Le Lelek Café

The most classic and simple pizza. Red tomato sauce base, melted mozzarella, and a touch of oregano. Thin and crispy crust.

A very popular pizza in France. Topped with ham, button mushrooms, and cheese on a tomato base, with fresh arugula added after cooking.

Pizza with savory and seafood flavors. Anchovies and capers provide a strong note that contrasts with the mildness of the mozzarella.

A protein-rich pizza with minced meat and an egg (often runny in the center). Enhanced with vegetables like peppers and olives.

Flaked tuna pizza. The tuna, egg, and olive combination evokes Mediterranean flavors.

A controversial but appreciated sweet and savory pizza. Warm pineapple adds a juicy sweetness that pairs well with chicken and cheese.

Pizza folded like a turnover before baking. The crust encloses the ingredients, which steam-cook, keeping the filling very juicy and hot.

Inspired by the tartiflette from the Alps. Very hearty with potatoes, creamy Reblochon cheese, and smoked bacon.

For cheese lovers. A blend of mild (mozzarella), distinct (goat cheese), blue (gorgonzola), and aged (parmesan) cheeses.

Pizza traditionally divided into four parts representing the seasons, or with mixed ingredients. Contains various vegetables and ham.

Classic combination of warm goat cheese and sweet honey. Fresh basil adds an herbaceous note at the end of cooking.

Smoked salmon seafood pizza. Crème fraîche softens the saltiness of the smoked salmon for a creamy result.

A pizza for meat lovers, loaded with various cured meats: cooked ham, cured ham, spicy chorizo, and coppa.

Generous vegetarian pizza with vegetables. Peppers, onions, artichokes, and mushrooms offer a variety of textures.

Seafood pizza (frutti di mare). Topped with a mix of mussels, shrimp, and squid.

Refined pizza with scallops. Delicate seafood is enhanced by onion and oregano.

Savory buckwheat galette (black wheat), gluten-free. Simple and effective topping of cooked ham and melted cheese.

The standard galette par excellence. Contains ham, cheese, and an egg, often served 'sunny-side up' on top.

Galette inspired by the mountains, very hearty. It combines raclette cheese, potatoes, cured ham, and an egg.

Creamy galette with Reblochon cheese and smoked bacon. Intense flavors and a melting texture.

A galette for cheese lovers, topped with a melting blend of four different varieties.

Complete galette without meat, loaded with various vegetables cooked ratatouille-style or grilled.

Hearty buckwheat galette with minced meat (beef), peppers, and onions for flavor.

Savory seafood galette, inspired by the pizza of the same name (tuna, anchovies, capers).

Nordic smoked salmon galette. Crème fraîche and dill are traditional accompaniments to salmon.

Specialty using Andouille de Guémené, a smoked tripe sausage with a very pronounced flavor. Mellowed by confit onions.

The most traditional crêpe. Thin batter made from wheat flour, brushed with melted semi-salted butter and sprinkled with sugar.

Sweet crêpe served with a variety of fruit jams (strawberry, apricot, etc.).

Crêpe topped with homemade caramel sauce made with salted butter. A true Breton classic, rich and indulgent.

Dessert crêpe topped with chocolate sauce and likely pistachio flakes or pistachio paste.

Crêpe topped with the famous hazelnut and cocoa spread.

Popular combination of melted Nutella and fresh banana slices.

Sweet crêpe drizzled with honey and sprinkled with almonds (often slivered or toasted) for crunch.

Exotic flavors combining melted chocolate and grated coconut.

Crêpe inspired by North America with sweet and woody maple syrup, and almonds for texture.