Crêperie Paris Breizh Saint-Maur-des-Fossés

A hearty composed salad with classic bistro ingredients. Fresh and flavorful, mixing the saltiness of ham and emmental with the sweetness of confit tomatoes. Can be enjoyed as a light main course.

Warm salad combining spicy (tandoori) and rustic flavors. Varied texture with crunchy walnuts and soft potatoes. A complete and gourmet dish.

An Italian and country-inspired salad. Fresh basil (pesto) and mozzarella flavors balanced by the character of country ham. Ideal for a sunny lunch.

Gourmet salad playing on the classic goat cheese and bacon combination. Tapenade toasts add a savory and crispy Provençal touch. Rich in flavors.

Fresh seafood salad highlighting smoked salmon and tarama. Lemon provides the necessary acidity to balance the richness of the fish and cheese. Light and refined.

Inspired by Caesar salad, with grilled chicken and parmesan. The crunch of garlic croutons enhances it all. A classic appreciated for its texture and umami taste.

The classic 'Complète': buckwheat galette filled with egg, ham, and melted cheese. Crispy and soft. The essential crêperie dish.

Buckwheat galette enhanced with cooked tomatoes for juiciness and tangy flavor. Melted cheese binds the ingredients.

Simple forestière galette with fresh mushrooms and ham. Mild earthy flavors and melting texture.

Inspired by Flammekueche or Tartiflette, this galette is rich and creamy. The smoky flavor of bacon pairs perfectly with onions.

Flavorful galette with blue cheese (Fourme d'Ambert). Strong and savory, softened by fresh onions.

Very gourmet mountain galette with melted raclette cheese. Rich, fatty, and comforting.

A slightly spicy version of the 'complète' thanks to the chorizo. The fat from the chorizo flavors the buckwheat batter.

Rustic galette filled with sausage. Hearty and flavorful, ideal for big appetites.

Anglo-Saxon version of the 'complète', with grilled bacon for a smoky and crispy touch.

Seafood galette, reminiscent of tuna pizza. Less greasy than the charcuterie versions.

Creamy vegetarian galette with fresh spinach. Tuna provides light protein. A balanced choice.

The fresh leek fondue with cream provides a sweet and savory softness that pairs very well with buckwheat. Melty and smooth.

Authentic raclette served in a galette. Potatoes and melted cheese make it a very substantial dish.

Sophisticated sweet and savory combination. Pear softens the strength of the blue cheese. A classic French gastronomy pairing.

Vegetarian galette (if no meat added) rich in cream and spinach. Smooth and creamy.

A very complete galette combining almost all classic ingredients. Rich, juicy thanks to the tomatoes, and varied in textures.

Bolognese-style galette with minced meat and herbs. Very filling and familiar.

The ultimate Breton specialty with Andouille de Guéméné (smoked tripe sausage). Powerful smoky flavor enhanced by mustard.

The cheese lovers' galette ('Three Cheeses'). Melty and intense. Served with salad to lighten it.

Creamy forestière galette with a smoky touch of bacon. Smooth and fragrant.

Traditional combination of black pudding and apple. Delicate sweet-savory marriage and melting texture.

Galette with flavors from the South of France. Olives (tapenade) and cured ham add character.

Complex vegetarian galette, combining goat cheese, honey, and walnuts. Sweet, crunchy, and rosemary-scented.

Refined galette with a white truffle aroma. Light and aromatic thanks to the arugula.

Fusion galette with Indian-spiced chicken (Tandoori). Creamy and slightly spicy.

Galette with chorizo and softened by cream. Rich and colorful.

Elegant seafood galette. Smoked salmon pairs well with goat cheese and spinach for a creamy dish.

The classic preparation of salmon (cream, lemon, dill/chives) served on a crispy galette.

Very hearty 'double ham' crepe with potatoes and raclette cheese. A filling winter dish.

Regional galette with shredded duck confit. The 'Pommé' (apple reduction) adds a unique sweet touch.

Inspired by Savoyard Tartiflette: Reblochon cheese, potatoes, and bacon. Very rich and melty.

Gourmet galette with scallops. The leek fondue is the perfect traditional accompaniment to scallops.

The most traditional Breton crêpe. Just butter (often salted) and sugar. Simple and delicious.

An even more indulgent version of the butter-sugar, with a generous dose of melted butter.

'Banana Split' style on a crêpe. Very indulgent with the hot-cold of ice cream and chocolate.

Normandy crêpe flambéed, combining apple and almond.

Rich dessert featuring apple in various forms, served with ice cream.

Cheese-dessert crêpe. The goat cheese and fig combination is a classic sweet and savory pairing.

Almond and fruit sweetness with crunch.

Like a 'Poire Belle-Hélène' served on a crêpe. Hot chocolate and pear.

Chocolate and banana flambéed with rum for an island flavor.

The best of Brittany: apples, salted caramel, and ice cream.

All about orange and chocolate, flambéed with liqueur.

Freshness of red berries and creaminess of mascarpone.

The ultimate chocolate/hazelnut crêpe, with ice cream and cream.

The great classic of French cuisine. Flambéed butter, sugar, and orange.