Au ti breizh

A complete lunch menu featuring house classics. Ideal for discovering the traditional combination of crepe, sweet crepe, and cider.

A more elaborate menu offering indulgent and creative recipes with a wider choice of drinks, including wine.

Children's menu with simple portions and toppings they enjoy.

A simple buckwheat crepe, served hot with melted semi-salted butter. A pure and flavorful classic.

Buckwheat crepe filled with a single ingredient of your choice from the selection.

Create your crepe with two ingredients of your choice for more flavor.

The essential crepe filled with a fried egg, cooked ham, and melted cheese.

A variation of the 'complète' replacing ham with grilled bacon.

A vegetarian 'complète' with a flavorful tomato confit instead of meat.

A forest-style version of the 'complète' with cooked mushrooms.

Vegetarian crepe with creamed spinach and egg.

Characterful crepe with blue cheese, cured ham, and crunchy walnuts.

A smooth and creamy combination of creamed spinach and goat cheese.

Indulgent crepe combining cheese, confit vegetables, and ham.

A raclette-style crepe, very rich and comforting with potatoes and melted cheese.

For cheese lovers: a trio of reblochon, emmental, and goat cheese with ham.

Creamy crepe topped with mushroom and ham béchamel.

An enriched version of the 'complète' with mushrooms and the crunch of fried onions.

Highlights Guémené andouille, a Breton specialty of smoked pork tripe, enhanced with mustard.

A rustic and hearty crepe filled with sausage and creamy potatoes.

Flavors of the South with sun vegetables ratatouille, complemented by an egg and bacon bits.

A refined sweet and savory mix with figs, warm goat cheese, and honey.

Hearty crepe with earthy flavors, including bacon bits, mushrooms, and confit onions.

A warm goat cheese salad crepe, with bacon bits and honey.

Inspired by tartiflette, with melted reblochon cheese, potatoes, and bacon bits.

Simple and fresh, highlighting warm goat cheese.

Flavors of Italy with tomato, melted mozzarella, and basil sauce.

For cheese lovers: a blend of four melted varieties.

Inspired by the burger, with minced meat, cheddar, and confit onions.

Very hearty, combining meat, cheese, egg, and vegetables.

Minced meat with a creamy mushroom and goat cheese sauce.

Combination of minced meat and mushrooms with mozzarella.

Seafood crepe with smoked salmon and spinach.

Smoked salmon served with lemon-infused fresh cream for freshness.

A very complete crepe combining land and sea: salmon, vegetables, and cheese.

Tuna crepe with tomatoes and confit onions.

A refined specialty with scallops and a creamy leek fondue.

A crepe version of the famous Caesar salad.

Creamy chicken and mushroom crepe.

Chicken with sun vegetables in ratatouille.

Traditional combination of black pudding (blood sausage) and sweet-savory cooked apples.

Premium Italian-inspired crepe with buffalo mozzarella and speck ham.

Small, fresh, and light side salad.

Classic meal salad with ham, cheese, and egg.

Large, generously filled mixed salad with two types of ham and vegetables.

Fresh salad with smoked salmon and goat cheese, dressed with lemon.

Full salad without animal products, with vegetables and nuts.

Simple, fluffy omelette, served with toast.

Omelette filled with melted cheese.

Omelette filled with diced ham.

Omelette served with smoked salmon.

Omelette generously filled with ham, cheese, mushrooms, and potatoes.

The classic crepe par excellence: melted butter and powdered sugar.

Sugar crepe drizzled with fresh squeezed lemon juice.

Sweet crepe sprinkled with grated coconut.

Crepe filled with homemade apple compote.

Crepe served with your choice of fruit jam.

Crepe spread with sweetened chestnut cream.

Crepe topped with homemade caramel sauce, rich and smooth.

Sweet crepe topped with honey or dulce de leche (milk jam).

Crepe served with maple syrup.

Sugar crepe with toasted slivered almonds for crunch.

Honey crepe, served with either lemon for acidity or almonds for crunch.

Crepe filled with homemade almond cream (frangipane).

Indulgent crepe: choice of homemade dark chocolate sauce or Nutella spread.

Chocolate crepe with walnut pieces.

Crepe topped with homemade chocolate sauce and sprinkled with almonds.

Bounty-style flavors: homemade chocolate and grated coconut.

A more elaborate version of the crepe with homemade compote.

Crepe filled with cooked and caramelized apples.

The classic pairing of melted chocolate with fresh fruit.

Crepe topped with homemade white chocolate sauce.

Intense indulgence combining almond cream and chocolate sauce.

The famous Suzette crepe: orange aromas and flambéed with Grand Marnier liqueur.

A complete sundae-style dessert on a crepe, with ice cream and alcohol.

Chocolate-orange combination flambéed with liqueur.

A tribute to Normandy with apples, ice cream, and flambéed with Calvados (apple brandy).

Crepe with pear and maple syrup.

Inspired by Irish Coffee, with coffee ice cream and flambéed with Whisky.

Island flavors with coconut, chocolate, and flambéed with Rum.

Crepe with banana and chocolate, enhanced with Rum.

Like the classic dessert: vanilla ice cream, chocolate sauce, and whipped cream on a crepe.

A variation on pear with sorbet, fruit, and chocolate (Poire Belle Hélène style).

Very fresh and fruity crepe with lemon sorbet and red berries.

Dessert crepe combining pear, almond, and chocolate.

Crepe rich with banana, ice cream, chocolate, and almonds.

Breton specialty with salted butter caramel and whipped cream.

Artisanal ice creams or sorbets. Choose the number of scoops and flavors.

A very indulgent ice cream sundae with caramel.

The classic banana sundae with three ice cream flavors and whipped cream.

Ice cream sundae with pear and hot chocolate.

Lime sorbet with vodka, a digestif and refreshing.

Fruity sundae with red berries and lemon.

Ice cream sundae combining pear and chocolate preparation.

Classic coffee or chocolate ice cream sundae, topped with whipped cream.

Chilled drink made with milk and flavored ice cream.

Cola soda.

Sugar-free cola soda.

Breton cola, a local alternative to American soda.

Various fruit juices.

Orange soda with pulp.

Artisanal Breton lemonade.

Breton iced tea.

Small bottle of mineral water.

Large bottle of mineral water.

Natural sparkling mineral water.

Add syrup (mint, grenadine...) to your water.

Classic espresso or decaffeinated.

Large coffee with hot milk.

Smooth hot chocolate prepared on-site.

Coffee or hot chocolate topped with whipped cream.

Selection of organic teas.

Herbal teas.

Espresso coffee with milk foam.

De-alcoholized beer.

Artisanal beer produced in Brittany.

Classic lager blonde beer.

White, rosé, or red wines available by the glass or pitcher.

Traditional Breton cider, served in a pitcher. 'Brut' is drier, 'Doux' is sweeter.

Apple juice served in a pitcher.

Aperitif cocktail based on cider and cassis cream (or other fruit).

Italian vermouth.

Portuguese fortified wine.

Pastis, anise-flavored aperitif.

Classic cocktail with white wine and fruit cream.

Breton hydromel (honey wine).

Locally produced whisky in Brittany.

Add a scoop of ice cream to your dessert.

Whipped cream topping

Add an extra ingredient to your savory crepe.

Add an extra ingredient to your sweet crepe.