-----> Les Galettes




History of the Crèpes
The story goes that Galettes appeared around 7 000 B.C. They were made from water and various flour. The concept is found in every world civilization.

During the 12th century, the Crusaders brought buckwheat from Asia Minor and it began to be cultivated in Brittany. As early as the 14th century, the Bretons (habitants of Brittany) developed this gastronomic tradition by adding different fillings to the galette. The Crèpe, made from milk and enriched flour, goes back to the Roman times where they were prepared for the Lupercales, celebrations which honored the return of Spring and the promess of future harvest.

Today, Crèpes and Galettes are still festive meals. The French celebrate the Chandeleur every February 2. They hold a coin in one hand while tossing the Crèpe and making a wish, in hopes of a year filled with riches.

Nowadays there are more and more variations of Crèpes and Galettes accompanied by diverse fillings. They stand as a reknown gastronomic specialty.


-----> Please note that prices and availability are subject to change.
last update: December 13, 2017

Les Galettes de sarrazin / Our Buckwheat Crepes
Jambon Fromage
Ham and cheese - $8.50
(Add sunny side up egg + $1.50)
Le canard
Duck confit, mushrooms, sundried tomato relish, red onion,
old grain mustard sauce
- $14.95
Marie
Mushroom fricassee, Swiss cheese, herb de Provence, light cream sauce - $9.25
Voyageur
Lamb sausage, poached cranberries, apple, honey Dijon sauce - $13.95
La baie
Crab,Bay scallops,mussels, melted leeks, Creamy Champagne sauce - $14.95
Lyonnaise
Garlic sausage, Steamed red potatoes, Savarin cheese, pistachio oil drizzle) - $13.95
La cocotte
Sauteed chicken breast, asparagus tips, carrot brunoise, creamy
paprika-garlic sauce
- $12.95
Florentine
Smoked salmon, melted baby spinach, poached egg, dill crème fraiche - $13.95