There is no denying the city's Breton roots with crêpes and galettes de blé noir (savoury crêpes made with organic buckwheat flour) like this. Both come generously brushed in Breton butter – unsalted for sweet, salted for savoury. The Fondante – a galette filled with andouille (tripe sausage), melted curé Nantais cheese and creamed leeks – is the local tip.
Complete the feast with a bolée (drinking bowl) or bottle of artisanal cider or apple juice.