Aux Ducs de Bourgogne

A simple and fresh green salad. Light and crisp, served with a vinaigrette. Ideal as a side dish or for a light starter.

Fresh mix of green salad, tomato wedges, and onions. A classic and refreshing starter. Dressed with a homemade vinaigrette.

A hearty composed salad with cooked ham, emmental cheese, tomatoes, and a hard-boiled egg. A complete and traditional Parisian brasserie dish. Served fresh with green salad.

Hearty salad topped with warm smoked lardons, potatoes, and croutons. Combines the freshness of salad with the savory and rich taste of lardons. Often served with a mustard vinaigrette.

French specialty featuring warm goat cheese melted on toasted bread. Served with green salad and tomatoes. The hot-cold contrast and creamy cheese make it a favorite.

Classic Côte d'Azur salad with tuna, anchovies, black olives, and hard-boiled eggs. Complemented by tomatoes and potatoes. A rich and flavorful Mediterranean dish.

Rustic salad featuring Bleu d'Auvergne, a blue-veined cheese. Garnished with aged cured ham and a hard-boiled egg. A combination of intense and savory flavors.

Seafood salad with slices of smoked salmon. Enhanced with fresh lemon and accompanied by tomatoes. Fresh and delicate.

Salad inspired by the Southwest of France, with smoked duck breast. Garnished with potatoes and cheese for substance. A tasty blend of terroir and freshness.

A very rich salad combining warm goat cheese, lardons, and smoked duck breast. Offers a variety of textures and smoky, creamy flavors. A complete meal on a plate.

Selection of cold cuts including andouille sausage, various hams, and bacon. Served with sour gherkins to balance the richness. Perfect for sharing or as a light main course.

Assortment of three classic French cheeses: hard cheese (Emmental), goat cheese, and blue cheese. Usually served with bread. Ideal for finishing the meal or pairing with wine.

Buckwheat galette filled with a vegetarian mix of potatoes, onions, and tomatoes. Rustic and hearty flavor. The buckwheat dough adds a nutty touch.

The most classic galette, filled with egg, ham, and melted cheese. Simple, effective, and tasty. The egg yolk is often served runny in the center.

Variation of the 'complète' replacing ham with grilled bacon. Adds a smokier, saltier flavor. Rich and melting.

Vegetarian galette with warm goat cheese and olives. Served with salad for freshness. The distinct taste of goat cheese pairs well with buckwheat.

Forestière galette with mushrooms in a creamy sauce. Topped with onions and melted cheese. Creamy and flavorful.

Galette with Italian flavors with cured ham, melted mozzarella, and tomatoes. A fusion between Breton crêpe and pizza ingredients. Tasty and Mediterranean.

Galette rich in creamy spinach, with egg and cheese. Creamy and green, inspired by the famous sailor. A good balance between vegetables and indulgence.

Galette with a strong character with andouille sausage (smoked tripe sausage) and potatoes. Enhanced by an old-fashioned mustard sauce. For lovers of intense flavors.

Complete and creamy galette with ham, mushrooms, and cheese. Fresh cream binds all the ingredients. Very indulgent and filling.

Galette flavored with Provençal herbs, with egg, ham, cheese, and tomatoes. Evokes the flavors of the South of France. Aromatic and sunny.

Cheese lovers' galette, combining four melting varieties. Rich, savory, and very creamy. Served hot with well-melted cheeses.

Galette combining warm goat cheese and crispy bacon. Served with a little salad for freshness. A sweet-savory (if honey is added) or just savory-smoky classic.

Very generously filled rustic galette with lardons, potatoes, and onions. Reminiscent of country dishes. Robust and tasty.

Fresh galette with smoked salmon and lemon cream. A lighter and more refined option. Buckwheat pairs very well with smoked fish.

Galette inspired by the mountains with raclette cheese and various cured meats. Very rich and melting. Ideal for big appetites.

Galette with a strong flavor from blue cheese and cured ham. Softened by fresh cream. Tasty and creamy.

Southwestern galette with smoked duck breast. Rich in flavor and topped with potatoes. An indulgent regional specialty.

Gourmet galette combining warm goat cheese, spinach, and smoked duck breast. A balance between vegetables, cheese, and smoked meat. Sophisticated and tasty.

Simple buckwheat galette, just buttered with semi-salted butter. Allows you to appreciate the pure taste of buckwheat. Crispy and melting.

Galette with two fried or scrambled eggs. Simple and protein-rich.

Simple galette with a single ingredient of your choice: cooked ham or emmental cheese.

Galette filled with a choice of meat: andouille sausage (typical tripe sausage) or grilled bacon.

Galette with two ingredients: egg plus ham or egg plus cheese.

Classic breakfast galette with egg and grilled bacon. Simple and tasty.

Classic ham and cheese galette, without egg. Melting and universally appreciated.

Galette with bacon and melted cheese. Savory and rich.

Galette combining andouille de Guéméné (or vira) and melted cheese. Smoky and intense flavor.

Sweet and savory galette with goat cheese and honey. A classic and harmonious combination.

Small portion of green salad with vinaigrette to accompany and refresh galette meals.

Thin wheat crêpe simply sprinkled with sugar. The most traditional way to enjoy a sweet crêpe.

Sugar crêpe with a knob of melted semi-salted butter. The sweet-salty mix is typically Breton.

Crêpe filled with your choice of fruit jam. Sweet and fruity.

Crêpe drizzled with liquid honey. Fragrant and naturally sweet.

Crêpe drizzled with homemade salted butter caramel sauce. Rich, creamy, and intensely Breton.

Crêpe with sugar drizzled with fresh lemon juice. Tart and refreshing.

Crêpe served with maple syrup. A nod to Canadian flavors. Woody and sweet taste.

Crêpe filled with a generous portion of whipped cream (Chantilly). Airy and creamy.

Crêpe drizzled with hot chocolate sauce or Nutella spread. The favorite choice of the indulgent.

Crêpe filled with sweet chestnut cream. Sweet and vanilla-like autumn flavor.

Crêpe filled with apple compote. Fruity and light.

Extra portion of whipped cream.

A scoop of ice cream added to your crêpe.

Decadent dessert crêpe with hot chocolate, vanilla ice cream, and whipped cream. A delicious hot-cold contrast.

Crêpe with brown sugar. Brown sugar adds a caramelized flavor and a light crunch.

Sugar crêpe flavored with cinnamon. Spicy and comforting.

Crêpe filled with banana slices and drizzled with honey. Sweet and energizing.

Crêpe with honey sprinkled with toasted slivered almonds. Adds crunch to the sweetness of honey.

Crêpe with honey and lemon juice. The acidity of the lemon balances the sweetness of the honey.

Rich crêpe with honey, walnuts, and whipped cream. A textured and indulgent dessert.

Crêpe with chocolate and candied orange. The chocolate-orange combination is a sophisticated classic.

Crêpe with chocolate and almonds. Crunchy and chocolatey.

Crêpe with chocolate and grated coconut. Reminiscent of the chocolate bar of the same name.

Crêpe combining hot chocolate and pear pieces. A variation of the pear Belle Hélène in crêpe form.

Indulgent crêpe with Nutella and banana. Very sweet and filling.

Crêpe with apple pie flavors, with compote, cinnamon, and fresh cream.

Exotic crêpe with chocolate, banana, and almonds. A mix of tropical textures and flavors.

Crêpe filled with dried fruits (mendiants) and chocolate. Energy-rich and crunchy.

Complete dessert crêpe with a butter-sugar base, enriched with ice cream and whipped cream. Very indulgent.

Crêpe mixing dark chocolate and sweet chestnut cream, with whipped cream.

Crêpe dedicated to Ardèche, with chestnut cream and vanilla ice cream. Sweet and creamy.

Very generously filled crêpe with tropical flavors: coconut, banana, raisins, and chocolate, with ice cream.

Crêpe in the style of an ice cream dessert with pear, chocolate, almonds, and ice cream.

Simple and effective crêpe with chocolate and whipped cream.

Crêpe with maple syrup and slivered almonds. Sweet and crunchy.

Crêpe drizzled with alcohol and flambéed at the time of service. Spectacular and fragrant.

Chocolate-orange crêpe flambéed with Grand Marnier. A sophisticated version of the chocolate crêpe Suzette.

Crêpe with bananas and raisins flambéed with Rum. Evokes island flavors.

Crêpe with apples flambéed with Calvados (apple brandy). A great Norman classic.

Cup of two scoops of ice cream or sorbet of your choice.

Cup of three scoops of ice cream or sorbet of your choice.

Classic coffee ice cream cup, with coffee sauce and whipped cream.

Chocolate ice cream cup with chocolate sauce and whipped cream.

Traditional ice cream dessert: vanilla ice cream topped with hot chocolate and whipped cream.

Ice cream cup with poached pears, vanilla ice cream, chocolate sauce, and almonds.

Tropical ice cream cup with coconut and banana ice cream.