Founded in 1974 by Marie Christine LE DROFF, the team of St Come crêperie welcomes you in an old farm building .Ayant resumed the family business in 1997, now is his son, Pierre Le Droff, which monitors that each visit brings you satisfaction.

The chef and his second, both graduates of the “crêpier title” strive to keep Breton traditions of preparing pancakes, and seek to use a maximum of fresh, local and cooked by them (foie gras , stewed tomatoes, leek fondue, salted butter caramel, chocolate, jams, etc …) to provide a simple but authentic cuisine of quality. Great care is taken in selecting the products and are used among others, black wheat & wheat flours organic, stone-ground wheel at the farm of Gwenves (Ploneour Lanvern), eggs Bio, butter churn “Le Gall,” the goat and Menez-Hom (Saint Nic), the tomme of Nevet (Plogonnec), artisanal of Chateulin.

You can fill out a satisfaction questionnaire on this crêperie? Click here