Crêperie du Parc

Traditional Breton cider. A sparkling alcoholic beverage made from fermented apple juice. Brut is dry and tart, Doux is sweeter and fruitier.

Organic rosé cider with fruity and tart notes. The pink color comes from a specific selection of apples (often red-fleshed). Fresh and slightly sweet.

Classic balanced and refreshing lager beer.

A refreshing mix of beer and lemonade. Light, sweet, and low-alcohol taste.

Belgian abbey white beer, cloudy and spicy with notes of citrus and coriander. Creamy texture.

Classic beer cocktail with lemonade and a dash of grenadine syrup. Red, sweet, and very popular drink in France.

India Pale Ale, a hoppy beer with a pronounced bitterness and floral or citrus aromas.

Pot of fresh mussels cooked in white wine with onions and garlic. The most classic recipe. Served with fries.

Mussels cooked in a creamy white wine and fresh cream sauce. Rich and flavorful.

Mussels prepared with a creamy yellow curry sauce. A mild spicy touch.

Mussels cooked with cream and smoked bacon bits. Rustic and gourmet flavor.

Mussels served in a rich Blue d'Auvergne cheese sauce. Strong and creamy taste.

Mussels cooked with chorizo (spicy sausage) and spices. Zesty and sunny flavors.

Mussels with fresh herbs (basil, tarragon, cilantro). A very fragrant and aromatic version.

Asian-inspired mussels with coconut milk, ginger, and soy sauce. Mild, creamy, and exotic.

A luxurious version with scallops and cream. Very rich and refined.

The classic Breton buckwheat crepe (gluten-free). Topped with ham, egg, and melted emmental cheese. Simple and effective.

Sweet and savory buckwheat crepe with warm goat cheese, honey, crunchy walnuts, and fresh lettuce.

Vegetarian buckwheat crepe with creamy leek fondue and fresh mushrooms.

Buckwheat crepe with goat cheese and creamy spinach. A mild and green combination.

Buckwheat crepe with strong blue cheese, softened by pieces of pear. Served with cured ham and walnuts.

An enriched version of the complete crepe, with the addition of fresh mushrooms.

Buckwheat crepe with tasty smoked sausage, cheese, egg, and mushrooms.

Buckwheat crepe like tartiflette with potatoes, melting Reblochon cheese, bacon bits, and onions. Very filling.

Buckwheat crepe for lovers of strong flavors: black pudding (blood sausage), blue cheese, and cooked apples.

Rich buckwheat crepe with three melted cheeses (goat, emmental, blue).

Inspired by the Savoyard dish, with melted raclette cheese, potatoes, ham, and gherkins.

Buckwheat crepe with chicken, a mix of cheeses (blue and emmental), and walnuts.

Burger-style buckwheat crepe with ground steak, bacon, cheese, egg, and a zesty sauce.

Breton specialty with Andouille de Guémené (smoked tripe charcuterie), cheese, and mustard.

Hearty buckwheat crepe with ground steak, egg, and two cheeses.

American cheeseburger-style buckwheat crepe with cheddar, bacon, steak, and ketchup.

Buckwheat crepe with smoked salmon and creamy spinach. A refined classic.

Scandinavian buckwheat crepe with smoked salmon, potatoes, and herb cream.

Gourmet buckwheat crepe with pan-seared scallops and leek fondue.

Sweet and savory buckwheat crepe with goat cheese, honey, apples, and walnuts.

Simple green salad with vinaigrette.

Portion of golden and crispy homemade fries.

Mixed salad with Blue d'Auvergne cheese, cured ham, and pear. A sweet and savory balance.

Goat cheese salad (often on toast), honey, walnuts, and cured ham.

Classic Caesar salad with chicken, crispy bacon, parmesan, and creamy dressing.

Fresh Italian-style salad with buffalo mozzarella, avocado, and basil.

Smoked salmon and avocado salad, sprinkled with sesame seeds.

Classic sweet crepe, thin and soft, sprinkled with sugar.

Crepe with sugar drizzled with fresh lemon or orange juice.

The great Breton classic: melted salted butter and sugar.

Sweet and tangy crepe with honey and fresh lemon juice.

Crepe served with a choice of fruit jams.

Crepe generously spread with Nutella chocolate-hazelnut spread.

Sweet and creamy chestnut cream crepe.

Crepe topped with homemade salted butter caramel sauce. A must-have in Brittany.

Crepe topped with melted dark chocolate sauce.

A coffee served with an assortment of mini-desserts or mini-crepes.

Crepe drizzled with alcohol (Grand Marnier, Rum, or Calvados) and flambéed in front of you. Warm and alcoholic.

Crepe with cooked apples, flambéed with Calvados (apple brandy).

Sophisticated crepe with orange and chocolate, flambéed with orange liqueur.

Crepe filled with frangipane (almond cream) and flambéed with rum.

The great French classic: butter sauce, sugar, and orange, flambéed with Grand Marnier.

Crepe filled with fresh bananas and topped with hot chocolate or caramel.

Inspired by the Poire Belle Hélène dessert: pear, hot chocolate, and a scoop of vanilla ice cream.

Very sweet crepe with white chocolate, served with ice cream and whipped cream.

Hot and cold mix with hot chocolate, vanilla ice cream, and crunchy almonds.

Coconut and chocolate flavored crepe, reminiscent of a candy bar.

Very indulgent crepe combining chocolate and caramel.

Luxurious version of banana chocolate with ice cream and almonds.

Sweet crepe with honey served with ice cream and crunchy bits.

Tatin-style with cooked apples and caramel.

Ardèche crepe with chestnut cream and vanilla ice cream.

Summit of indulgence with chestnut and chocolate.

Classic chocolate ice cream coupe with whipped cream.

Coffee ice cream coupe drizzled with espresso and topped with whipped cream.

Vanilla ice cream coupe topped with melting hot chocolate.

Large ice cream coupe combining vanilla, chocolate, and coffee flavors.

Refreshing digestive dessert: lemon sorbet with vodka.

Fruity and spicy dessert.

Gourmet dessert with almond and pear.

Very sweet ice cream coupe reminiscent of Kinder chocolates.

Two scoops of ice cream or sorbet of your choice from the available flavors.

Three scoops of ice cream or sorbet of your choice from the available flavors.