Des Crêpes et des Cailles

A complete lunch formula including a savory buckwheat galette and a sweet wheat crepe of your choice. A balanced and delicious traditional Breton meal.

Buckwheat galette topped with intense roquefort cream and crunchy walnuts. A bold mix of strong flavors and textures.

The quintessential classic Breton galette. Topped with ham, a sunny-side-up egg, and melted cheese. Simple, effective, and delicious.

Galette topped with spicy curry chicken, served with cheese and sweet-salty caramelized onions. An exotic touch in a traditional base.

Sweet and savory vegetarian galette with warm goat cheese, honey, walnuts, and fresh salad. A perfect balance of flavors.

Rustic galette with flavorful smoked sausage, melted cheese, and caramelized onions. A comforting and rich dish.

Inspired by the famous winter dish, this galette contains melted raclette cheese, potatoes, and ham. Very indulgent and hearty.

An original galette combining black pudding with the sweetness of apple and caramelized onions, enhanced with a hint of curry.

For cheese lovers: a melting and powerful blend of emmental, raclette, roquefort, and goat cheese on a buckwheat galette.

A 100% vegan option with cooked vegetables: potatoes, tomatoes, mushrooms, and caramelized onions. Flavorful and without animal products.

Generous galette with regional flavors, featuring smoked sausage, potatoes, and Cantal cheese typical of the Massif Central.

An enriched version of the traditional 'complète', adding tomatoes, mushrooms, and caramelized onions for an even heartier meal.

Inspired by the Savoyard dish, this rich galette combines grilled bacon, melting Reblochon cheese, and potatoes.

Buckwheat crepe with Nordic flavors featuring delicate smoked salmon, melting leeks, and a lemony fresh cream with dill.

A generously filled specialty highlighting Andouille de Guéméné (typical Breton charcuterie), served with mustard and classic ingredients.

A very complete galette with curry chicken and a variety of cooked vegetables. Rich in flavors and ingredients.

The simplest and most traditional sweet crepe. Thin wheat batter served hot with melted butter and sugar.

Wheat crepe sprinkled with grated coconut for a subtly exotic flavor.

Crepe served with fresh lemon juice and a little sugar. Tangy and refreshing.

Crepe drizzled with golden honey. Sweet and fragrant.

Crepe topped with homemade chocolate sauce. Rich and smooth.

Crepe served with fruit jam.

Crepe spread with the famous hazelnut and cocoa spread.

Crepe drizzled with authentic Canadian maple syrup. Woody and sweet flavor.

Crepe topped with a smooth and thick cream made from candied chestnuts.

The classic combination of tangy lemon juice and sweet honey on a warm crepe.

Crepe topped with homemade salted butter caramel sauce. An essential Breton specialty, sweet-salty and creamy.

Crepe with honey sprinkled with sliced almonds for a crunchy and soft texture contrast.

Gourmet crepe with fresh banana slices and homemade chocolate sauce.

Popular combination of Nutella and fresh banana on a crepe.

A scoop of ice cream or sorbet of your choice. Served cold.

A rich dessert crepe with salted butter caramel, a scoop of cold vanilla ice cream, and crunchy almonds.

Inspired by Canada, with cooked apples, maple syrup, and light whipped cream.

A chocolate dessert with vanilla ice cream and coconut.

The classic pear-chocolate combination, served with vanilla ice cream for extra indulgence.

Crepe flambéed with apple liqueur (Calvados) with cooked apples. Fruity and alcoholic flavor.

A sophisticated crepe combining chocolate and orange, flambéed with orange liqueur.

Exotic banana-chocolate crepe, flambéed with rum for a warm touch.

Classic dessert made with pear, hot chocolate, and whipped cream on a crepe.

Traditional Breton aperitif mixing cassis cream and cider. Sweet and sparkling.

Classic mix of white wine and cassis cream.

Portuguese fortified wine, sweet and high in alcohol.

Herbal-infused Italian vermouth. Best served chilled.

Artisanal anise-flavored aperitif with herbs and spices. Best enjoyed diluted with fresh water.

Norman or Breton aperitif made by mixing unfermented apple juice and Calvados (apple brandy). Sweet and fruity.

Traditional Breton alcoholic beverage made by fermenting honey in water or apple juice. Distinctive honey flavor.

Refreshing cocktail based on Aperol (Italian bitter), prosecco, and sparkling water. Bright orange color and bittersweet taste.

Homemade infused rum, steeped with ginger for a spicy and warm flavor.

Whisky selection for tasting.

Artisanal cider served on tap. Sparkling and fruity drink.

Light and local draft beer.

Breton blonde beer, generally golden and malty.

Light and refreshing white beer, brewed with wheat.

Beer flavored with red berries (elderberries), offering a reddish hue and a fruity taste.

Amber beer with notes of caramel and roasted malt.

Buckwheat dark beer, dark and rich.

Strong triple-type blonde beer, rich in alcohol and flavor.

Breton India Pale Ale, characterized by a pronounced bitterness and hop aromas.

Cider served in a traditional cup (bolée). Brut is dry, doux is sweeter.

Pitcher of cider to share.

Bottle of sweet Breton cider, sweet and low in alcohol.

Artisanal organic brut cider, dry and authentic.

Sparkling fermented pear drink, similar to cider but more delicate.

Merlot grape red wine. Round and fruity.

Bottle of Merlot red wine.

Fresh and light rosé wine.

Dry and aromatic white wine, Sauvignon varietal.

Refreshing green mint liqueur.

Aged French grape brandies.

Blended Scotch whisky.

Rum macerated with ginger.

Aged Norman apple brandy.

Bottled mineral water, still or sparkling.

Sweet carbonated drinks.

Various fruit juices.

Infused hot drinks.

Classic espresso coffee.