Buckwheat: Brittany's Black Diamond Part 2
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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![Jerome_Berger](/sites/tastefrance.com/files/styles/max_325x325/public/2020-07/Jerome%20Berger.jpg.webp?itok=q_Frg55S)
Jérôme Berger
Editor