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Introducing...

Bistro Breizh, a mobile concession based in Nanaimo on Vancouver Island, offering traditional delights of Brittany.

We have a selection of savoury and sweet dishes based on traditional Breton recipes, made as much as possible with quality, locally sourced, non-factory processed ingredients. We will mainly specialize in galettes, which are crêpes made with buckwheat and stuffed with mouth-watering goodness, both savoury and sweet.

As we get established we'll also be offering lesser known dishes from my childhood, such as far breton, and potée bretonne. Even some less Breton dishes such as moules frites, which could be Breton if we squint. The menu is still in development, and will of course also evolve over the seasons and the years.

The only common thread will be that it'll be delicious.

When?

Currently closed. Hopefully opening end of February.

See schedule posts for more details.

Where?

Various locations. See the scheduling category of the blog for details.

Events and Catering

We will be attending events throughout Vancouver Island, although probably not beyond that given ferry costs for truck+trailer. We will eventually offer limited catering, but not immediately. In addition, regular patrons will get special invites to experimental gastronomic evenings where we try out new recipes and new menu candidates.

Bistro Breizh Catering Options

New this year (2017), we're offering catering for your party or event.
Price guarantee: these prices are introductory and subject to change based on experience on how well things work out. If the price goes up, you won't be charged extra if you've already paid your deposit. If the price goes down, which might happen if we can find less expensive suppliers that have equivalent or better quality, you'll be refunded the difference.
We offer three levels of service: Basic, Superior,and Deluxe.
We also offer separate salad and dessert options which can be added on.

Basic

Menu:

Savoury:
  • Plain Galette
  • Just Egg/Ham/Cheddar/Emmental
  • Ham & Cheddar or Goat Cheese
  • Egg & Cheddar or Goat Cheese
  • Ham & Egg
  • [on request] vegan options - t.b.d.
Sweet:
  • Chocolate sauce
  • Salted Butter Caramel
  • Nutella
  • Crofter's Fruit Spread
  • Banana
  • Sugar & Lemon Juice
  • Sugar & Cinnamon

This service includes:
  • basic menu only.
  • crêpes: maximum two fillings per crêpe, plus whipped cream if requested.
  • includes tea and coffeee. Other drinks extra.
First 50 people: $12 per person based on one galette and one crêpe per person on average.
Over 50: $10 per person
Demand beyond the initially agreed amount: $7 per galette or crêpe. Written permission will be sought before extras are started, and total will be added to final invoice.

Superior

Menu:

Savoury:
  • (Basic Menu) +
  • Egg & Emmental
  • Ham & Emmental
  • Spinach & Goat Cheese
  • Complete (Egg, Ham, Cheddar/Goat Cheese)
  • [on request] more vegan options - t.b.d.
Sweet:
  • Raspberries

The superior service includes:
  • includes basic + superior menu.
  • crêpes: maximum three fillings per crêpe, plus whipped cream if requested.
  • includes tea and coffee. Other drinks extra.
  • includes one salad sufficient for total number of people.
First 50 people: $16 per person, based on one galette and one crêpe per person on average.
Over 50: $14 per person.
Demand beyond the initially agreed amount: $8 per galette or crêpe. Written permission will be sought before extras are started, and total will be added to final invoice.

Deluxe

Menu:

Savoury:
  • (Superior Menu) +
  • Complete (Egg, Ham, Emmental)
  • Galette Saucisse
  • Lox, Spinach & Goat Cheese
  • Shallot & Sausage
  • Apple & Sausage
  • Forestiere with concassé de tomate.
  • Soubise de poulet with sauce moutarde.
Sweet:
  • Clement Faugier Chestnut Spread

  • includes basic, superior, and deluxe menu.
    N.B.:Please pre-order the right number of expected Forestiere and Soubise galettes in order to both ensure sufficient quantities and reduce wastage. Extra will be made just in case. If demand far exceeds supply, more can be made on-site with the understanding that there will be a slight delay, although no extra charge if totals haven't exceeded agreed limits.
  • crêpes: maximum three fillings per crêpe, plus whipped cream if requested.
  • includes tea and coffee. Other drinks extra.
  • includes two salads, each sufficient for just over half the total number of people.
First 50 people: $20 per person, based on one galette and one crêpe per person, on average.
Over 50: $18 per person.
Demand beyond the initially agreed amount: $9 per galette or crêpe. Written permission will be sought before extras are started, and total will be added to final invoice.

Extra details

Service times

Sufficient galettes and crêpes made that morning in advance in order to speed up service. We can serve between 50 to 75 per hour. Once that runs out, making the galettes and crêpes on an as-ordered basis we can serve 30 to 40 per hour.

Travel allowance

For now travel is included inside the Parksville to Ladysmith corridor. For travel outside that region an extra charge of $0.60 per km (one way) outside the area (so measured starting from Parksville or Ladysmith) will be made. For example: 100km from Parksville = $60 extra.

Plates & Utensils

Bistro Breizh will provide all plates, cups, and utensils. All items will be compostable, and will be taken away at the end of the day. Unfortunately, fine china and silverware isn't available. Yet.

Allergies

Gluten/Dairy/Egg: For various reasons we cannot cater for allergies where trace amounts results in life-threatening conditions. Outside of that, yes, we can probably accomodate your condition. Galettes are naturablly gluten-free, being made with buckwheat. We will also be offering vegan options, which will be without egg or dairy.

Deposit

Deposit of 50% (cheque or cash) required prior to being confirmed for your chosen dates. The deposit guarantees the price at time of ordering. Our price guarantee says that you won't pay more, even if prices go up, but if prices go down you'll be charged the new price.
Deposit refunding: (updated 22 Feb 2017)
  • 100% refundable up to 30 days before the event.
  • 90% refundable between 29 and 15 days before the event, inclusive.
  • 50% refundable between 14 and 7 days before the event, inclusive.
  • deposit is NOT refundable 6 days or less before the event.

Salad Menu

These can be added on to any menu. Each salad serves approximately 12 people. Vinaigrettes are included.
  • $38: la Simple: romaine, carrot, tomato.
  • $52: la Complête: romaine, boiled egg, tomato, mild goat cheese
  • $55: la Fermière: romaine, tomato, artichoke hearts
  • $57: la Tomate: tomato, cucumber
Vinaigrettes:
  • Simple: olive oil, red wine vinegar, salt, pepper.
  • la Marie: olive oil, cider vinegar, dijon mustard, salt, pepper
  • la Sud: olive oil, cider vinegar, mayonnaise, garlic, salt, pepper
  • la Forte: olive oil, red wine vinegar, dijon mustard, minced shallots

Desserts

We also offer the following dessert options: (PRICES STILL NOT READY! SORRY!)
  • Far Breton
  • Tarte aux Pommes (Apple Tarte), comes in "sweet" and "less sweet" versions.
  • Gâteau breton
  • Petit Sablé

Bistro Breizh News

The last three posts on the news feed are:

If you can’t stand the heat… (2017-03-20)

The old, rather jaded and hoary adage is “if you can’t stand the heat, get out of the kitchen”. In this case, if the billig couldn’t have stood the heat, I would have just had to re-season them. However, the work done in the first year is paying off, and controlling the humidity has in … Continue reading “If you can’t stand the heat…”

How to disappoint a pessimist? (2017-03-11)

I’m generally considered a pessimist by many, although I’ll consider myself a “realist” instead. But I can live with the “pessimist” label.  So after contracting to get one of the trailer leaks fixed (for the second time), and letting it sit outside for the last couple of days after plugging in the refrigerator, I just … Continue reading “How to disappoint a pessimist?”

Catering version 1.0 (2017-02-13)

Finally! It’s with a fair amount of trepidation that I announce the first Bistro Breizh catering menu. PLEASE let me know of any mistakes, omissions, or blatant “wtf” that I might have missed (or mistakenly added). Sadly, I know it needs some serious formatting and design attention from a competent website designer. Until then, at … Continue reading “Catering version 1.0”

Search the news blog for the SCHEDULE category to see the latest "where are we" posts.

General Information

Frequently (and not so frequently) Asked Questions

What's that name?
Breizh, pronounced a little like "Braze" with a rolling R, is the Breton language name for Britanny, a region of western France.
Breton? As in Elder Scrolls?
Nope. Breton, as in someone from Britanny (a.k.a. Bretagne, or Breizh). An area best known for granite megaliths, great food, and great drink. Sadly, since the megaliths are too heavy and B.C. liquor laws are too restrictive I can only present the great food at this time. Actual Bretons predate the Elder Scrolls by quite a few centuries.
What's a galette?
Like a crêpe, but unsweetened and traditionally made with buckwheat.
What's a crêpe?
Like a galette, but sweet and made with what is known as "soft" wheat.
Why is your website so crap?
We're spending all our time and energy getting things set up in more important areas. The site is currently a placemarker, laying claim to the name and giving people a glimpse into the future. Once things are more set up we'll probably start doing neat things with the website. Until then, it'll just stay fairly basic.
Where did you train?
Been cooking and baking from the age of 5, apparently. I remember cooking and baking for others from about age 7 onwards. I've taken a few courses in various places, but I've mostly learned by doing. Although I still have lots to do, and lots to learn, I'm quite sure that folks will be pleased with the results so far.
What did you do before?
I try not to talk too much about what I did before. I worked with computers, with most of my career spent working with large, complex installations for large corporations. That's behind me now. The only chips I care about now are the frites I'm considering putting on the menu, either as part of a "galette-frites" (which is definitely more Britain than Breton) or those served with moules-frites (which also isn't all that Breton, but still very tasty).
Where's your menu?
Being worked up. First version will be very simple, and we'll work up from there as we discover what the local tastes are.
In no particular order, links to sites, businesses, and people we like. Either because they're helpful, useful, fun, or all three.

Ordering

If you want to pre-order galettes to make sure we have enough freshly made, either:
  • text us at +1.250.667.6714
You can try to phone us if you want, but if we can't answer right away you might not be able to leave a message due to limitations with our phone provider.

Someday we'll have a contact form here to allow online orders. That day has not yet arrived.

Contact Info

The main contact email address is:

Or you can phone or text us at +1.250.667.6714 (in Nanaimo)

We're also on Twitter: @BistroBreizh
And Facebook: Bistro Breizh page