{"id":283153,"date":"2026-08-15T23:41:24","date_gmt":"2026-08-15T16:41:24","guid":{"rendered":"https:\/\/www.franco-media.com\/?p=283153"},"modified":"2026-08-16T15:09:17","modified_gmt":"2026-08-16T08:09:17","slug":"breton-crepes-phuket-le-celtique","status":"publish","type":"post","link":"https:\/\/www.franco-media.com\/en\/breton-crepes-phuket-le-celtique\/","title":{"rendered":"Breton Cr\u00eapes in Phuket"},"content":{"rendered":"<div class=\"wpb-content-wrapper\" id=\"wpb-content-root\">[vc_row][vc_column][vc_column_text]\n<h1 style=\"color: #A6432C;\">Breton Cr\u00eapes in Phuket<\/h1>\n<h3 style=\"color: #B8860B; font-weight: normal; font-style: italic;\">Buckwheat, butter and a Breton at the billig<\/h3>\n<p>Breton cr\u00eapes in Phuket usually turn out to be something else \u2014 a thick sweet pancake with processed cheese folded inside it. Le Celtique, down a quiet lane in Rawai a few minutes from Nai Harn, works the other way round. Bertrand is Breton, he has been cooking here since 2001, and the cr\u00eaperie is not an add-on to a French menu. It is the reason the place exists.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;283220&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<h2 style=\"color: #6b1233;\">Buckwheat is not wheat, and it matters<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Brittany draws a hard line between two batters and Le Celtique keeps it. The savoury galette is made with buckwheat \u2014 <em>sarrasin<\/em>, a seed rather than a cereal, naturally gluten-free, dark and faintly nutty. The sweet cr\u00eape is made with wheat. They are not interchangeable, and knowing that before you open the menu changes what you order.<\/p>\n<p>The savoury list runs from plain butter to a Compl\u00e8te of egg, ham and cheese \u2014 the galette every French child grows up on \u2014 then out to a Paysanne with bacon and mushroom, an andouillette with cream and mustard for those who know exactly what they are asking for, and a smoked salmon galette with b\u00e9chamel and garlic. The salmon is smoked in the kitchen, Breton fashion. Prices start around 110 baht and the most extravagant galette sits near 320.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;283204&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<h2 style=\"color: #6b1233;\">Sweet cr\u00eapes, and the ones that arrive on fire<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]The wheat cr\u00eapes stay simple: butter and sugar, chocolate, Nutella, and a salted butter caramel that Brittany regards as its own invention. The strawberry and mango marmalades are made in the kitchen, the mango being the local concession and a good one. La Tatin layers caramelised apple with vanilla ice cream and chantilly.<\/p>\n<p>Then there are the flamb\u00e9es, which are worth timing your evening around \u2014 Suzette with orange, lemon and Grand-Marnier, a Normande with apple and Calvados, a Cr\u00e9ole with banana and rum. They are finished at the table, and the flame is not decoration: it burns off the alcohol and leaves the perfume behind.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283178&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283195&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<h2 style=\"color: #6b1233;\">The French classics beyond the cr\u00eaperie<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]The rest of the carte is a proper French kitchen. Much of the meat is imported from France, New Zealand and Australia, and every meat dish comes with a garnish of your choice and a sauce of your choice \u2014 b\u00e9arnaise, mushroom, shallot, vigneronne, Roquefort or black pepper. Braised duck leg in orange sauce, grilled ham hock with gratin dauphinois, lamb kebab Proven\u00e7ale, braised lamb shank, New Zealand rib-eye, pan-fried duck breast.<\/p>\n<p>For a starter, the house duck liver mousse and the warm goat cheese salad do the quiet work. And if you are marking something \u2014 an anniversary, a last night on the island \u2014 the flamb\u00e9ed rock lobster in cognac and lobster sauce is made to order with twenty-four hours&#8217; notice.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283208&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283198&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<h2 style=\"color: #6b1233;\">The spit-roasted pig, on the first two Wednesdays<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]On the first two Wednesdays of the month the kitchen moves outside and a whole pig goes on the spit. The <em>cochon \u00e0 la broche<\/em> is the most French thing Le Celtique does, and not because of the recipe \u2014 because of the format. Long tables, everyone eating the same thing, crackling handed round, the evening running longer than anyone planned. Regulars book it; newcomers tend to become regulars.<\/p>\n<p>Dates can still shift, and the kitchen runs other seasonal evenings through the year, so it is worth a quick check \u2014 <a href=\"https:\/\/www.facebook.com\/leceltiquephuket\" target=\"_blank\" rel=\"noopener\">check their Facebook page for upcoming events<\/a> before you plan the week. Homemade birthday cakes work the same way \u2014 ask ahead.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283187&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;283182&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row gap=&#8221;0px&#8221; css_animation=&#8221;none&#8221; css=&#8221;.vc_custom_1786824415205{margin-right: 1px !important;margin-left: 1px !important;padding-top: 50px !important;padding-bottom: 50px !important;background-image: url(https:\/\/www.franco-media.com\/wp-content\/uploads\/2026\/05\/Le-Celtique-Restaurant-Francais-French-Phuket-Rawai-21.jpg) !important;background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;border-radius: 10px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_column_text]\n<h2 style=\"color: #ffffff; font-size: 40px; line-height: 1.2; margin: 0; padding: 10px 10px 10px 20px; background-color: #6b1233a3; border-radius: 5px;\">Hungry for a Real Breton Galette?<\/h2>\n[\/vc_column_text][vc_column_text css=&#8221;.vc_custom_celtiquebody{padding-top: 10px !important;padding-bottom: 10px !important;padding-left: 20px !important;background-color: #6B123396 !important;border-radius: 5px !important;}&#8221;]<span style=\"color: #ffffff;\">Buckwheat galettes folded the way Brittany folds them, cr\u00eapes flamb\u00e9ed at your table, and a French kitchen run by a Breton \u2014 a few minutes from Nai Harn. Book a table, or come for the spit-roast night.<\/span>[\/vc_column_text][vc_row_inner css=&#8221;.vc_custom_celtiquebtn{padding-left: 20px !important;}&#8221;][vc_column_inner width=&#8221;1\/3&#8243;][vc_btn title=&#8221;Get In Touch&#8221; shape=&#8221;round&#8221; style=&#8221;custom&#8221; custom_background=&#8221;#6B1233&#8243; custom_text=&#8221;#FFFFFF&#8221; link=&#8221;url:https:\/\/www.franco-media.com\/en\/best-restaurants-in-phuket\/le-celtique-french-restaurant\/%23contactus|title:Get In Touch|&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][vc_btn title=&#8221;Learn More&#8221; shape=&#8221;round&#8221; style=&#8221;outline&#8221; color=&#8221;white&#8221; link=&#8221;url:https:\/\/www.franco-media.com\/en\/best-restaurants-in-phuket\/le-celtique-french-restaurant\/|title:Learn More|&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/3&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][vc_column width=&#8221;1\/2&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n<h2 style=\"color: #6b1233;\">Finding Le Celtique, and what to drink<\/h2>\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Le Celtique is at 80\/90 Soi Huay Nam Toe, Rawai, a short drive from Nai Harn beach and well away from the main tourist strips. Booking is sensible on cr\u00eape nights and essential for the pig. The wine list covers France, Italy, Argentina and Chile, and there is a real selection of Belgian beers \u2014 unusual in the south of the island, and a better match for a buckwheat galette than most people expect.<\/p>\n<p>Full details, photographs and the contact form are on the <a href=\"https:\/\/www.franco-media.com\/en\/best-restaurants-in-phuket\/le-celtique-french-restaurant\/\">Le Celtique profile page<\/a>, and more addresses worth knowing are in our <a href=\"https:\/\/www.franco-media.com\/en\/best-restaurants-in-phuket\/\">best restaurants in Phuket<\/a> section.<\/p>\n<p><strong>Booking: 09 87 35 81 99 or 09 26 28 74 56<\/strong> \u2014 80\/90 Soi Huay Nam Toe, Rawai, Phuket 83100.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_single_image image=&#8221;283188&#8243; img_size=&#8221;full&#8221; alignment=&#8221;center&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator style=&#8221;dashed&#8221; color=&#8221;custom&#8221; accent_color=&#8221;#6B1233&#8243;][\/vc_column][\/vc_row][vc_row][vc_column][vc_separator][vc_column_text]\tYou are here:\n<span><span><a href=\"https:\/\/www.franco-media.com\/en\/\">Home<\/a><\/span><\/span>[\/vc_column_text][\/vc_column][\/vc_row]\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Buckwheat galettes folded square around ham and a soft egg yolk, sweet cr\u00eapes flamb\u00e9ed at the table with Calvados or Grand-Marnier, salmon smoked in the kitchen, and a whole pig on the spit twice a month. Le Celtique has been cooking Breton cr\u00eapes in Phuket since 2001, down a quiet lane in Rawai a few minutes from Nai Harn \u2014 a French kitchen run by a Breton, with the cr\u00eaperie at its heart rather than bolted on the side\u2026<\/p>\n","protected":false},"author":1,"featured_media":202179,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1875,1881],"tags":[2759],"class_list":["post-283153","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurants-en","category-tourism","tag-french-cuisine"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.1 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Breton Cr\u00eapes in Phuket: The French Kitchen at Le Celtique<\/title>\n<meta name=\"description\" content=\"Real Breton cr\u00eapes in Phuket, made with buckwheat the way Brittany 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