The starting point of the Larcher empire is here, in the port of Cancale, where "crêpes autrement" can only be as good as they have been all over France. High-quality products and well-honed cooking techniques have produced some remarkable classics: complete with organic mirror egg, artisanal ham from Brittany and Comté; a Normande with Camembert, Pierre Oteiza cured ham from the Basque country, green salad and cider vinaigrette; a butter-sugar one, but with a choice of Bordier butter, semi-salted, yuzu or butter of the moment, with brown sugar; a chocolate one, but with Varhona 70% chocolate, chocolate ice cream and homemade chantilly. A fine cellar of ciders.
Chef
