Crêperie Suzette

A classic French savory pancake (galette) made with buckwheat flour. Filled with melted Emmental cheese, sliced ham, and a sunny-side-up egg. Nutty, savory, and satisfying.

A savory buckwheat galette featuring salty bacon, egg, and melted Emmental cheese. Rich and smoky flavors wrapped in a crisp crepe.

A vegetarian galette combining mild Emmental and tangy goat cheese with tomato sauce and fresh basil. A Mediterranean-inspired flavor profile.

A buckwheat galette filled with tuna, onions, and tomato sauce, topped with melted cheese and basil. Hearty and savory with a seafood touch.

A creamy galette filled with chicken, mushrooms, and Emmental cheese. The cream sauce adds richness to the nutty buckwheat base.

A hearty, mountain-style galette featuring melted Raclette cheese, potatoes, bacon, and cream. Very rich and filling, similar to a tartiflette inside a crepe.

A three-cheese galette with Emmental, pungent blue cheese, and creamy goat cheese. A strong and savory choice for cheese lovers.

A gourmet galette with earthy mushrooms and luxurious truffle cream. Rich, aromatic, and savory.

A vegetarian galette filled with spinach and cream, accented with tomato sauce and basil. Fresh and creamy flavors.

A seafood galette featuring smoked salmon and cream with a touch of lemon and basil. Served with fresh green salad for a lighter meal.

A substantial galette with minced beef, egg, and cheese in a tomato base. Similar to a Bolognese sauce inside a crisp buckwheat pancake.

A simple side salad of fresh greens and basil. Light and refreshing.

A mixed salad with chicken, corn, tomato, hard-boiled egg, and nuts. A wholesome and varied dish with crunchy textures.

A fresh vegetable-heavy salad with green beans, mushrooms, tomatoes, and egg. Crisp and healthy.

A classic chef-style salad with ham, cheese (Edam), egg, and tomatoes on greens. Savory and filling.

A classic sweet crepe (wheat pancake) served simply with butter and sugar. The heat melts the butter and caramelizes the sugar slightly.

A simple sweet crepe sprinkled with brown sugar (cassonade). Offers a slight molasses flavor and crunch.

A sweet crepe flavored with fresh citrus juice and sugar. Zesty, sweet, and tangy.

A sweet crepe filled with rich, house-made chocolate sauce. Warm, gooey, and indulgent.

A sweet crepe drizzled with maple syrup. Sweet with unique woodsy notes.

A sweet crepe topped with honey and crushed nuts. Crunchy and sticky-sweet.

A sweet crepe with caramel sauce (often salted butter caramel in French creperies). Rich and buttery.

A sweet crepe served with a sauce made from red berries (coulis). Fruity, tart, and sweet.

A classic sweet crepe filled with fruit jam. Simple and fruity.

A sweet crepe filled with chestnut spread (crème de marrons). A very popular French flavor—sweet, earthy, and smooth.

A sweet crepe spread with Nutella hazelnut cocoa spread. A global favorite.

A sweet crepe filled with cooked fruit slices. Soft and comforting.

A sweet crepe filled with cooked apples and drizzled with caramel sauce. A classic flavor combination.

A sweet crepe with banana slices and chocolate sauce. Rich and filling.

A sweet crepe with chestnut puree and whipped cream. The cream balances the sweetness of the chestnut.

The iconic Crepe Suzette flavored with Grand Marnier liqueur. Citrusy, sweet, and alcoholic.

A variation of the Crepe Suzette using Calvados (apple brandy). Warm, aromatic, and spirited.

A side of fresh whipped cream (Chantilly). Adds creaminess to any dessert.

Shredded coconut topping. Adds texture and tropical flavor.

Baked dessert with a layer of apples topped with crisp buttery crumbs. Served with sour cream and caramel.

A classic French custard dessert topped with a layer of hard caramelized sugar. Creamy vanilla interior with a crunchy top.

A scoop of premium ice cream or sorbet from Berthillon, a famous Parisian ice cream maker known for intense natural flavors.