Galettes—savory crepes made from buckwheat flour—and regular crepes are specialties of Brittany. Trains from that region arrive in Paris at the Gare Montparnasse, which explains why there are so many Breton restaurants in the quartier around the station. Ty Breiz serves some of the city’s best galettes, made from buckwheat ground to its specifications and topped with artisanal garnishes. In the fall, fresh chanterelle mushroom galettes are irresistible, and lemon sugar crepes hit the right note of refreshing sweetness in any season. The wood-trimmed dining room is full of memorabilia from the Brittany seaside.