized a plant from the Middle East called buckwheat, also known as Saracen wheat or black wheat, which had been brought back by the Crusaders. The flour made from this plant was used to make pancakes, and it quickly became the basis for popular Breton food. As a seafaring people, the Bretons spread throughout the world in search ofor a better life, or simply looking for adventure. This was how the world-famous Breton pancakes (crepes) came to be known as the typical Breton “food for export”. Given the geography of the Breton coastline, it was logical that the Bretons should arrive sooner or later in Spain, more precisely in Galicia. Today, the faithful inheritors of this long tradition of migration, the members of Annaick Noblet, have set up throughout Spain, and are keen to perpetuate their culinary culture in a country that reminds them of their own. El equipo de Crêperie Bretonne Annaick
