Crêperie des Canettes

A traditional savory buckwheat galette. The batter is brown and crispy with a pronounced hazelnut flavor. Topped with classic ingredients and served hot.

Enriched version of the complete galette with more toppings like cooked vegetables and cream. A hearty and flavorful dish.

Buckwheat galette inspired by marine flavors. The combination of smoked salmon and fresh cream provides creaminess and freshness.

Galette with exotic flavors with chicken spiced with colombo (Antillean spice mix). Coconut milk and lime add sweetness and acidity.

Highlights Toulouse sausage, a meaty and peppery pork sausage. Served with potatoes and mustard for a rustic meal.

Sweet and savory combination with strong Roquefort (sheep's blue cheese) and sweet pears. Walnuts add crunch.

Classic combination of goat cheese and honey. Served with salad for freshness. Sweet and creamy flavors.

Inspired by mountain dishes, this galette is very rich with melted cheese and cured meats. Ideal for big appetites.

Gourmet galette flavored with truffle. The earthy aromas of truffle blend with ham and egg.

Features snails, a French specialty, traditionally cooked in persillade (garlic and parsley). Herbal and garlicky flavors.

Meat-free galette topped with a variety of cooked vegetables. Light yet filling thanks to the egg and buckwheat batter.

Breton specialty highlighting Guémené andouille, a smoked charcuterie with intense flavor made from pork intestines. Enhanced by mustard.

For lovers of strong cheese. Melted camembert is paired with crispy bacon and cured meats.

Temporary recipe changing according to seasonal products and the chef's inspiration.

A simple buckwheat galette served with butter. You can customize it by adding ingredients of your choice.

A meal deal including a main dish (complete galette), a dessert (sweet crepe), and a drink. Ideal for discovering the classics.

Simple side of fresh salad leaves with vinaigrette.

Hearty composed salad with Nordic flavors featuring smoked salmon and potatoes. Served with a plain galette on the side or in pieces.

Hearty galette mixing cooked and raw vegetables, goat cheese, and lean charcuterie. Served with buckwheat.

The classic of Breton desserts: a hot wheat crepe simply topped with semi-salted butter and sugar.

Double version of the butter-sugar crepe for extra indulgence.

Wheat crepe with a simple topping of your choice.

Artisanal cider from organic farming. Sparkling drink made from fermented apples. 'Brut' is dry, 'doux' is sweeter.

Similar to cider but produced from pears. Delicate and fruity flavor.

Light and refreshing local beer, certified organic.

Traditional French Antilles cocktail. Strong rum, sugar, and lime.

Classic French aperitif mixing white wine and cassis cream (or other fruit).

Selection of spirits and digestifs.

Organic table wines from the South of France. Available by the glass or carafe.

Loire white wine, dry and aromatic, made from the Sauvignon Blanc grape variety.

Bordeaux red wine. Structured with notes of red fruits.

Prestigious sparkling wine from the Champagne region. 'Blanc de blancs' means it is made solely from white grapes (Chardonnay).