Ker Soazig gets third place over 80 contestants during the election of the most innovative restaurant concept of the year.
On January 27, 2013, during the International Catering, Hotels and Food Salon in Lyon, 8 finalists, from a first draft of over 80 contestants, competed for the election of most innovating concept.
Organinc Crêpes restaurant Ker Soazing was awarded the third place by a jury of over 250 professionnals. Created by Philippe LE DUFF, Rennes restaurant Ker Soazing is a restaurant / tearoom offering the authentic recipes from Brittany, all cooked in house.
