Le Cidre d'Or

A classic buckwheat galette topped with egg, cheese, and meat. The crispy base contrasts with the melting fried egg. The essential dish of the crêperie.

A hearty galette topped with a meat sauce of the Bolognese type. Flavorful and rich, reminiscent of pasta flavors but in a crispy crepe.

A galette with marine flavors featuring scallops. The sweetness of the leek fondue perfectly complements the seafood.

Inspired by the Southwest of France, this galette is spicy and colorful. It combines cured ham and cooked peppers.

A popular combination blending the smokiness of bacon and the sweetness of leeks. Pine nuts add a crunchy touch.

A galette with spicy notes and a creamy curry sauce. Chicken and peppers make it a complete and flavorful dish.

Inspired by mountain dishes, very rich with melted raclette cheese and potatoes. Ideal for hearty appetites.

A gastronomic galette highlighting duck in two forms. The sweet and savory combination with fig is typical of Southwest cuisine.

Fresh and creamy, combining smoked salmon with spinach. Lemon adds a refreshing touch of acidity.

A classic sweet and savory vegetarian option with warm goat cheese and honey. Walnuts add crunch.

A galette with character featuring Roquefort, a strong blue cheese. The cream softens the intense flavor of the cheese.

A galette with Spanish accents, slightly spicy thanks to the chorizo. Peppers and mozzarella complete this Mediterranean profile.

A meat-free option rich in melting vegetables. Light yet flavorful thanks to the emmental.

Choose your favorite ingredients to create your ideal galette. Crispy buckwheat base served hot.

A special creation that changes daily according to the chef's inspiration and seasonal products.

A refreshing salad enhanced with smoked salmon galette rolls. A mix of textures between the crunchy salad and the soft galette.

A classic warm goat cheese salad. The cheese is served gratinated, likely on toast or galette pieces.

A gourmet salad with chicken and avocado, enhanced with a hint of chili. Rich and nutritious.

Simple omelette, beaten eggs cooked in a pan, served runny or well-done.

Omelette filled with pieces of white ham.

The classic ham and cheese in an omelette version. Melting and flavorful.

A hearty omelette filled with sautéed potatoes, reminiscent of a Spanish tortilla.

Very rich and rustic, with smoked lardons and potatoes.

Omelette with cured ham, saltier and more flavorful than white ham.

Vegetarian omelette with sliced fresh mushrooms.

Elegant omelette with smoked salmon, often accompanied by herbs.

Small portion of green salad to accompany your dish.

Portion of pan-fried potatoes, golden and crispy.

The great Breton classic. A hot crepe brushed with salted butter and sprinkled with sugar.

A simple crepe without filling, to appreciate the taste of the batter.

Like the butter-sugar, with a drizzle of lemon juice for acidity.

Topped with the famous hazelnut and cocoa spread.

For true chocolate lovers, with a sauce prepared on-site.

A gourmet and fruity dessert, served with a scoop of ice cream.

All caramel: salted butter sauce and caramel ice cream. Very sweet and rich.

For fans of cinnamon biscuits (speculoos), in cream, ice cream, and pieces.

A classic French dessert revisited as a crepe, with pear, hot chocolate, and vanilla ice cream.

A crepe flambéed with apple liqueur (Calvados), typical of Normandy.

A new creation combining banana and peanut butter for a rich, American taste.

A very sweet autumn crepe made with chestnut cream.

A sundae-style crepe with Oreo biscuit and brownie pieces.

A very sweet and white dessert, with flavors of coconut, hazelnut, and nougat.

Create your dessert with a wide choice of sweet toppings on a wheat crepe.

Artisanal or branded ice creams (Mövenpick, La Laitière) served in scoops.