Le Relais de Bretagne

Rustic traditional terrine made from pork, herbs, and spices. Firm and grainy texture, rich and meaty flavor. Enjoyed cold with bread and pickles.

Cooked asparagus served warm or cold. Accompanied by a classic vinaigrette sauce (oil, vinegar, mustard). Mild, slightly vegetal flavor enhanced by the sauce.

Plate composed of various raw vegetables and cold starters such as eggs, cucumbers, carrots, and tomatoes. Fresh and varied, ideal for tasting several flavors.

A classic French bistro dish consisting of hard-boiled eggs topped with mayonnaise. Creamy and smooth texture.

Tender inner part of the stem of certain palm trees. Delicate flavor reminiscent of artichoke, crisp and tender texture. Served fresh with a vinaigrette.

The most tender and fleshy part of the artichoke. Sweet and slightly nutty flavor. Served cold, often with a vinaigrette.

Simple salad of sliced fresh tomatoes. Seasoned with oil, vinegar, and herbs. Refreshing and light.

Mixed salad combining the freshness of vegetables with the crunch of nuts. A balanced starter with eggs and avocado.

Mix of fresh seasonal raw vegetables, generally including cucumber, avocado, egg, and tomatoes. Fresh and crunchy.

Alternating slices of fresh tomatoes and mozzarella cheese. Seasoned with olive oil and basil. Mild, creamy, and fresh.

Half avocado served with vinaigrette in the hollow of the fruit. Rich and buttery texture, enhanced by the acidity of the sauce.

Avocado filled with shrimp, often topped with cocktail sauce (mayonnaise and ketchup). Classic sweet and savory and creamy mix.

Oven-baked pâté made with rabbit meat. Finer flavor than pork pâté, served cold in slices.

Green salad topped with duck foie gras or confit gizzards. A rich and gourmet dish typical of southwestern France.

Large, very complete mixed salad with chicken, various vegetables, and egg. Sufficient for a light meal.

Green salad topped with slices of smoked salmon. Smoky and salty flavor of the fish balanced by the freshness of the salad.

Green salad with pan-fried smoked bacon lardons (small pieces of pork belly). Often served with croutons. Smoky and crispy flavor.

Quarter or half chicken cooked in the oven or rotisserie. Golden and crispy skin, tender meat.

Breaded chicken cutlet, stuffed with ham and melted cheese. Crispy on the outside, melting on the inside.

Spicy red sausages made from beef and lamb, typical of the Maghreb. Grilled, spicy flavor.

Slow-roasted mutton or lamb, usually on a spit. Very tender meat with a pronounced flavor.

Marinated poultry pieces grilled on a skewer. Tender and lightly grilled.

Assortment of different grilled meats: poultry, lamb, and spicy sausages. Ideal for meat lovers.

Beautiful grilled beef cut, served with maître d'hôtel butter (butter mixed with parsley and lemon juice) that melts over the hot meat.

Small grilled lamb chops. Tender meat on the bone, characteristic flavor.

Large piece of beef with its bone, grilled. Generous, juicy, and very flavorful cut.

The most tender cut of beef, served with a creamy green peppercorn sauce. A blend of the meat's tenderness and the pepper's aromatic spiciness.

Very tender and lean cut of beef, simply grilled to appreciate the quality of the meat.

Long-fibered beef cut, renowned for its flavor. Slightly firmer texture than fillet, very tasty.

Beef flank steak served with a choice of sauces: pepper (spicy), shallot (mild and flavorful), or roquefort (creamy blue cheese).

Beef steak topped with pepper sauce. A brasserie classic.

Simply grilled beef steak.

Finely chopped raw beef seasoned (capers, onions, mustard, egg yolk). Served fresh.

Grilled ground beef steak. Simple and juicy.

The most complete couscous, served with semolina, vegetables, and an assortment of meats (often lamb, chicken, merguez, and skewers).

Couscous served with roasted lamb or mutton.

Couscous served with spicy sausages (merguez).

Couscous served with simmered or grilled chicken pieces.

Couscous with grilled turkey skewers and merguez.

Weekday lunch menu. Allows you to choose two dishes from a selection. Excellent value for money.

All-you-can-eat beef menu, available at all times. Includes a starter, a rib steak with fries, and an ice cream for dessert.

Assortment of classic French cheeses, generally including soft cheeses like Brie and Camembert, and goat cheese.

Traditional dessert: egg custard topped with golden liquid caramel. Smooth and melting texture.

Airy and rich dark chocolate dessert. Light and mousse-like texture.

Classic tart filled with baked apple slices on a pastry base.

Upside-down apple tart where the apples are caramelized in butter and sugar before the pastry is baked. Served warm.

Tart filled with a tangy and sweet lemon cream.

Mix of fresh seasonal fruit pieces in their juice or a light syrup.

Vanilla ice cream with a meringue center, coated with hazelnut pieces or praline.

Frozen dessert consisting of a banana cut in half, scoops of ice cream (vanilla, chocolate, strawberry), and whipped cream.

Frozen cup inspired by Brittany, with caramel and sometimes a touch of apple liqueur (Calvados).

Selection of fruit sorbets (blackcurrant and lemon). Fresh and light.

Rich chocolate frozen cup for cocoa lovers.

Classic dessert composed of poached pears served with vanilla ice cream and drizzled with hot chocolate sauce.

Frozen cup with coffee flavors.

A classic frozen dessert: coffee or chocolate ice cream, drizzled with cold espresso (for coffee) or chocolate sauce, and topped with plenty of whipped cream.

Fresh strawberries served with cream or whipped cream.