Ty Louis - Breton Restaurant Paris 12

A plate of traditional Breton charcuterie. Andouille de Guémené is a smoked sausage made from pork chitterlings, with an intense and characteristic flavor. It is served here with a buckwheat-flavored butter.

A vegetarian starter highlighting roasted cauliflower with local spices. Lait Ribot is a Breton fermented milk, used here to make a fresh tzatziki-like sauce, creamy and tangy.

A sweet and savory variation of the Tatin tart with rich and melting foie gras. Served on a Breton shortbread (crumbly salted butter biscuit) with a spiced strawberry compote.

Fresh crab meat seasoned with mild curry, served on a crispy brioche. Lobster oil adds an intense marine depth to the dish.

Half a camembert cheese baked until runny. Drizzled with buckwheat honey, which is dark and full-bodied, creating a comforting sweet and savory blend.

An original burger wrapped in puff pastry instead of classic bread. Filled with local ingredients like Roscoff onions and tome cheese. Rich, crispy, and hearty.

A modern take on the Breton street food classic. Artisanal pork sausage served with a light Savora mustard cream and three-ways prepared onions.

A traditional pork tripe sausage, handmade. It has a very pronounced aroma and taste, served here degreased with mashed potatoes.

Raw minced beef mixed with pieces of smoked andouille (Breton sausage). A bold mix of raw textures and smoky flavors.

A large composed salad with a base of buckwheat groats. Accompanied by local seasonal vegetables and an iodized seaweed vinaigrette.

A Breton reinterpretation of the Caesar salad. The chicken is breaded with buckwheat for crispiness, served with local cheese (Tome) and a soft-boiled egg.

A sophisticated vegetarian dish featuring carrots in all their forms: roasted (umami taste), raw, marinated, and pureed. Fresh and colorful.

Generous dish composed of fermented cabbage (choucroute) served with an assortment of fish (smoked and fresh) instead of charcuterie. Topped with a beurre blanc sauce.

The quintessential Breton cake. A puff pastry with butter and caramelized sugar. Crispy on the outside, melting and buttery on the inside.

A dense and moist flan, typical of Brittany, baked with prunes. Firm texture similar to a thick clafoutis.

A whole pear gently cooked in Breton cider. Served with a reduced syrup flavored with Pommeau (an aperitif made from apple juice and brandy).

Thick slice of brioche, dipped and pan-fried, served hot. Topped with local salted butter caramel and served with a scoop of artisanal ice cream.

A glass of Champagne served with four miniature versions of the desserts on the menu. Ideal for tasting everything.

An assortment of local Breton cheeses with varied flavors. Perfect for finishing the meal on a savory note before dessert.

Light dessert based on crispy meringue and local fresh strawberries. Enhanced with a whipped cream flavored with buckwheat honey.