Since we choose our products with care, we selected Moulin bleu for its buckwheat flour. Stone-ground and sifted especially for our establishment, Moulin bleu buckwheat flour perfectly reflects our commitment to help you rediscover the authentic taste of local products.
The crêpe, a symbol of Breton gastronomy, can be eaten either as a savoury or sweet dish. For its savoury version, we follow the traditional recipe of High Brittany, using only buckwheat flour (gluten-free); the crêpes are then commonly referred to as “galettes.” For its sweet version, the crêpe is prepared with a mixture of egg, wheat flour, sugar and milk.
Moulin Bleu is a traditional mill located in the Lanaudière region on the banks of the Saint-Esprit River.
For starters, buckwheat is not a cereal. It’s a flowering plant that reproduces by producing fruit seeds, and it’s a member of the polygonaceae family, which makes it a cousin of rhubarb and sorrel. It is the seeds of the plant that are used to make buckwheat flour.
Buckwheat flour is gluten-free, rich in proteins and low in fat. Buckwheat contains essential amino acids, minerals (copper, magnesium, manganese, phosphorus, iron, zinc) and vitamins, including almost all the B vitamins.
This grain, in addition to being highly nourishing, is rich in soluble fibers and antioxidants.
A native of the Breton capital of Rennes and graduate of the École Hôtelière de Dinard, Frédéric spent several years working in Parisian hotels before coming to live in Montréal.
And what could be more natural for a Breton than to open a crêperie? This Breton restaurateur’s main motivation in doing so, however, was a desire to re-establish the reputation of the crêpe bretonne. In 2013, Frédéric, somewhat disappointed with the state of crêpe-making in Montreal, decided to open his own restaurant on Saint-Laurent Boulevard.
With simple but high-quality ingredients and professional, attentive service provided by a dedicated team, everything is in place to help you enjoy a unique experience, a sort of culinary adventure into the land of Brittany!
The highest compliment you could pay him is "Your crêpes taste like Brittany!"