Crêperie Les Tonnelles

Traditional French aperitif based on white wine and cassis cream. Sweet and fruity drink, served chilled.

Variant of the classic kir using rosé wine and grapefruit liqueur or syrup. Fresh and slightly tart flavor.

Variant of kir with white wine and pear liqueur. Fruity and delicate taste.

Special house creation containing alcohol.

Refreshing blend of various non-alcoholic fruit juices.

Champagne by the glass or Kir Royal (mix of champagne and cassis cream). Bubbly and festive drink.

Spanish origin drink based on red wine and macerated fruits. Available only on weekends.

Classic bitter cocktail based on Campari, red vermouth, and sparkling water.

Sicilian liqueur wine flavored with egg or almonds. Rich and sweet flavor.

Typical anise-flavored aperitif from the South of France. Served with fresh water to dilute it, it turns milky.

Selection of classic aperitifs: vermouth (Martini), gentian (Suze), or fortified wine (Porto).

Spirit distilled from cereals.

Small dose of whisky.

Selection of spirits and liqueurs for an aperitif.

Strong white spirits.

Non-alcoholic beverage added as a mixer with a spirit.

Buckwheat crêpe topped with an egg. Simple and classic.

Plain buckwheat crêpe served with butter.

Buckwheat crêpe filled with melted cheese.

Buckwheat crêpe filled with goat cheese.

Buckwheat crêpe filled with cooked ham.

Buckwheat crêpe filled with slices of smoked ham.

Buckwheat crêpe filled with cooked mushrooms.

Buckwheat crêpe filled with cooked tomatoes.

Buckwheat crêpe served with minced steak.

Buckwheat crêpe filled with Toulouse sausage.

Buckwheat crêpe filled with shrimp.

Buckwheat crêpe filled with crab meat.

Buckwheat crêpe with a choice of vegetables: asparagus or artichokes.

Buckwheat crêpe filled with salmon and enhanced with a squeeze of lemon.

Buckwheat crêpe filled with minced steak and an egg.

Buckwheat crêpe filled with white ham and an egg (a 'complète' without cheese).

Buckwheat crêpe filled with white ham and melted cheese.

Buckwheat crêpe filled with egg and melted cheese.

Buckwheat crêpe filled with flavorful smoked ham and an egg.

Buckwheat crêpe filled with smoked ham and cheese.

Portion of crispy fried potatoes.

Galette made with green salad, crunchy walnuts, smoked bacon, and creamy fresh cream.

Galette filled with chicken, mushrooms, potatoes, and cheese, served with salad.

Hearty galette with minced steak, cooked onions and tomatoes, served with green salad.

The classic 'complète': egg, ham, and cheese in a buckwheat galette.

Richly filled galette with ham, egg, cheese, and cooked vegetables (tomato, onion).

Galette with fresh flavors featuring asparagus, tomatoes, and egg.

Flavorful galette with smoked ham, garnished with onions, cheese, and mushrooms.

Chicken galette with egg and cheese, served with salad.

Galette combining hot goat cheese and savory bacon.

Nordic galette with smoked salmon, potatoes, and fresh cream.

Galette featuring andouille (smoked tripe sausage), typically Breton.

Tuna galette with a tomato and onion base.

Smoked salmon and cream galette, enhanced by the sharpness of raw onions.

Generous galette with sausage, egg, cheese, and tomatoes.

Classic and rustic galette with ham, mushrooms, egg, and cheese.

Complete galette with minced steak, egg, cheese, and onions.

Vegetarian galette with artichoke hearts and cream.

Galette inspired by the Savoyard dish with raclette cheese, potatoes, and two types of ham.

Seafood galette (shrimp, tuna, crab) and raw vegetables.

Galette filled with sausage, mushrooms, egg, and cheese.

Mountain-style galette with melted reblochon, smoked ham, and potatoes.

Sweet and savory galette with goat cheese, honey, and walnuts.

Galette featuring the ingredients of tartiflette: reblochon, bacon, potatoes.

Galette for cheese lovers: melted roquefort, goat cheese, and gruyère.

Original galette with smoked ham, cheese, potatoes, and gherkins for crunch.

Smoked andouille and potato galette.

Meat-free galette with an assortment of vegetables and cheese.

Additional ingredient of your choice added to your galette.

Large composed salad with cold cuts, egg, and mushrooms.

Composed salad with chicken, corn, and egg.

Classic hot goat cheese salad on toast, with bacon and walnuts.

Sweet and savory fresh salad with pineapple, corn, and palm hearts.

Complete lunch formula including starter, main course, dessert, and drink.

Simple plate with sausage, fries, and fried egg.

Child's portion of the sausage-fries plate.

Minced beef steak served with fries.

Child's portion of minced steak and fries.

Indulgent dessert crepe with frangipane and vanilla ice cream, flavored with Grand Marnier.

Crêpe rich in flavor with two ice creams, hot chocolate, and Grand Marnier.

Crêpe with exotic flavors of pineapple and rum.

Norman crepe with apples and Calvados.

Sweet crepe with chocolate and chestnut cream.

Dessert crepe with coffee and praline ice cream, with hot chocolate.

Banana and strawberry fruit crepe.

Classic crepe, Dame Blanche style (chocolate, vanilla, almonds).

Sophisticated dessert crepe with pear and chestnut cream.

Pear-chocolate crepe with almonds and whipped cream.

Original crepe combining pineapple and pistachio ice cream.

Simple and fresh crepe with pear and vanilla.

Crêpe with orange and honey flavors.

Very indulgent 'all caramel' crepe with apples.

Nutella-banana crepe with vanilla ice cream.

Light crepe with white cheese and blueberries.

Crepe with caramelized apples, flambéed with Calvados.

Complex dessert crepe with peach, chocolate, and dried fruits.

Crêpe with island flavors, featuring banana and rum.

Crêpe inspired by the Mont-Blanc dessert (chestnut and whipped cream).

Sweet crepe with banana and chocolate, with a touch of rum.

Pear Belle Hélène crepe (pear and hot chocolate).

Sweet crepe with honey and walnuts.

The grand classic: orange crepe flambéed with Cointreau.

Simple wheat crepe with butter and sugar.

Crêpe topped with your choice of fruit pieces.

Sweet crepe drizzled with lemon juice.

Crêpe served with two scoops of ice cream.

Crêpe spread with fruit jam.

Crêpe filled with almond cream.

Crêpe drizzled with honey.

Crêpe filled with walnut kernels.

Crêpe sprinkled with toasted slivered almonds.

Crêpe sprinkled with grated coconut.

Crêpe topped with homemade hot chocolate sauce.

Crêpe topped with melted milk chocolate.

Crêpe with hazelnut-cocoa spread.

Crêpe spread with sweet chestnut cream.

Crêpe with caramel-cooked apples.

Crêpe drizzled with alcohol and flambéed when served.

Salted butter caramel crepe.

Indulgent topping to add to your crepe.