Buckwheat: Brittany's Black Diamond Part 2

By Jérôme Berger

Arnaud Chenard, miller, grinds a special variety of IGP Buckwheat known as "La Harpe". Using a traditional method, he produces a high quality product that crepe-making professionals can easily work with. Focus on the Moulin de la Fatigue in Brittany, where it takes time to produce the best buckwheat flour.

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