In 1959, my grandmother, Annaick Nobet, a modern woman and passionate about macrobiotic food, arrived from French Britain to Saint-Tropez alone. It was winter. I had left work at the deli I had with my grandfather. It was decided by a stormy night: “I either divorced or set up a creperie far from here.”
At that time there were no creperies on the Mediterranean coast. Annaick rented an old boat garage and there,
with his round plates, he began to make the first Breton galettes.
It was an immediate success. At that time Saint-Tropez boiled with fascination with the stars of world cinema
that passed through there or, like Brigitte Bardot, lived there.
Following in the wake of my grandmother, my parents set up creperies in northern Catalonia, and I opened my first
in 1982 in Perpignan and later in Collioure.
With my current partners we have jumped the Pyrenees to continue the path laid by my grandmother and now
They can be found in several cities of the Spanish geography.
You will distinguish our creperies because, in addition to their peculiar aesthetics, in all of them the kitchen is, or is, on a bus,
which we started to do long before the fashion of the FoodTrucks. It seems that in this we were also pioneers.
LAND OF TRADITIONS
Brittany has long known very harsh living conditions and frequent famines. The rudeness of living conditions, remoteness and isolation have shaped for centuries the character of a people that is still famous for its tenacity, its deep bond with its roots, its characteristic cultural, linguistic, but also culinary traditions. A celebrity illustrated on the other hand by a short and mustache Gallic warrior, known throughout the world for dealing with the Roman invader.
Sailors by nature, the Bretons have always spread all over the world. In search of a better life, or simply in search of adventure, they take with them their customs, their traditions … but also their cuisine, and that is how they began to “export” the first Breton cakes. It seemed logical, considering the geography of the coasts, that the Bretons arrived sooner or later in Spain, and among other places some of them settled in Galicia over the centuries, thus contributing to the spread of their Celtic traditions in This region.
At the beginning of the 16th century, Duchess Ana popularized the consumption of a plant originating in the Middle East and introduced in France by the Crusaders: buckwheat, also known as buckwheat or black wheat. The flour obtained from this plant will be used to make cakes, which will quickly become the basis of popular Breton food.
Today, as faithful heirs of this long tradition of emigration, the partners of Annaick Noblet have settled in Spain, a nearby country not only geographically, but also to the extent that the different cultural and linguistic identities expressed in it are reminiscent of any Breton the deep bond that ties him to his own land.