Over the years, we have been to three different crêperies in Cancale and there is one above the others: Crêperie du Port.
The service is always very friendly and fast, and atmosphere cosy. The restaurant seems very all-kind-of-people friendly, and I have seen them making effort to welcome everyone, no matter how much space a customer may require (wheelchairs, prams, etc.). During the coquille Saint–Jacques (scallop) season, I love to order the scallop and leek-fondue galette (made of gluten-free buckwheat flour). I think it is my all-time favorite savory galette!
Sadly, it was no longer the scallop season in Cancale last week. I asked the waiter and he said they only serve scallops when they can get them fresh. I searched the menu and found an other galette that seemed similar. It said pétoncles, and my husband said pétoncles are similar to coquille Saint–Jacques, but just smaller (if you are curious, type these French names on your Internet search, and see the English translators: they are both translated “scallop”… confusing!)So, I ordered my pétoncles galette and it was delicious. It was as good as my usual favorite galette, and the only difference was that the scallop pieces were a tiny bit smaller, and there was no leek (instead, there were mushroom). I loved it.My husband ordered his usual choice: galettes à l’andouillette, which is basically a coarse-grained sausage of pork, intestines or chitterlings, seasoned with pepper, wine, onions. Yep! Sounds hmmm interesting! I don’t eat pork, so I find this disgusting, but I tell you, many people love it. If you are adventurous, go for it (but please just keep the plate close to you, as it smells strong).
We ate our galettes with local cider (see the first photo), which was such a delight! I loved how it tasted so natural, with just the right acidity. It was real cider (not filled with chemicals and sugar)!
PS a tip: This time we did not have dessert, but I strongly urge you to taste the crêpe caramel au beurre salé (crêpe made of white wheat flour, with salty butter caramel). This crêpe is the best dessert ever invented in the world (no exaggeration!) and it is DIVINE. And the best is that if you cannot or do not want eat gluten (white wheat flour), you can ask the crêperie to make this crêpe with buckwheat flour! Do not hesitate to ask. I have done it many times and usually there are no objections. I personally find the buckwheat flour and caramel combination not bad, but see it for yourself!
Address (the main street, by the port): La Houle, 1 Place du calvaire, CancaleTel: +33-(0)2-99 89 60 66