La Galetiere

A beautiful piece of grilled beef (rib steak), served with hearty accompaniments such as garlic potatoes and confit onions. The meat is tender and juicy. A rich and flavorful dish for meat lovers.

Duck leg slow-cooked in its own fat until melting, served with potatoes. The skin is crispy and the meat very tender. A traditional dish from the southwest of France.

A simple omelette made with beaten eggs. Soft texture and mild flavor. Served with sides.

Omelette filled with cooked onions. Sweet and slightly sweet flavor thanks to the onions.

Classic omelette filled with pieces of ham. A simple and comforting dish.

Rich omelette with onions and small pieces of smoked bacon (lardons). Savory and salty taste.

Goat cheese omelette. The cheese melts slightly, adding a creamy and distinctive touch.

Reblochon Omelette, a creamy Savoyard cheese. Rich taste and melting texture.

Forestière omelette with porcini mushrooms and lardons. Woody and smoky flavor.

Layered pasta with minced meat, tomato sauce and cheese. Baked in the oven. Served with a crisp salad.

Short pasta (penne) served with scallops and grilled vegetables. A seafood pasta dish.

Prestigious French sparkling wine. Fine bubbles and elegant taste. Perfect to start the meal.

Cider-based aperitif cocktail, flavored with sour cherries and raspberry. Fruity and sparkling.

Breton variation of Kir, made with cider instead of white wine, mixed with cassis cream. Sweet and sparkling.

Classic French aperitif mixing dry white wine and sweet cassis liqueur.

Normandy aperitif drink flavored with pear. Sweet and fruity.

Mixture of apple juice and calvados (apple eau-de-vie), aged in barrels. Rich flavor of cooked apple and alcohol.

Breton hydromel (honey wine). Sweet and liqueur-like alcoholic beverage obtained by fermenting honey in water.

Sweet Portuguese fortified wine. Rich and round in the mouth.

Aromatic Italian vermouth.

Gentian-based aperitif. Characteristic bitter taste and golden yellow color.

Typical aniseed liqueur from Marseille. Drunk diluted with fresh water, turning milky.

Blended Scotch whisky.

Premium aged Scotch whisky.

Liqueur wine produced in the Cognac region, a blend of grape must and cognac. Sweet and fruity.

Refreshing cocktail based on cider and vodka, with tangy notes of lime and cherry.

The classic Breton buckwheat galette filled with ham, melted cheese and an egg (often sunny-side up). Crispy and flavorful.

Buckwheat galette without meat, filled with vegetables (peppers, onions) and tomato sauce.

Rich and creamy galette with béchamel sauce, mushrooms, onions, ham and an egg.

Country galette with potatoes, lardons and mushrooms with a creamy béchamel sauce.

Galette filled with chicken and mushrooms with a special sauce.

Gourmet galette with scallops and porcini mushrooms. Flavors of the sea and the forest.

Galette with assorted seafood (scallops, shrimp, mussels, fish).

Original sardine galette with tomatoes and scrambled eggs seasoned with Basque pepper.

Galette filled with smoked sausage, mushrooms, egg and cheese. Smoky and rustic flavor.

Ham and potato galette, gratinated with melted raclette cheese.

Galette inspired by the Basque Country with chicken, peppers, tomatoes and onions.

Duck gizzard galette under a fried egg with a mist of raspberry vinegar.

Very rich mountain galette, flambéed with herbal liqueur (génépi).

Hearty galette with a ground beef patty, potatoes and raclette cheese.

Savoyard galette with typical ingredients: Parma ham, diot sausage, and reblochon.

Galette with blue cheese (Roquefort type), softened by cream and potatoes, with the crunch of walnuts.

Galette with Italian flavors: Parma ham, mozzarella and Mediterranean vegetables.

A simpler version of the Italian galette with cured ham, mozzarella and sun-dried tomatoes.

Very hearty (gargantuan) galette with meat, egg and tomato sauce.

American burger-style galette with steak, cheddar, ketchup and pickles.

Mountain galette with dried beef (Bresaola) and raclette cheese.

Galette inspired by the English breakfast with grilled bacon, egg and cheddar.

Galette with tuna mixed with tomato.

Galette with Spanish flavors with spicy chorizo.

Galette with ground beef and a strong Roquefort sauce.

Extremely hearty galette for big appetites (various meats, cheeses, potatoes).

Sweet and savory galette with goat cheese and Parma ham, with a touch of caramelized pear.

Traditional Breton galette with Guémené andouille (tripe sausage), served with mustard.

Bold combination of Breton andouille and caramelized apples.

Smoked salmon and cream galette, flambéed with alcohol.

Galette with flavors from the South of France.

Four-cheese galette with walnuts.

Mixed salad combining land (ham) and sea (smoked salmon).

Meal salad with chicken and potatoes.

Warm Savoyard salad with melted cheese on toast.

Classic hot goat cheese salad on toast, with honey and walnuts.

Salad with duck and hot goat cheese on toast.

Fresh Italian salad with mozzarella and cured ham.

Gourmet salad served with a whole baked camembert, hot and runny.

The famous Caesar salad with chicken, parmesan and its creamy dressing.

Large slice of toasted bread topped like a pizza and served with salad.

Large salad from the Southwest with gizzards and smoked duck.

Very hearty mountain salad with cured meats and raclette cheese.

Another variation of mountain salad with reblochon and garlic sausage.

Plate of duck foie gras served with sweet accompaniments (fig, gingerbread).

Luxury salad with foie gras, gizzards, duck and soft-boiled egg.

Classic espresso.

Decaffeinated coffee.

Hot chocolate.

Large coffee with hot milk.

Hot tea (varieties depending on availability).

Herbal tea without caffeine.

Bottle of renowned brand champagne.

Sparkling apple cider in a large bottle. Brut (dry) or Doux (sweet).

Cider served in a carafe.

Cider served in a traditional cup (bolée).

Hot coffee with whisky, sugar and cream.

Norman apple eau-de-vie.

Orange liqueur.

Peppermint liqueur.

Irish cream liqueur.

Renowned wine eau-de-vie.

Distilled neutral spirit.

Wine eau-de-vie from the Southwest of France.

Tart apple-flavored liqueur.

Pear eau-de-vie.

Liqueur based on cognac and bitter orange.

Alpine herbal liqueur.

Bottle of mineral water.

Large bottle of mineral water.

Sweet carbonated drink (e.g. Coca-Cola, Orangina).

Belgian abbey blonde beer.

Light blonde beer.

Classic French blonde beer.

Glass of water mixed with fruit syrup (strawberry, mint, grenadine, etc.).

Glass of fruit juice.

Lemonade mixed with fruit syrup.