How Louis ended up in Bray, and why he never left.
Louis grew up between the family kitchen and a bilig, the cast iron griddle Bretons have used for centuries to cook galettes. The crêpe was passed down through the generations, each cook adding their own touch. Sunday afternoons, the whole house would gather round it. That is where Chez Louis really begins.
After years cooking across France and a few detours through Europe, Louis landed in Ireland almost by accident, and stayed. Bray reminded him of a French seaside town: the sea nearby, the village feel, people stopping by for a chat. Something was missing here, he thought. A thread between the two places. So he started weaving it, one galette at a time.
Buckwheat flour. Water. Salt. Nothing else, except patience. The batter rests overnight. The bilig heats to 250 degrees. A thin layer, spread with a wooden rozell. Ninety seconds, the edges turn golden, the surface crackles. That is all. Except doing it properly takes years.
Bray gave me a second home. The galettes are just my way of saying thanks.
Evenings, galettes, good people. The everyday at Chez Louis.
