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Bistro La Chaumière
Galettes, croque monsieur, oeufs cocotte; dinner adds soupe à l'oignon, moules-frites, bouillabaisse, confit de canard, boeuf bourguignon.
Galettes Bretonnes
Confit de Canard
Moules-Frites
Boeuf Bourguignon
Croque Madame
Shakshouka
Authentic Breton buckwheat galettes; eggs typically cooked to order on top.
Duck leg slowly cured and cooked in its own fat until the skin shatters and the meat melts. Classic French technique, perfectly executed.
Mussels in white-wine broth with crispy French fries.
Slow-braised beef in red wine with mushrooms and pearl onions.
Grilled ham and Gruyere sandwich with bechamel, crowned with a perfectly fried egg. Lunchtime perfection.
Eggs poached in spiced tomato-pepper sauce; brunch staple.
Steak au Poivre
Seared steak with a crushed peppercorn crust and cognac cream sauce. Bold, warming, and unmistakably French.
Soupe a l'Oignon
Classic French onion soup with deeply caramelized onions, rich beef broth, and a bubbling cap of melted Gruyere.
Apple Caramel Crepe With Ice Cream
Based on 166 reviews
Ask anything — about dishes, dietary options, ambiance, or reservations.
