Dish of the day
17,80 €
Three choices every day: one meat, one fish, one vegetarian. The quickest option if you are on a schedule.
Menu · Paris 12
The Ty Louis menu
A seasonal Breton menu, cooked from scratch, sourced directly from producers we name. Breton and French dish names are kept, with an explanation in English. No crêpes, no galettes.
Starters
Guémené andouille tasting
11 €Argoat workshop, buckwheat butter.
- Gluten-free
Roasted organic Breton cauliflower, Breton curry
9,80 €Cream and ribot buttermilk with fresh herbs.
- Gluten-free
Foie gras tatin, Luguen farm
14,50 €On a homemade Breton shortbread. Strawberry and Kampot pepper compote in summer, spiced apples in winter.
Crab meat on toasted brioche
15 €Grape seed oil infused with lobster from the Île de Groix.
Half Camembert roasted with Fouesnant buckwheat honey
10 €- Gluten-free
Organic Breton sardines, Maison Gonidec
12,80 €Toast and seaweed butter.
Mains
Breiz’h Burger in puff pastry
21,50 €Bacon, cow’s tomme, tartare sauce, beef patty (French origin), Roscoff onion compote with Kerné cider, hand-cut fries, green salad.
Galette-saucisse, revisited with Savora chantilly
14,80 €Roscoff onion three ways, homemade Beucher Breton sausage, hand-cut fries, green salad.
String-tied andouillette, by hand
24,80 €No additives or preservatives, steam-trimmed, with homemade mash and organic Breton tarragon mustard.
- Gluten-free
Smoked aubergine & buckwheat tabbouleh with mint
19,50 €Organic Breton carrots and courgettes, chickpea hummus with seaweed, sauce vierge, Roscoff onion, samphire, feta, candied lemon.
- Vegetarian
- Cold
- Gluten-free
Beef tartare with Guémené andouille
26 €Belle Noé organic farm wholegrain mustard, hand-cut fries, green salad (approx. 180 g, French origin).
- Cold
- Gluten-free
Choucroute de la mer (seafood sauerkraut)
21,80 €Smoked haddock, salmon, pollock, shallot butter sauce, new potatoes and sauerkraut cabbage.
- Gluten-free
Luguen salad
26,50 €Duck gizzards, confit wings, dried magret, foie gras, green salad, roasted potatoes, tomatoes.
- Cold
- Gluten-free
Organic Roscoff sand carrots, four ways
17,90 €Raw in orange sauce vierge, cooked in miso like a meat, as a mousseline and as pickles, green oil.
- Vegetarian
- Gluten-free
Desserts
Warm kouign-amann with a scoop of “Jampi” ice cream
12,80 €Choose your ice cream flavour.
Homemade far breton with prunes
9 €Brioche French toast, salted butter caramel, “Jampi” ice cream
9,80 €Molten chocolate cake, buckwheat crunch
9 €Neapolitan vacherin with Breton strawberry
12 €Breton shortbread ice cream, homemade meringue with organic Breton egg.
Aged organic Breton cheese tasting
14,50 €Kerguillet dairy: Timanoix, Gwen, Lorientais and Ty Gwen.
- Gluten-free
Champagne gourmand
15 €A glass of champagne and 4 Breton petits fours: a piece of kouign-amann, one of brioche, one of far and a scoop of ice cream. Also served with coffee, tea, herbal tea or the Breton spirit of your choice.
Jampi ice cream coupe
One to four scoops, flavours of your choice. Price depends on the number of scoops, just ask us.
Seasonal menu, made in-house, sourced directly from Breton producers. Kig ha farz returns from October to May. Prices include taxes and service.
Lunch
The set lunch
The quickest and cheapest way to eat Breton here, and what most of the neighbourhood orders on a weekday.
Two courses
21 €
Starter and main, or main and dessert. Your pick.
Three courses
25 €
Starter, main and dessert.
Served at lunch, Tuesday to Saturday. If you are short on time, call ahead and we will have your table and your order ready when you walk in.
First time here?
What to order
Some of these names will be new even to French diners. Here is how we would steer you.
You want the single most Breton thing here
From October to May, kig ha farz, the buckwheat and slow-cooked meat dish that almost never leaves Brittany. The rest of the year, our revisited galette-saucisse: same buckwheat, same region, no crêpe involved.
You came for the sea
The seafood sauerkraut, with smoked haddock, salmon and pollock in a shallot butter sauce. Or start with the Maison Gonidec organic sardines on toast with seaweed butter.
You are vegetarian
Two full main courses, not side dishes: the smoked aubergine with mint buckwheat tabbouleh, or the Roscoff sand carrots served four ways. Both are also gluten-free.
You have room for one dessert only
The warm kouign-amann with a scoop of Jampi ice cream. It is the reason a fair number of people come back.
You want to drink like a Breton
Cider, not wine. Ask for a bottle-fermented Breton cider and let us match it to your plate. If you would rather finish with a spirit, Brittany distils excellent whisky, including the world’s first buckwheat whisky.
Dinner, the long way
La Traversée bretonne
53 € per person
One set menu in four acts, built to be eaten slowly. We created it for the Linkeat networking dinners, then opened it to everyone. The three ciders and the three liqueurs are included in the price; the wine pairing is the only extra.
01
The arrival
Three ciders to taste, side by side: natural, chestnut, buckwheat. Then a large sharing board lands in the middle of the table.
- Foie gras tatin
- Crab meat with Breton curry
- Guémené andouille
- Terrine with cider and Roscoff onions
- Breton cauliflower roasted with Breton curry
02
Land and sea
Then the main course, the one that decides the evening.
- Seafood sauerkraut with smoked haddock
- Galette-saucisse, revisited
- Slow-cooked poultry from the Redon area
- Breiz’h burger in puff pastry, with Roscoff carrots four ways
Your choice of one
03
The pairing
A glass of wine chosen to match the plate you picked. The pairing is proposed at the table.
Wine charged separately, not included in the 53 €
04
Breton sweetness
A generous dessert plate to share, then three Breton liqueurs.
- Jampi ice cream with Breton shortbread
- Kouign-amann
- Far breton
- Brioche with salted butter caramel
- Fine de Bretagne, Plougastel strawberry liqueur, élixir d’Armorique
Where it comes from
Producers we name
Almost every line on the menu carries a name, and that is the point. The andouille is from the Argoat workshop, the sardines from Maison Gonidec, the butter and cheeses from the Kerguillet dairy, the sausage from Maison Beucher, the foie gras and duck from the Luguen farm, the ice cream from Jampi, the onions and carrots from Roscoff, the honey from Fouesnant.
Alicia and Julien, who run the place, drive to Brittany to meet these producers rather than order from a catalogue. If you want to know who grows what, the French side of the site has a page on our short supply chain, with photographs from the road.
Before you order
Menu questions
Do you serve crêpes or galettes?
No, and that is deliberate. Ty Louis is a Breton restaurant with no crêpes and no galettes on the menu. We serve the rest of Breton cooking: buckwheat, salted butter, charcuterie, seafood, slow-cooked dishes and cider. Paris has excellent crêperies and we will gladly point you to one.
Is there a set lunch menu?
Yes, at lunch from Tuesday to Saturday: a dish of the day at 17,80 € with a meat, a fish and a vegetarian choice, two courses at 21 €, or three courses at 25 €. If you are pressed for time, call ahead and we will have everything ready.
Do you have a tasting menu?
Yes. “La Traversée bretonne” is a set menu in four acts at 53 € per person: three ciders and a sharing board on arrival, a main of your choice, a wine pairing, then a shared dessert plate with three Breton liqueurs. The ciders and liqueurs are included; the glass of wine is charged separately.
Do you have vegetarian dishes?
Yes, and they are proper main courses. The smoked aubergine with mint buckwheat tabbouleh and the Roscoff sand carrots four ways are both on the menu year-round, and both are gluten-free. Several starters are vegetarian too, such as the roasted organic Breton cauliflower.
Do you have gluten-free options?
A good number, because buckwheat contains no gluten. Dishes we can serve gluten-free are marked on the menu. As in any working kitchen, tell your server when you order so we can check the details for you.
When is kig ha farz on the menu?
From October to May. It is a winter dish and we would rather serve it in season than all year round. In the warmer months the menu shifts to buckwheat salads, seafood and lighter plates.
Do prices include service?
Yes. Prices on the menu include taxes and service, as everywhere in France. Tipping is not expected, though it is always welcome.
Which cards do you take?
Credit and debit cards, cash, and American Express, which is not a given in Paris restaurants. French luncheon vouchers (titres-restaurant, paper or card) are accepted. Chèques-vacances holiday vouchers are not.
Will the menu be the same when I visit?
Mostly, but not exactly. The menu is seasonal and follows what our Breton producers send, so individual dishes rotate. The spirit does not change: named producers, cooking from scratch, and no crêpes.
Reservations
A Breton table in Paris 12
Tuesday to Saturday, lunch and dinner, non-stop service.
240 rue du Faubourg Saint-Antoine, between Bastille and Nation.