The story
Gwinizh Du is a Breton crêperie at 48 rue du Sergent-l'Heveder in Perros-Guirec, France, and Le Fooding listed it in 2026. The restaurant sits in the heart of the village, where the galettes and sweet crêpes are cooked on a hotplate in a modern take on the classic Breton kitchen.
Clément Meslin, the young chef and owner, previously cooked at La Villa in the Sky in Brussels and L'Air du Temps in Namur. He works with organic, local and seasonal ingredients, and the recipes shift through the year. The composed galettes can be filled with emmental, caramelised onions and artisanal andouille, while the seasonal creations have included chicken with beetroot and kimchi. Sweet crêpes come with salted butter or lemon-bergamot jam, and the Ludovic crêpe pairs butter, pralines and caramelised pumpkin seeds.
The room is simple and cosy, with plain furniture, vintage details and artisan tableware by Naïf & Indiscipliné. The drinks list leans local, with homemade syrups and lemonades, and ciders from Cidrerie du Léguer. Ice creams range from vanilla and chocolate to cardamom ginger.
Recognition
Ambience
Details
History
Right in the heart of the village of Perros-Guirec, you’ll find a neo-crêperie that fully embraces its terroir and delights locals and lovers of all things Breton alike with its cozy, homey vibes (simple furniture, vintage details, artisan tableware by Naïf & Indiscipliné). On the billig hotplate, the young chef and owner Clément Meslin (ex-La Villa in the Sky in Brussels and L’Air du Temps in Namur) sets the tone and shakes up this classic tourist trap with beautiful, local, organic and seasonal ingredients. Skip the somewhat overly sophisticated appetizers and head straight for the essentials, with recipes that evolve throughout the year: a savory buckwheat galette filled with cow’s milk fromage frais , parsley root and pickled seaweed; a DIY option featuring artisanal andouille from Squiffiec, caramelized onions and emmental cheese; and classic salted butter or homemade lemon-bergamot jam sweet crepes for desert; not to mention the standout Ludovic crepe with butter, pralines and caramelized pumpkin seeds. // Tosca Billaud
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