Ty Breiz Crêperie

A lunchtime set menu offering a complete meal. Includes a savory buckwheat galette, a sweet crêpe for dessert, and a beverage. A great way to sample Breton classics.

A quick set menu featuring a main savory galette and a sweet dessert crêpe. Choice of apple juice or coffee to drink. Ideal for a lighter or faster meal.

A simple savory buckwheat pancake served with salted butter. Crispy edges and a rich nutty flavor. Enjoy it as a light snack or base.

The daily special galette featuring seasonal ingredients chosen by the chef. Ask the staff for today's composition.

Savory buckwheat pancake filled with eggs. Simple and satisfying.

Savory buckwheat pancake with your choice of ham or melted cheese.

Savory buckwheat pancake filled with cooked onions, offering a sweet and savory flavor.

Savory buckwheat pancake filled with eggs and melted cheese.

Savory buckwheat pancake filled with ham and eggs.

Savory buckwheat pancake filled with ham and cheese.

Savory buckwheat pancake filled with mushrooms and Emmental cheese.

A classic Breton galette containing ham, melted cheese, and an egg (often sunny-side up). The most popular savory choice.

Savory galette filled with egg and homemade ratatouille (stewed vegetables like zucchini, eggplant, and peppers).

A unique galette featuring spicy sardines and potatoes. Balanced with cooked tomatoes and a touch of lemon.

Countryside-style galette with a mushroom fricassee, scrambled eggs, and cooked tomatoes.

Galette inspired by Normandy, filled with chicken in a creamy mushroom sauce.

Galette topped with fresh ingredients: Cabécou goat cheese, salad, tomatoes, pine nuts, and olive oil. Served with cold garnishes on the warm crepe.

Rich galette with warm goat cheese, sour cream, and savory smoked pork belly, served with salad.

A hearty galette filled with chicken, eggs, and Emmental cheese.

Features Guémené andouille (a specialty chitterling sausage), egg, onions, and mustard. Strong, distinctive flavor.

Peasant-style galette with potatoes, smoked bacon breast, fried onions, egg, and cheese. Very filling.

Three-cheese galette with goat cheese, blue cheese, and Emmental. Served with salad and nuts for texture.

Classic combination of Breton pork sausage, egg, and cheese.

An enhanced version of the complete galette with ham, egg, cheese, plus your choice of vegetable.

Focused on the Guémené andouille sausage, served with onions, mustard, and fresh cream.

Combines savory Guémené sausage with sweet caramelized apples. A regional specialty of Morbihan.

Named for its spinach content, combined with egg, cream, and goat cheese.

A sweet and savory mix featuring hot goat cheese, walnuts, fig jam, and grated apple.

Farmer-style galette with chicken, cheese, cream, peppers, and tomatoes.

Features boudin (blood sausage) paired with caramelized apples and potatoes cooked in goose fat.

Inspired by Savoy region cuisine, with raclette cheese, Grisons dried meat, ham, and potatoes.

Simple and popular combination of bacon, egg, and cheese. Served with a side salad.

Features smoked salmon, fish roe (lump eggs), and fresh cream.

Hearty galette with chopped steak, egg, cheese, onions, and tomatoes.

Seafood galette with scallops and shrimps in a creamy mushroom sauce.

A rich combination of Breton sausage, potatoes, chestnuts, raclette cheese, and cream.

A burger served in galette style or with hash browns, including steak, raclette cheese, egg, and burger toppings.

Organic vegetable soup, available when in season. Served with Emmental cheese and croutons.

A meal designed for children with a choice of ham or chopped steak, served with fried potatoes.

A gourmet plate featuring Guémené sausage, potatoes fried in goose fat, and Rocamadour cheese on toast.

Breton platter with local sausage, hash browns, goat cheese (Cabécou), and salad.

English-style plate with steak, potatoes, egg, and bacon.

Simple fresh green salad.

Fresh salad with tomatoes.

Classic Caprese-style salad with tomato, mozzarella, basil, and olive oil.

Country-style salad with smoked bacon, potatoes, corn, tomato, and egg.

A fresh mix of vegetables including potatoes, carrots, beetroot, and cucumber on salad.

Salad with a sweet and savory mix of tuna, pineapple, and corn.

Salad featuring smoked salmon and avocado with lemon dressing.

Salad topped with grilled chicken, corn, tomatoes, and potatoes.

Italian-inspired salad with Parma ham, tomatoes, and olives.

Salad with goat cheese, honey, and smoked bacon breast.

A regional aperitif from Brittany made by blending apple juice and apple brandy.

A variation of the Kir cocktail using Breton cider instead of white wine, mixed with fruit liqueur.

Port wine, a sweet fortified wine from Portugal.

Classic cocktail made with white wine and fruit liqueur (usually blackcurrant).

An anise-flavored pastis apéritif, typically served with water.

Vermouth apéritif, available in sweet red or dry white varieties.

A Breton twist on Sangria, likely using cider or local spirits.

Whisky produced in Brittany, often with distinct regional characteristics.

Sweet fruit syrup mixed with water. Popular in France.

Sparkling lemon soda.

Assorted fruit juices.

Lemonade mixed with a flavored syrup (like mint or grenadine).

Classic cola soft drink.

Zero-sugar cola.

Diet cola.

A regional cola from Brittany.

Sparkling citrus beverage with orange pulp.

Chilled tea drink.

Still mineral water.

Carbonated mineral water.

A traditional Breton dairy drink (lait ribot), tangy and thick. Often drunk with galettes.

Large bottle of still water.

Large bottle of sparkling water.

Freshly squeezed fruit juice.

House cider served in traditional bowls. Available as sweet (doux) or dry (raw/brut).

Artisanal cider from the Bigouden region in Brittany. Craft quality.

Fermented pear cider, similar to apple cider but made with pears. Often lighter and more delicate.

House wine selection available in glasses or pitchers.

A dry white wine from the Loire Valley, excellent with seafood and galettes.

A rosé wine from Provence, typically dry and fruity.

A red wine from the Rhône region.

A red wine from the Loire Valley (Cabernet Franc).

Beer served from the tap.

Beer mixed with Picon, a bitter orange aperitif.

Breton mead (honey wine), sweet and potent.

Famous French brandy.

Orange-flavored cognac liqueur.

Pear brandy.

Apple brandy from Normandy.

Green apple liqueur.

Standard espresso or decaf.

Hot tea.

Herbal infusions: Verbena, Linden, or Linden-Mint.

Coffee served with milk.

Rich hot chocolate made in-house.

Tea brewed with fresh mint leaves.

High-quality tea from the famous Mariage Frères house.

Espresso topped with foamed milk.

Café gourmand: coffee served with a selection of miniature desserts.

A Breton take on Irish coffee, using local Breton whisky.