Midi12 La Fayette

Refreshing cocktail based on vodka, spicy ginger beer, and lime juice. · Piquant and invigorating flavor with a touch of acidity. · Generally served with ice, ideal for starting the meal.

Popular Italian cocktail made with Prosecco (or Champagne here), Aperol, and soda water. · Bright orange color, slightly bitter and sweet taste. · Served very chilled, often with a slice of orange.

Floral variation of the Spritz using St-Germain elderflower liqueur. · Sweet, aromatic, and delicate flavor. · Sparkling and elegant drink.

Glass of sparkling wine with AOC Champagne appellation. · Fine bubbles, fresh and elegant taste. · The festive aperitif par excellence.

Classic French cocktail mixing fruit cream (blackcurrant or peach) with Champagne. · Sweet, fruity, and sparkling. · A more luxurious version of the traditional Kir.

Traditional French aperitif made with dry white wine and fruit cream. · Balance between the acidity of the wine and the sweetness of the fruit. · Light drink very popular at the start of a meal.

Regional variation of Kir using Breton cider instead of wine, enhanced with a touch of Calvados. · Pronounced apple flavor, sparkling and fruity. · Authentic local specialty.

Italian Vermouth (fortified and flavored wine). · The white is soft and floral, the red is more herbaceous and rich. · Best served chilled, neat or on ice.

Norman mistelle obtained by blending unfermented apple juice and Calvados. · Sweet, fruity with notes of cooked apple and prune. · Served chilled as an aperitif.

Pear-based aperitif, likely a blend of pear juice and eau-de-vie. · Sweet and very fruity flavor, highlighting pear. · Original alternative to Pommeau.

Creamy liqueur based on Calvados. · Creamy texture, sweet taste with notes of apple and caramel. · Similar to cream of whisky but with a base of apple brandy.

Rolled and filled buckwheat galette sticks. · Rich and savory blend of foie gras and sweet-savory caramelized onions. · To share with your fingers as an appetizer.

Buckwheat galette sticks with Italian flavors. · Filled with fresh cheese, tomato, and basil sauce. · A light and vegetarian snack.

Buckwheat galette sticks with a classic filling. · A marriage of strong goat cheese, sweet honey, and crunchy walnuts. · A much-loved sweet and savory combination.

A starter that changes regularly based on fresh arrivals and the season. · Details are displayed on the restaurant's blackboard. · Ask your server for more information.

Gourmet salad with breaded warm goat cheese, served on a bed of green salad. · Contrast of textures between melting cheese, crispy coating, and fresh vegetables. · Served with a mild vinaigrette.

Revisited version of the famous Caesar salad. · Contains chicken, parmesan, croutons, and a creamy sauce. · A complete and flavorful dish.

Fresh salad inspired by Mediterranean cuisine. · Mix of crunchy vegetables and salty Feta cheese. · Simply seasoned with olive oil and lemon.

Simple side of young salad greens. · Ideal for adding freshness to a main course.

Complete set menu including a starter, a main course (galette), and a dessert (crêpe). · Allows you to taste the house specialties at a great price. · Dishes change daily.

Simple menu for a quick lunch. · Includes a simple savory galette and a classic sweet crêpe. · A traditional introduction to Breton cuisine.

Traditional menu with a complete galette (ham, egg, cheese). · Followed by a dessert crêpe of your choice. · A hearty and authentic meal.

Lighter set menu replacing the galette with a large salad. · Served with a sweet crêpe for dessert. · Ideal for those who prefer vegetables.

Classic apple cider. · The sweet is sugary and light, the brut is drier and more alcoholic. · Sparkling drink typical of the region.

Breton cider served by the bottle. · Available in sweet or brut version. · Perfect to accompany galettes.

High-quality organic artisanal cider. · Sealed with a cork, natural effervescence. · Authentic and complex apple flavor.

Pink-hued cider, often made from red-fleshed apples. · Fruity, tart, and original flavor. · Low in alcohol.

Exceptional cider aged in oak barrels. · Woody and vanilla notes, reminiscent of Calvados. · Rich and powerful.

Cider made like champagne (traditional method). · Very fine bubbles, dry and refined. · A gastronomic cider.

Strong and complex cider from triple fermentation. · Intense, bitter, and deep flavor. · For lovers of strong beers or distinctive wines.

Concentrated sweet cider obtained by cold processing. · Extremely sweet, syrupy, and intense apple aroma. · Enjoyed like a dessert wine.

The equivalent of cider but made with pears. · Very fine, floral, and slightly tart. · Specialty of the Domfrontais region.

Natural sparkling fruit juice. · Non-alcoholic, very fruity and refreshing. · Ideal for children or those who do not drink alcohol.

Special dessert crêpe that changes with the season. · Creative recipe from the chef. · See the board for daily details.

Traditional wheat crêpes with simple toppings. · Salted butter is an essential Breton classic. · Light and flavorful.

Dessert crêpes with a choice of rich and sweet toppings. · Salted butter caramel is a local specialty. · Ideal for those with a sweet tooth.

Generous crêpe filled with fresh fruit and chocolate. · Classic combination of banana and cocoa. · Melting and satisfying.

Crêpe with flavors of cooked apple and caramel. · Can be flambéed with apple alcohol (Calvados) as an option. · A warm and comforting dessert.

A great classic of French cuisine. · Butter sauce, sugar, and orange. · Often served flambéed for added spectacle and flavor.

Three thick and fluffy pancakes. · Served with your choice of topping. · Anglo-Saxon alternative to Breton crêpes.

Gourmet supplement to add to your dessert. · Homemade whipped vanilla cream or artisanal ice cream. · Adds freshness and creaminess.