Chez Maxence

A small green salad served as a side. Fresh and light, ideal with a galette.

Mix of fresh salad leaves such as batavia and oak leaf. Crunchy and simple.

Mixed salad with fresh goat cheese and tomatoes. Seasoned with fresh herbs for an aromatic flavor.

A hearty salad with homemade cooked chicken breast, potatoes, and a soft-boiled egg. Enhanced with confit tomatoes and parmesan.

Nordic salad with salmon and potatoes. Served with a creamy Isigny fresh cream.

Smoked fish (haddock) and potato salad. Enhanced by a fragrant dill oil.

Traditional buckwheat galette with churned butter and salt crystals. Simple, crispy, and rich in flavor.

Galette filled with cooked ham and melted emmental cheese. A delicious classic.

Galette with a fried egg and emmental. The runny egg yolk blends with the melted cheese.

Buckwheat galette with a fried egg and cooked ham. Simple and nourishing.

The quintessential Breton galette with egg, ham, and cheese. A complete and satisfying meal.

Variation of the complete galette with spicy chorizo instead of ham. Zesty flavor and crispy texture.

A classic complete galette enhanced with spinach. Adds a vegetable touch to the galette.

A complete galette with a leek fondue. Mild and creamy.

Galette complete enriched with caramelized onions. A delicious sweet and savory note.

Complete galette with caramelized endives. Offers a slight bitterness softened by cooking.

The complete galette filled with sautéed mushrooms. Forest flavor and tender texture.

Galette where ham is replaced by chicken breast. Tender and protein-rich.

A luxurious complete galette with truffle cream. Intense and refined aroma.

Wheat crepe rolled with ham, cheese, and caramelized onions. Soft texture and sweet-savory taste.

Wheat crepe rolled with chicken and parsleyed mushrooms. Rich in Isigny cream for extra creaminess.

Wheat crepe rolled with Italian flavors featuring gorgonzola, cured ham, and walnuts. Served with fresh arugula.

Sweet and savory galette with Fourme d'Ambert blue cheese and poached pear. Subtly flavored with thyme.

Meat-free galette filled with various vegetables like eggplant and zucchini. Melting and cheesy.

Highlights Guémené Andouille, a smoked sausage. Served with a zesty mustard sauce.

Hearty galette with minced beef seasoned with garlic and onion. Creamy and enhanced with fresh tomatoes.

Classic combination of goat cheese and honey with crunchy walnuts. Flavored with thyme.

Rich galette with spinach, grilled bacon, and soft-boiled egg. Topped with creamy Mornay sauce.

Italian-inspired galette with mozzarella, gorgonzola, and coppa. Accompanied by vegetables and arugula.

Like a raclette but in a galette. Melted cheese, potatoes, and cured ham.

Complete galette with chicken and potatoes. Enhanced with mushrooms and a touch of cream.

Inspired by the Savoyard dish with reblochon, potatoes, and bacon. Very rich and comforting.

Highlights Morbier, a cheese with a charcoal line. Accompanied by smoked sausage and a sweet touch of fig.

A tribute to Normandy with camembert, bacon, and caramelized apple. A powerful blend of flavors.

Fresh galette with a ball of creamy burrata and pesto. Garnished with cured ham and pine nuts.

Smoked salmon galette with fresh cream. Simple, refined, and delicious with chives.

Smoked haddock galette with potatoes. The dill cream adds an herbaceous note.

Complete version of the salmon galette with spinach and potatoes. Very indulgent.

Create your own galette. A plain buckwheat base to which you add your chosen ingredients (supplements).