Who we are

Yann - our resident French "Chef"

Born in Brittany he grew up on the family farm where he developed his love for nature and wholesome produce. After obtaining a Master of Science in food and agriculture, in which he specialized in wine production, he worked on a Cider Farm in Cornwall. Staying faithful to his love for the sea he has now arrived in Scarbrough to bring his traditional Breton dish to the folk of Yorkshire!

Susie - the blue-eyed Yorksire lass

Born in Hull and graduating from Manchester University, her passion for the countryside (and surf!) eventually led her to Cornwall. There she made close contacts working alongside local producers, discovering the worth of fresh, local produce. Then, falling in love with a Frenchman (and excellent cook!), she decided to come back to Yorkshire and help promote quality Yorkshire produce.

 Our Philosophy

Salvador Dali once said: "He who knowns how to taste no longer drinks wine, but shares its secrets". with our combined love of Yorkshire and Brittany we hope to reveal and share with you our secrets about wholesome eating.

 Preserving some diversity in Food

The vision of our café is not ruled by the desire  to merely feed you, but we want to present you a different eating experience. We wish to offer you new flavours for your palate and an ambiance you will remember. We have carefully researched different farms and local producers and have experimented cooking various dishes containing these foods. Through the use of these small producers, from England and France, we are proud to help to preserve a part of the history and culture of both our countries.

Offer a healthy meal: Fresh ntural and home made

We are also proud to have a healthy and well balanced menu, with everything prepared on our premises (as it should be in every café, pub or restaurant!). We have tried to ensure as much as possible that our menus encourage the most natural ingredients, as, afterall, we must be modest and admit that we cannot do better than nature itself! All our food is free from sweetners (classified as carcinogenic products in lots of countries except the UK!), hydrogenated oil (responsible for  blocking arteries), colouring (why use it!?).

In the end, nothing should give more confidence in a dish than to know it's the chef's first choice for his tea!

What is a crêpe?

There are many varieties of crêpe dishes around the world, all having  different names, techniques and flavours, the latter mostly due to the variety of flours used in the mixtures. For example, you all know the American pancake, using plain flour and I'm sure will have heard about the Indian chapatis made with whole wheat flour and Mexican tortillas identified by their corn meal.then there are the lesser known Japanese okonomiyaki and Asian spring rolls which use rice flour, Russian blinis, using a mix of flour and Moroccon beghrirs which contain semolina flour, but to name a few.then of course the Breton crêpe or "galette" which is defined by the use of buckwheat flour.

       The buckwheat flour crêpe is a traditional savoury dish from the heart of Brittany, this is what we use in our creperie. Originally from Asia the buckwheat was brought back to France in the 13^th century by the Knight's Templars. The crop flourishes in shallow soil where wheat is unable to grow and thus found popularity within Brittany, known for its rocky terrain. The region is now widely known for its crêpes and buckwheat has left a unique footprint on the region's cuisine.

      The sweet crêpe uses plain flour similar to pancakes but the distinguishing feature of crêpes, which gives them a unique taste and appearance, is the fact that both sweet and savoury crêpes are cooked on a special hot plate called "bilig" in Brittany.

In the meantime, please contact us for more information.