History
The story of Sarrasin
After several years working in consulting, Romain felt the need for a change and decided to embark on a project that felt more like him. As a Frenchman living in Brussels, he noticed that the city was missing crêperies that truly put buckwheat galettes and homemade crêpes at the heart of what they do.
He decided to train as a crêpier and travelled to Saint-Malo to complete a three-month course at L’Atelier de la Crêpe. After his training, he opened Sarrasin in Saint-Gilles, with the ambition of creating a contemporary crêperie inspired by Breton tradition.
A Breton crêperie with Norman roots
While galettes and crêpes are firmly rooted in Breton tradition, Romain’s Norman roots naturally found their place at Sarrasin. Our ciders and apple juices come from Ferme de Billy, in Calvados. Here, cider is served by the glass rather than in a traditional bolée: a way of reinterpreting the codes of the traditional crêperie while highlighting Norman heritage.
Behind the billig, Romain prepares the buckwheat galettes and crêpes himself. The menu combines Breton classics with his own creations, with particular attention to homemade cooking.
Carefully selected products
For Romain, a good crêperie is also about the quality of its ingredients. Sarrasin works with products such as Bordier butter and buckwheat flour from the Roncin mill. These choices reflect his desire to work with quality ingredients while staying true to the simple and generous spirit of the crêperie.
Sarrasin is ultimately a meeting point between Brittany and Normandy, between tradition and creativity, in the heart of Saint-Gilles, Brussels.