C&C's Restaurant

Mixed salad combining the strength of Roquefort with the sweetness of figs and the saltiness of cured ham. Walnuts add crunch. · Served fresh, it's a flavorful starter or a light main course depending on the chosen size.

Fresh salad with creamy Burratina and seasonal vegetables (carrots, beets). · A mix of soft and crunchy textures with a vegetal touch.

Gourmet salad combining the crispiness of bricks with warm goat cheese and honey, with smoked lardons. · A appreciated sweet and savory balance, served warm on a bed of salad.

Mixed salad featuring smoked salmon, accompanied by autumn fruits (apples, figs) for a sweet touch. · Fresh and briny, with crunchy croutons.

Homemade duck or goose foie gras, melting texture and rich flavor. · Enjoyed on toast, accompanied by fruit for acidity.

Creamy mushroom soup (porcini) served hot. · Woodsy and comforting flavor, enhanced with pieces of toasted bread.

Camembert cheese baked until melted. · Rich and creamy, to be eaten by dipping the garnished potatoes.

Small shrimp served hot in a creamy sauce based on fish and mushrooms. · A flavorful and gratinated seafood starter.

The classic Breton buckwheat galette, filled with ham, melted cheese, and an egg (often sunny-side up). · Savory and nourishing, with crispy edges.

A version of the complete galette with mushrooms. · Adds a woody and vegetal touch to the classic ham and cheese mix.

Rich galette for cheese lovers: emmental, roquefort (blue), and goat cheese. · Melting texture and powerful flavor, softened by cream and walnuts.

Breton specialty with andouille (smoked chitterling sausage) and cooked apples. · Traditional sweet and savory combination with a characteristic smoky taste.

Smoked salmon and goat cheese galette, topped with cream. · Classic alliance of the sea and fresh cheese, creamy and fragrant.

Portion of green salad with vinaigrette as a side.

Add an extra ingredient of your choice to your galette.

Creamy rice dish cooked with chicken and porcini mushrooms. · Tender and fragrant, creamy texture.

Piece of beef chosen by the butcher, grilled and served with a blue cheese sauce. · Flavorful red meat accompanied by potatoes.

Pan-seared duck fillet, served pink with a spicy pepper sauce. · Tender and flavorful meat, served with a refined potato gratin.

Thick and flaky white fish fillet, topped with a lemon butter sauce. · Delicate and fine dish, served with rice.

Noble fish with fine flesh, served with a mushroom sauce. · Elegant flavors of the sea and land.

Large shrimp cooked in tomato, garlic, and Herbes de Provence. · Sunny and fragrant dish, served over pasta.