La Crêperie (des Artistes)

Buckwheat galette (blé noir) filled. Crispy texture on the edges and soft in the center with a typical nutty flavor. Served hot as a main course.

Seafood buckwheat galette. Combination of smoked salmon and shrimp with the freshness of lemon cream. Savory and oceanic.

Buckwheat galette with goat cheese and cured meats. The classic combination of warm goat cheese and dry-cured ham. Pronounced and savory taste.

Galette inspired by mountain dishes. Rich and comforting with melted cheese and potatoes. Very hearty.

Complete galette with a touch of creamy spinach. Creamy and balanced mix.

Tartiflette-style galette. Strong Alpine cheese melted over potatoes and pork. Rich, fatty, and delicious.

Galette with minced beef. Protein-rich and simple, reminiscent of a steak tartare wrapped in a crêpe.

Improved version of the minced meat galette with cooked vegetables. Savory and juicy thanks to the tomato and onions.

The most classic recipe for a Breton galette. Ham, fried egg, and melted cheese. Simple and effective.

Forest galette with smoked bacon. Earthy flavors of mushrooms and smoked pork.

A very generously filled galette combining ham, bacon, and mushrooms. Rich and varied in textures.

Tuna and tomato galette. Lighter, reminiscent of a tuna quiche.

Complete variation with button mushrooms. Classic and crowd-pleasing.

Galette with poultry and mushrooms. Mild flavor, ideal for those who prefer chicken over pork.

Simple vegetarian galette with fresh tomato. Light and summery.

Southern-flavored galette with onions and tomatoes. Enhanced by smoked bacon.

Melted cheese galette without meat. Delicious with potatoes and fresh tomato.

Meal deal including a complete galette (ham, egg, cheese), a dessert crêpe, and a drink. A complete traditional crêperie meal.

Set menu with a starter. Includes a tomato-mozzarella salad, followed by a complete galette and a drink.

Convivial dish typical of the mountains. Raclette cheese melted at the table, served with potatoes and charcuterie. Rich and warm.

Melted cheese mixture and white wine served in a communal pot. Bread pieces are dipped into it. Creamy texture.

Fondue variation with added tomato. Adds a tangy and fruity flavor to the cheese.

Fondue with mushrooms. Woody and aromatic flavor.

Fresh Italian salad with tomatoes, buffalo mozzarella, and greens. Simple dressing of olive oil and basil.

Salad with warm goat cheese toasts drizzled with honey. Sweet and savory mix on a bed of green salad.

Generous mixed salad combining cured meats and two types of cheese. Fresh and nourishing.

Large salad with Italian flavors. Different mozzarellas and dry-cured ham.

Very hearty salad, like a full meal. Mix of cured meats, cheeses, and potatoes.

Rustic salad focused on cheeses and potatoes. No meat.

Mediterranean flavored salad with tuna, anchovies, and olives. Salty and fragrant.

Classic salad with ham and pressed cheese. Simple and balanced.

Famous chicken salad with crispy croutons and parmesan shavings. Served with its characteristic creamy dressing.

Dessert crêpe inspired by sundae. Fresh banana, chocolate sauce, and whipped cream. Indulgent and sweet.

Crêpe with pear and hot chocolate. Almonds add crunch. A classic French dessert.

Exotic crêpe with banana and chocolate, flambéed with alcohol. Warm and alcoholic flavor.

Crêpe filled with fruit compote with a chocolate topping. Sweet and fruity.

All-chocolate crêpe enhanced by flambéing with orange liqueur. Intense and aromatic.

Crêpe inspired by Peach Melba. Fruits, red coulis, and whipped cream. Fresh and light.

Crêpe with island flavors with chocolate and grated coconut.

Crêpe reminiscent of Tarte Tatin. Apples and salted butter caramel with cream.

Three-fruit crêpe. Mix of textures between compote and fruit pieces.

Pear-chocolate crêpe with slivered almonds for crunch. Similar to Belle-Hélène without whipped cream.

Caramelized apple tart baked upside down. Crispy pastry and melting apples. Served warm.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar. Hot-cold contrast and silky texture.

Airy dark chocolate dessert. Light texture and intense cocoa flavor.

Italian dessert with mascarpone, coffee, and biscuits. Creamy and fragrant.

Gourmet version of tiramisu with hazelnut-cocoa spread.

Bread slices dipped in a milk-egg mixture and pan-fried in butter. Soft and sweet, served warm.

Assortment of three scoops of ice cream or sorbet. Refreshing at the end of the meal.

Portion of cooked pressed cheese. Mild and fruity flavor.

Pressed goat cheese from Auvergne. Bold flavor and firm texture.

Soft cheese with a bloomy rind. Creamy texture and distinctive flavor.

Goat cheese served warm on toast. Crispy and melting.

Assortment of several French cheeses. Ideal for sharing and tasting different varieties.

Plate of dried meats and cured meats. Perfect as an aperitif or starter.

Strong alcohol served in a shot. Campari is a red bitter, Gin is a juniper spirit.

Cooked or fortified wines. Sweet and aromatic aperitifs.

Simple cocktail mixing vermouth and gin. Dry and fragrant.

White wine mixed with cassis cream. Very popular French aperitif.

Sicilian liqueur wine. Rich and amber flavor.

Colorless eau-de-vie. Neutral taste and high alcohol content.

Anise aperitif. Drunk diluted with fresh water, turning milky white.

Gentian-based aperitif. Bitter taste and golden yellow color.

Cuban cocktail with rum, fresh mint, and lime. Very refreshing and sweet.

Bartender's special creation. Mix of juices and spirits.

Vibrant orange Venetian cocktail. Bitter, sparkling, and sweet.

Bitter cocktail based on Campari and red Vermouth. Italian classic.

Grain eau-de-vie aged in barrels. Woody and peaty aromas depending on the origin.

Luxurious version of Kir made with Champagne instead of white wine.

Simple mix of vodka and orange juice. Also called Screwdriver.

Apple cider served in a traditional cup (bolée). Sparkling and fruity.

Pitcher of cider. Fermented apple-based drink, emblematic of Brittany.

Full bottle of cider. Brut is drier and stronger, Doux is sweeter and lighter.

Glass of sparkling Champagne. Festive and prestigious.

Bottle of Champagne. Wine with fine and elegant bubbles.

Italian bitter almond liqueur. Sweet and fragrant.

White rum. Sugarcane eau-de-vie.

Apple eau-de-vie from Normandy. Aged in oak barrels.

Renowned grape eau-de-vie. Complex, woody, and refined.

Orange liqueur (triple sec). Sweet and clear.

Rose-flavored liqueur. Floral and sweet taste.

Italian grape marc eau-de-vie. Strong and aromatic.

Very fragrant pear eau-de-vie.

Unaged sugarcane spirit.

Italian herbal liqueur. Bitter-sweet digestive taste.

Anise liqueur. Often served with a coffee bean.

Lemon liqueur from southern Italy. Very sweet and lemony, served chilled.

Famous brand for its anisette. Sweet anise liqueur.

Green mint liqueur. Fresh and peppery taste.

Grape marc eau-de-vie from Gascogne. More rustic and distinctive than Cognac.

Short and strong espresso. 'Noisette' has a drop of milk.

Large hot drinks. Latte, creamy hot chocolate, or flavored tea.

Espresso diluted with hot water. Milder and longer.

Hot cocktail based on coffee, whiskey, sugar, and fresh cream.

Classic sodas and sparkling waters.

Large format sodas.

Various fruit juices in individual bottles.

Still water bottle.

Large bottle of still water for the table.

Small draft or bottled beer.

Pint of beer.

One-liter pitcher of beer.

Corsican amber beer brewed with chestnut flour. Malty and powerful taste.