Crêpes and oysters: at Tycoz, a 100% Breton combo

At Tycoz ("old house" in Breton), Baptiste and Albane are playing the Brittany card to the hilt. On the walls, the black and white geometric blocks are a beautiful nod to the regional flag. Opposite the entrance, a butter yellow counter—Breton, not Norman, obviously—welcomes us. Nothing is left to chance: the color of the year in the world of fashion and design, butter yellow brightens the space.

After taking over the Galette Café crêperie in Saint-Germain-des-Prés, the two Rennais launched their new adventure in the spring of 2025 in the heart of the Marais, with a concept all their own: crêperie and “Oyster bar” – oyster bar, in the language of Shakespeare.

If the idea surprises you, know that it surprised us too. The combination is unusual, perhaps we could even say it's daring? However, once seated, everything makes sense. Because oysters are also found in Brittany! Only one big question remains: should we accompany the meal with cider or white wine? Everyone will decide.

We start with the oysters, accompanied by seaweed butter and a plain galette. We'll lick our fingers. Then the galettes, prepared in the most traditional way with stone-ground buckwheat from Brittany and a dough left to ferment for 48 hours, respect the rules of the art.