The best crêperies in Paris (2024)

A room completely stripped back, serving up classic recipes and quality products. That's Gwilherm Tanguy’s style. If you're lucky you'll find the smoky andouille (sausage) and organic Priziac tome (a French soft cheese), or the simple yet super crispy one with butter (salted, obviously). Oh, and just so you know, it’s not called a galette at Tanguy, it’s abuckwheat crepe.

La Galetterie is tucked away in the 15th arrondissem*nt; a half-ironic, half-serious announcement for this creperie whose menu quietly puts in the effort and sources its products well. Organic buckwheat flour, AOC cheeses, smoked fish from Brittany and unique, hearty galettes that are above all, delicious. Make sure to wash it down with an artisanal cider.

This little canteen with its moldings and tiles in the 10th arrondissem*nt plays things cleverly on three fronts. Clémentine Garret indeed offers three types of galettes to wrap around her homemade fillings: Indian, Levantine, or Breton. It’s up to you to decide where you prefer the slider between crispy and soft. And in the middle? Roasted and marinated veggies, seasonal raw ones and a load ofspices. And definitely make sure to try one of Flour’s dessert crêpes, like the ‘scrambled’ with caramel.

The federation is clear: Turkish wheat galettes are perfectly valid for Chandeleur. No need to resist the temptation, so let's head straight to this Kurdish canteen. Alongside the embers where the grill master works, we load up our dürüm with a skewer of lamb, tomatoes, red onions, arugula, parsley, and lettuce. No fries, mayo, or harissa: it’s to be savored as it is, plain and simple.