Patakrep - La cantine Bretonne

Assortment served on a wooden board, ideal for an aperitif. Includes a selection of cured meats, cheeses, or a mix of both.

Assortment of various shellfish and smoked fish. Served with small, thick buckwheat crepes.

Portion of seafood (pink shrimp or sea snails) served in a traditional bowl. To be enjoyed with mayonnaise.

Creamy spread made from crushed sardines and spices. Rich texture and marine flavor, usually served with bread.

Small fish marinated in oil, garlic, and herbs. Salty and tangy flavor.

Whole dry pork sausage, usually served on a cutting board.

High-quality fish preserve from a renowned Breton brand. Served with crispy buckwheat bread.

Small rolled buckwheat galette cut into bite-sized pieces for an aperitif. Choice of topping.

Grilled pieces of Breton sausage. Served with a sweet onion sauce and mustard.

Fresh mix of chopped and seasoned edible seaweed. Iody taste and crunchy texture, served on a small crepe.

Six fresh oysters of medium size. Served raw on ice, iodized taste and delicate texture.

Typical anise-flavored liqueur from the South of France. Served diluted with fresh water and ice.

Sparkling cocktail based on white wine, sparkling water, and Italian bitters (Aperol or Campari). Sweet and bitter taste.

Variation of the Spritz cocktail, likely using cider or a local Breton liqueur.

Cocktail based on vodka, spicy ginger beer, and lime juice.

Simple cocktail mixing Suze (bitter gentian liqueur) and tonic.

Large glass (50cl) of light blonde beer from Northern France.

Large glass (50cl) of Breton blonde beer.

Large glass (50cl) of India Pale Ale beer, characterized by a pronounced bitterness and hoppy aromas.

A glass of wine of your choice: red, white, or rosé.

Lunch menu including a savory dish (buckwheat galette) and a sweet dessert (wheat crepe).

Sharing menu including a tasting platter and two glasses of wine.

Set including six fresh oysters accompanied by a glass of dry white wine (Muscadet), a classic pairing.

Menu including a large assorted seafood platter to share and two glasses of white wine.

Fresh mixed salad with salmon, avocado, and vegetables. Light and balanced.

Complete salad with marinated chicken, with cheese (Comté), hard-boiled egg, and vegetables.

Sweet and savory salad with fruits, nuts, crispy bacon, and warm goat cheese served on small crepes.

Complete meal bowl served on a galette, consisting of raw and cooked vegetables, legumes, and an egg.

Simple buckwheat galette topped with ham and melted cheese.

The classic Breton galette: ham, cheese, and a fried egg on top.

Simple vegetarian galette with a fried egg and cheese.

Galette topped with a mix of cooked seasonal vegetables.

Galette with local flavors with Breton sausage, cider-confit onions, and mustard.

Rich galette topped with tomato sauce, onions, bacon, goat cheese, and egg.

Sweet and savory galette with melted camembert, cooked apples, and honey.

Very gourmet galette topped with four types of melted cheeses.

Galette with creamy spinach, goat cheese, and grilled bacon.

Nordic-inspired galette with salmon (often smoked), spinach, and cream.

Galette inspired by tartiflette with potatoes, bacon, onions, and melted reblochon cheese.

Portion of simple green salad, often served as a side.

Small side salad with cherry tomatoes.

Spicy galette topped with Spanish chorizo sausage, egg, and tomato sauce.

Sophisticated sweet and savory galette with goat cheese, fig, bacon, and walnuts.

Galette inspired by Guémené andouille (smoked tripe specialty) with onions and mustard.

Plate version of the Breton street food classic: a sausage wrapped in a galette, here with cheese and salad.

Hearty burger-style galette with ground beef, cheese, bacon, and egg.

Galette with Italian flavors with cured ham, mozzarella, tomatoes, and pesto.

Complete vegetarian bowl served on a galette, with a varied mix of vegetables and an egg.

Meat-free galette topped with an assortment of cooked vegetables.

Vegetarian galette with spinach and two cheeses.

Salmon and spinach galette (Note: contains fish, although listed under vegetarian).

The most classic sweet crepe, topped with melted butter and sugar.

Classic crepe with butter and sugar, with a hint of lemon juice.

Sweet crepe topped with fruit jam of your choice.

Sweet crepe drizzled with honey.

Honey crepe with a tangy touch of lemon.

Crepe topped with the famous hazelnut and cocoa spread.

Crepe topped with a sweet and creamy chestnut purée.

Gourmet crepe with chocolate and salted butter.

Crepe topped with salted butter caramel, a must-have Breton specialty.

Dessert crepe topped with tender apples and caramel.

Crepe topped with lemon cream (lemon curd), sweet and tangy.

Additional ingredients to add to your crepe.

Light red wine with red fruit aromas.

Rhône Valley red wine, rich and spicy.

Organic red wine without sulfites, robust and structured.

Light red wine made from Pinot Noir, easy to drink.

Dry and aromatic white wine, with notes of fruit and flowers.

Dry white wine from the Loire, ideal with seafood.

Sauvignon white wine, fresh and lemony.

Classic white wine, round and elegant.

Rosé wine served with plenty of ice for a very refreshing effect.

Fruity and light rosé wine.

Organic rosé wine from the Mediterranean.