Salty sweety

A regional Breton aperitif mixing brut cider and crème de cassis. Sparkling, fruity, and light in alcohol. A local alternative to the classic Kir.

The traditional French aperitif cocktail. Mix of dry white wine (Sauvignon) and crème de cassis. Sweet and tangy flavor.

A flavor-rich Breton cocktail, combining Chouchen (mead), cider, and blackberry cream. Sweet, honeyed, and fruity taste.

Choice of: Pastis (aniseed aperitif to be diluted with water) or Baby (small dose of whisky). French aperitif classics.

Selection of sweet spirits: Martini (vermouth), Porto (sweet fortified wine), or Chouchen (Breton mead fermented from honey).

Classic spirits served in 5cl measures. Can be enjoyed neat or on ice.

A classic cocktail based on Campari and vermouths. Bitter-sweet herbaceous taste, served chilled. Perfect for stimulating the appetite.

Cocktail with its characteristic lagoon blue color. Fruity and refreshing mix of gin, curaçao (bitter orange), and pineapple juice.

Creamy tropical cocktail based on rums, pineapple juice, and coconut. Sweet and exotic flavor.

A Breton version of the Italian Spritz, replacing Prosecco with cider. Bitter, sparkling, and refreshing with an apple hint.

Original creation mixing the freshness of lemon (Limoncello) and cider with the sweetness of rum and cassis. Fruity and sparkling.

Simple seasoned green salad. A light and fresh accompaniment.

Mixed salad with lettuce, fresh tomatoes, and onions. A simple and crunchy starter.

Gourmet salad with warm goat cheese served on toasted bread and drizzled with honey. Classic sweet and savory mix.

American-inspired salad with chicken, sweet corn, tomatoes, and slivered almonds for crunch.

Rustic salad highlighting Bleu d'Auvergne (blue cheese), accompanied by cured ham and almonds.

Large meat-free salad with potatoes, corn, tomatoes, and onions. Hearty and fresh.

Seafood salad with smoked salmon, served with a chive fresh cream and lemon. Fresh and delicate.

A very rich salad combining bacon, smoked duck, and warm goat cheese with honey. A complete meal with varied flavors.

Assortment of cold cuts including ham, chorizo, and Andouille de Guéméné (Breton specialty of smoked tripe). Served with butter and pickles.

Large mixed platter combining a selection of cold cuts and cheeses. Ideal for sharing as an appetizer or starter.

Buckwheat galette brushed with melted half-salted butter. The purest way to enjoy a Breton galette.

Buckwheat galette topped with a fried egg (sunny-side up). Simple and tasty.

Buckwheat galette topped with melted grated Emmental cheese.

Buckwheat galette topped with a slice of cooked ham.

Buckwheat galette topped with an egg and cooked ham.

Buckwheat galette topped with cooked ham and melted cheese.

Buckwheat galette topped with an egg and cooked onions.

Buckwheat galette topped with mushrooms and melted cheese.

Toasted Italian bread topped with tomato sauce, melted mozzarella, and cured ham. Served with salad.

Toasted Italian bread with Iberian flavors with spicy chorizo, tomato sauce, and melted cheese.

Meat-free toasted Italian bread, topped with mushrooms, tomato sauce, and mozzarella.

Toasted Italian bread with Herbes de Provence, with ham, tomato, and mozzarella.

Toasted Italian bread topped with chicken pieces, mushrooms, tomato sauce, and cheese.

Toasted Italian bread with tuna and onions with tomato sauce and mozzarella.

Toasted Italian bread on a fresh cream base, with smoked salmon, mozzarella, and chives. Creamy and oceanic.

Very gourmet toasted Italian bread with a mix of four melted cheeses (goat, raclette, emmental, mozzarella).

Rich toast with Southwest flavors: smoked duck breast, bacon, and mushrooms on a cream base.

The classic Breton galette par excellence: egg, ham, and cheese. Complete and satisfying.

Creamy vegetarian galette with melting potatoes and fresh mushrooms.

Galette with goat cheese and tomatoes, served with a little salad for freshness.

Galette with spinach and egg, enhanced with goat cheese and a touch of honey for sweetness.

Sunny variation of the complete galette with tomatoes and Herbes de Provence.

Creamy galette with mushrooms, ham, and cheese.

Galette with savory smoked sausage, egg, cheese, and onions.

Vegetable-rich galette with spinach, mushrooms, potatoes, and onions.

Distinctive galette with Andouille de Guéméné (smoked tripe sausage), enhanced with mustard.

Galette featuring Andouille de Guéméné, accompanied by egg and cheese.

Very cheesy galette combining four varieties with distinct flavors (raclette, goat, blue, mozzarella).

Galette with a pronounced Blue d'Auvergne cheese flavor, softened by egg and ham.

Rustic and hearty galette with potatoes, bacon, and onions.

Galette with chicken and mushrooms in cream sauce. Tender and flavorful.

Galette with seafood flavors with tuna and tomato sauce, gratinated with mozzarella.

Fresh galette with smoked salmon and chive cream. Served cold or warm on the hot galette.

Galette with flavors of the Southwest with smoked duck and creamy potatoes.

Galette inspired by mountain dishes, with raclette cheese and cold cuts.

Galette in the style of tartiflette with melted reblochon, bacon, and potatoes.

Complex gastronomic galette combining duck, goat cheese, honey, and vegetables.

Spicy galette with chorizo and tomatoes.

Additional ingredient of your choice to top your galette.

Premium additional ingredient of your choice to top your galette.

Additional ingredient of your choice (meat or cheese) to top your galette.

Thin and soft wheat crêpe sprinkled with sugar.

Crêpe with sugar and a knob of salted butter.

Crêpe filled with jam of your choice.

Tangy crêpe with fresh lemon juice and sugar.

Crêpe flavored with cinnamon and sugar.

Crêpe drizzled with liquid honey.

Crêpe with cane sugar (brown sugar) and butter, slightly caramelized flavor.

Addition of sweetened whipped cream.

Crêpe topped with chocolate and hazelnut spread.

Crêpe topped with cooked apple compote and flavored with cinnamon.

Crêpe generously topped with whipped cream.

Crêpe drizzled with Canadian maple syrup.

Crêpe filled with sweet and creamy chestnut jam.

Crêpe topped with a homemade dark chocolate sauce.

Crêpe topped with homemade salted butter caramel, a Breton specialty.

Add a scoop of ice cream.

Sweet crêpe with honey and slivered almonds.

Crêpe with a sweet and tangy mix of honey and lemon.

Crêpe with maple syrup and crunchy almonds.

Crêpe with chocolate and almonds.

Crêpe combining chocolate and candied orange peels.

Dessert crêpe with chocolate, pear pieces, and almonds (Poire Belle Hélène style).

Crêpe evoking a chocolate bar, with shredded coconut, chocolate, and whipped cream.

Fruity crêpe with cooked apple, cinnamon, and whipped cream.

Gourmet banana-chocolate-almond crêpe.

Warm crêpe with butter and brown sugar, served with a scoop of cold vanilla ice cream.

Crêpe combining banana with Breton salted butter caramel.

Rich crêpe combining chocolate and chestnut cream, with ice cream.

Ardèche crêpe with chestnut cream and vanilla ice cream.

Crêpe playing on the hot/cold and sweet/savory contrast with Breton caramel.

Very large multi-ingredient dessert crêpe with fruits and chocolate.

Complex and gourmet signature crêpe with caramel, pear, and pralines.

A coffee served with a trio of mini-crêpes with different toppings. Perfect to finish the meal.