{"id":164235,"date":"2025-04-15T09:00:00","date_gmt":"2025-04-15T07:00:00","guid":{"rendered":"https:\/\/www.parisselectbook.com\/2025\/04\/15\/breton-crepe-or-senegalese-mafe-this-parisian-restaurant-blurs-the-lines\/"},"modified":"2025-04-17T10:43:31","modified_gmt":"2025-04-17T08:43:31","slug":"breton-crepe-or-senegalese-mafe-this-parisian-restaurant-blurs-the-lines","status":"publish","type":"post","link":"https:\/\/www.parisselectbook.com\/en\/2025\/04\/15\/breton-crepe-or-senegalese-mafe-this-parisian-restaurant-blurs-the-lines\/","title":{"rendered":"Breton crepe or Senegalese maf\u00e9? This Parisian restaurant blurs the lines"},"content":{"rendered":"\n

What if your taste buds embarked on an express round trip between Dakar and Brittany? In the heart of Paris, that’s the challenge of S\u00e9n\u00e9galette, an astonishing place that blends regional traditions and African roots with disarming aplomb. <\/strong><\/p>\n\n

S\u00e9n\u00e9galette: where Breton terroir meets Senegalese warmth<\/h2>\n\n

Bassirou Ndiaye opened his first cr\u00eaperie in Paris in 2011. Fallen under the spell of Brittany, he adopts its codes with passion: buckwheat galettes, golden crepes, local ciders. At the stove, an all-Senegalese team. Soon, a question comes up, almost at every service: “But where are the Bretons?” The team laughs heartily and jokingly replies, “In Dakarnnec!” This improvised nickname already heralds a turning point. During the covid, Bassirou begins to think deeply about the identity of his restaurant. <\/p>\n\n

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A publication shared by S\u00e9n\u00e9galette (@senegalette)<\/a><\/p><\/div><\/blockquote>\n