Les Monts d'Arrée

Probably a local aperitif or a Breton pastis (Ty Jaune). Aniseed flavor.

Cocktail mixing cider and rum, flavored with fruits.

Whisky produced in Brittany, served in a 5cl measure. Often iodized and fruity notes.

Sparkling cocktail based on cider and orange juice.

White wine served by the glass.

Red wine served by the glass.

Rosé wine served by the glass.

Sparkling drink made from fermented apples, emblematic of Brittany.

Non-alcoholic cocktail based on apple.

Fruity non-alcoholic cocktail, generally mixing orange, pineapple, and lemon juice.

Light accompaniment composed of salad leaves and fresh tomatoes.

Mixed salad featuring Guémené andouille (Breton smoked tripe sausage), accompanied by artichokes and pine nuts.

Meal salad combining flavorful mackerel fillets with warm potatoes.

Complete salad with smoked salmon, served with potatoes, tomatoes, and egg.

The buckwheat galette in its simplest form, coated with butter (often salted).

Galette topped with melted cheese, usually grated Emmental.

Buckwheat galette with a fried egg cooked in the center.

Galette topped with a slice of cooked ham.

Classic duo of egg and melted cheese in a crispy galette.

Galette topped with an egg and ham.

Melting galette with ham and cheese.

A rich galette topped with artichoke hearts, ham, egg, and bound with cream and Emmental cheese.

Savoyard-inspired galette (tartiflette style) with potatoes, candied onions, and reblochon cheese.

Refined galette combining a creamy leek fondue and scallops.

Galette with Mediterranean flavors with tomato confit and eggplant.

Distinctive galette with Blue d'Auvergne cheese, enhanced with walnuts and fresh chives.

Sweet and savory galette with warm goat cheese and honey, sprinkled with crushed walnuts.

Very indulgent galette for cheese lovers, with Blue d'Auvergne, Reblochon, and potatoes.

Selection of strong alcohols to end the meal. Calvados (apple brandy) or local liqueurs.