Au Beurre Salé

A traditional Breton buckwheat galette, simply topped with melted salted butter. The buckwheat batter is crispy and has a nutty flavor. Enjoy it warm to appreciate the simplicity of buckwheat.

A buckwheat galette topped with a single ingredient of your choice: white ham, egg, or grated cheese (usually emmental). Simple and effective.

A galette topped with two classic ingredients. Flavorful and melting, it's a popular choice for a light meal.

The most famous galette, topped with ham, melted cheese, and a fried egg on top. Rich and complete, it's a must-have at crêperies.

A vegetarian galette with creamy spinach, topped with a fried egg. Creamy and smooth with the earthy taste of spinach.

A distinctive galette with strong Blue d'Auvergne cheese, cured ham (country ham), and walnuts for crunch. An intense savory and full-bodied blend.

A simple and rustic galette topped with Breton sausage and melted cheese. Hearty and flavorful.

A traditional sweet and savory galette combining flavorful black pudding with the sweetness of cooked apples and fried onions.

A refreshing galette with warm goat cheese, served with fresh tomatoes and green salad. Light and tangy.

A sweet and savory balance with goat cheese, smoked lardons, and honey, served with salad. Gourmet and fragrant.

A raclette-style galette with melted raclette cheese, ham, potatoes, and an egg. Very rich and comforting.

A galette for cheese lovers, combining Reblochon, emmental, and goat cheese with ham. Creamy and very flavorful.

A galette with Mediterranean flavors, featuring tomatoes, basil pesto, and melted mozzarella. Fresh and aromatic.

A very hearty galette topped with minced meat, cheese, tomato, lardons, and an egg. A complete meal in a galette.

An American-inspired galette with minced meat, cooked onions, egg, and cheddar cheese. Rich and flavorful.

A galette with simmered sun vegetables (ratatouille), topped with an egg and lardons. Flavorful and herb-scented.

A rustic galette with lardons, mushrooms, onions, and crème fraîche, topped with an egg. Rich, creamy, and woody.

A creamy and classic galette with ham, mushrooms, cheese, and béchamel sauce. A comforting combination.

A Nordic galette with smoked salmon served with crème fraîche and lemon. Fresh, creamy, and delicate.

A refined galette with scallops and leek fondue in cream. Delicate and oceanic, typical of the region.

A generously filled galette with egg, ham, cheese, mushrooms, and the crunch of fried onions.

A hearty galette inspired by the Southwest, with Toulouse sausage, potatoes, and onions in cream.

A Breton specialty highlighting Guéméné andouille (smoked pork charcuterie) enhanced by an old-fashioned mustard sauce.

A vegetarian galette combining the creaminess of spinach with the distinctive taste of goat cheese.

A sophisticated sweet and savory galette with figs, goat cheese, honey, walnuts, and lardons. A rich blend of textures and flavors.

Inspired by tartiflette, this galette contains Reblochon cheese, potatoes, lardons, and cream. Very rich and creamy.

The ultimate choice for cheese lovers, blending four melting varieties: emmental, raclette, goat cheese, and mozzarella.

A rich galette with minced meat, mushrooms, and a duo of cheeses (mozzarella and emmental).

A galette with woody flavors, featuring cooked mushrooms, minced meat, goat cheese, and crème fraîche.

A light and simple galette with egg, fresh tomatoes, and salad. Ideal for a lighter meal.

A classic and creamy galette with ham, mushrooms, cheese, and béchamel sauce.

A chicken galette topped with ratatouille, cheese, and egg. Colorful and flavorful.

A seafood galette combining smoked salmon with spinach and melted emmental.

A tuna galette with cooked onions, tomato, and pesto. Southern flavors in a galette.

Additional ingredients to add to your galette.

The most traditional sweet crêpe. A warm wheat crêpe brushed with melted butter and sprinkled with sugar. Simple and delicious.

Wheat crêpe topped with the famous hazelnut and cocoa spread.

Sugar crêpe drizzled with fresh lemon juice. A perfect balance between sweetness and acidity.

Wheat crêpe topped with golden honey.

Crêpe topped with a sweet candied chestnut paste. Sweet and fragrant.

Sugar crêpe topped with slivered almonds for crunch.

Crêpe topped with homemade apple compote. Fruity and comforting.

Crêpe topped with homemade almond cream (frangipane). Rich and gourmet.

Chocolate crêpe topped with almonds for a crunchy texture.

Chestnut cream crêpe served with whipped cream.

Chocolate crêpe sprinkled with grated coconut.

Crêpe topped with chef's homemade chocolate sauce.

Crêpe topped with salted butter caramel, a creamy and rich Breton specialty.

Classic crêpe served with your choice of fruit jam.

Crêpe topped with dulce de leche, a sweet and caramelized milk paste.

Crêpe served with maple syrup.

Sugar crêpe sprinkled with grated coconut.

Honey crêpe with a choice of additional topping: tangy lemon juice or crunchy almonds.

Chocolate crêpe topped with walnut halves.

Sugar crêpe served with a generous portion of whipped cream.

Gourmet chocolate crêpe topped with whipped cream.

A rich combination of chocolate, whipped cream, and coconut.

Chocolate crêpe served with fresh fruit pieces of your choice (banana, pear, or pineapple).

Dessert crêpe combining almond cream (frangipane) and homemade chocolate sauce.

A Breton classic revisited with homemade cooked apples and salted butter caramel.

A sundae-style crêpe with vanilla ice cream, fresh banana, hot chocolate, and toasted almonds.

A very fruity and fresh crêpe with lime sorbet, raspberries, and red fruit coulis.

An exotic crêpe with vanilla ice cream, banana, chocolate, and whipped cream.

Crêpe topped with homemade white chocolate sauce. Sweet and vanilla-flavored.

Inspired by the classic dessert, this crêpe is served with vanilla ice cream, hot chocolate sauce, and whipped cream.

All around the pear: pear sorbet, pear pieces, hot chocolate, and whipped cream.

A 'Bourdaloue' crêpe revisited with frangipane, pear, and hot chocolate.

A crêpe with island flavors, featuring vanilla ice cream, coconut, and chocolate.

The ultimate classic of flambéed crêpes. Butter, sugar, orange juice, all flambéed with Grand Marnier.

An Antillean crêpe flambéed with rum, with coconut ice cream and chocolate.

A chocolate-orange blend (like an orange 'after eight'), flambéed with Grand Marnier.

An Irish Coffee-style crêpe or a rich dessert, flambéed (likely with whiskey), with coffee ice cream and caramel.

The classic combination of apple and Calvados (apple brandy), served with vanilla ice cream.

Crêpe topped with banana and flambéed with amber rum. Sweet and fragrant.