Natural cider
Cidre nature: plain Breton cider, the classic of the three.
Tasting menu · Paris 12
A Breton tasting menu in four acts
La Traversée bretonne is the signature menu at Ty Louis: three ciders and a sharing board, a Breton main of your choice with a wine pairing, then a dessert plate to share and three liqueurs. Regional French cooking from Brittany, made for sharing, at 53 € per person.
- 53 € per person
- Four acts
- Dinner, Tuesday to Saturday
Ty Louis, a Breton restaurant at 240 rue du Faubourg Saint-Antoine in the 12th arrondissement of Paris, between Bastille and Nation, serves La Traversée bretonne, a set tasting menu in four acts at 53 € per person, at dinner from Tuesday to Saturday. The price includes three Breton ciders, a sharing board, a main course of your choice, a shared dessert plate and three Breton liqueurs. The only extra is the glass of wine suggested to go with your main.
The idea
A tasting menu from one French region
A tasting menu usually walks you through a chef’s repertoire. This one walks you through a region. Brittany is the peninsula at the far western tip of France, and its cooking runs on buckwheat, salted butter, pork, shellfish and cider rather than wheat and wine. La Traversée bretonne, “the Breton crossing”, is our way of bringing that coast to the 12th arrondissement for one evening.
It is not a menu like the others: it is an experience in four acts that takes its time. It opens with a cider tasting and a board set down in the middle of the table. Then you choose your main, enjoy it with a glass picked to go with it, and close the evening on a run of Breton sweets and their liqueurs.
One thing to know before you come: Ty Louis is a Breton restaurant, not a crêperie. There are no crêpes or galettes on this menu or on the à la carte menu. If the names on the board are new to you, our guide to Breton food explains them.
The menu
A Breton crossing in four acts
There is no starter here in the usual sense. The evening starts with a moment, then moves forward one service at a time, from the first cider to the last glass.
The arrival
A taste of the open sea
The evening opens with three ciders tasted side by side: natural, chestnut and buckwheat. Then a large board lands in the middle of the table, to share, pass around and talk about.
- Foie gras tatinFoie gras from the Luguen farm on a homemade Breton shortbread, with strawberries and Kampot pepper in summer, spiced apples in winter.
- Crab meat with Breton curryOn toasted brioche, with grape seed oil infused with lobster from the Île de Groix.
- Guémené andouilleSmoked pork sausage from the Argoat workshop, with buckwheat butter. Say “an-dwee de gay-men-ay”.
- Terrine with cider and Roscoff onions
- A starter of the moment
You pick, you taste, you compare notes. Brittany settles in.
The heart of the meal
Land and sea
Then you choose your main course, the one that matches your mood that night. Generous, grounded plates.
Your choice of one
- Seafood sauerkraut with smoked haddockChoucroute de la mer: smoked haddock, salmon and pollock in a shallot butter sauce, with new potatoes and sauerkraut cabbage.
- Galette-saucisse, revisitedSay “ga-let so-sees”. Savora mustard chantilly, Roscoff onion three ways, Breton sausage from Maison Beucher, hand-cut fries and a green salad.
- Slow-cooked poultry from the Redon area
- Breiz’h burger in puff pastry, with Roscoff carrots four waysBreizh is Breton for Brittany. Puff pastry made the kouign-amann way, with bacon, cow’s tomme, tartare sauce, a French beef patty and Roscoff onion compote cooked in Kerné cider.
The pairing
Time slows down
The meal carries on around a glass of wine chosen to go with your plate. We suggest a pairing based on the main course you picked.
Wine charged separately, not included in the menu price
Conversations settle in, and the evening slows down.
The finale
Breton sweetness
Then comes the sweet part, the kind that tastes like a childhood memory: a generous dessert plate to share.
- Jampi ice cream with Breton shortbread
- Kouign-amannSay “kween-ah-mann”: Breton for butter cake, caramelised salted butter and sugar folded into the dough. Served warm.
- Far bretonA dense, custardy Breton flan. Homemade, with prunes.
- Brioche with salted butter caramelCooked like French toast.
Served with three Breton liqueurs to taste: fine de Bretagne, Plougastel strawberry liqueur and élixir d’Armorique.
The whole experience for 53 € per person, ciders and liqueurs included. The glass of wine with your main is the only extra.
What is included
Built to be shared
One menu, no decisions to make when you sit down apart from your main course. Most of what lands on the board and the plates comes from Breton producers we name, cooked to recipes that are still very much alive in Brittany. You just let the evening carry you.
Collège Culinaire de FranceBIO BREIZH
- Format
- One set menu in four acts
- Price
- 53 € per person
- On arrival
- 3 Breton ciders to taste + a sharing board (included)
- The main
- Your choice of 4 land and sea signatures (included)
- The pairing
- A glass of wine suggested with your main (charged separately)
- The finale
- Shared Breton dessert plate + 3 liqueurs to taste (included)
In your glass
Three ciders, three liqueurs
Brittany drinks cider where the rest of France drinks wine. These are the six tastings that come with the menu, all included in the price.
Chestnut cider
Cidre à la châtaigne: Breton cider flavoured with chestnut.
Buckwheat cider
Cidre au sarrasin: cider with buckwheat (blé noir), the grain behind most of Breton cooking.
Fine de Bretagne
A Breton brandy distilled from cider, served as a digestif.
Plougastel strawberry liqueur
Plougastel, near Brest, is Brittany’s strawberry town. This is its fruit in a glass.
Élixir d’Armorique
A Breton herbal liqueur. Armorique is the old name for the Breton peninsula.
Curious about Breton cider beyond the menu? Our guide to Breton cider in Paris.
Where it comes from
Made for Linkeat, open to everyone
We first designed La Traversée bretonne for the Linkeat networking dinners held at Ty Louis: a format in several acts that gets people talking, gets passed around the table, and gives a group of strangers time to actually meet. Guests liked it so much that we opened it to everyone.
So you can book it like any other dinner at Ty Louis, with nothing to sign up for.
Book
Book La Traversée bretonne
The menu is served in the evening, Tuesday to Saturday. Book your table online or call us, and tell us about any diet or allergy when you book: we adapt the experience so that nobody leaves hungry.
240 rue du Faubourg Saint-Antoine, 75012 Paris, at the Nation end of the street. Metro Reuilly-Diderot (lines 1 and 8), one stop from Gare de Lyon on line 1. How to get here.
Good to know
La Traversée bretonne: your questions
What is La Traversée bretonne?
It is the signature tasting menu at Ty Louis, a Breton restaurant in the 12th arrondissement of Paris. It runs in four acts: three ciders and a sharing board on arrival, a Breton main course of your choice with a suggested wine pairing, then a shared plate of Breton desserts with three liqueurs. The name means “the Breton crossing”.
What is included in the 53 €?
The menu costs 53 € per person. That single price covers the three ciders on arrival, the sharing board, your main course, the dessert plate and the three Breton liqueurs at the end of the meal.
Are drinks included?
The tastings are. The three ciders on arrival (natural, chestnut, buckwheat) and the three Breton liqueurs with dessert (fine de Bretagne, Plougastel strawberry liqueur, élixir d’Armorique) are part of the menu price. The glass of wine suggested to go with your main course is charged separately.
Is it a fine-dining tasting menu?
Not in the sense of a long series of small plates. It is a regional French set menu built around sharing: a board for the table, one full main course per person, then a dessert plate to share. Expect generous Breton cooking rather than a gastronomic sequence.
Can I get it at lunch?
No. La Traversée bretonne is served in the evening, Tuesday to Saturday. At lunch there is a set lunch menu instead, which you will find on our English menu page.
How long does it take?
We do not publish a set duration. It is four acts at dinner, designed to be eaten slowly, so plan on an unhurried evening rather than a quick meal before a show.
Is there a vegetarian or gluten-free version?
As listed, all four mains contain meat or fish, and several items (brioche, shortbread, kouign-amann, puff pastry) are made with wheat. Vegetarian adaptations are possible, and buckwheat, the base of much Breton cooking, contains no gluten. Mention your diet or allergies when you book so the kitchen can adapt your plate. The kitchen is not a certified gluten-free environment.
Do I need to book?
Yes, booking is recommended. The menu is served in the evening and some elements are prepared according to the number of guests expected. Book online or call the restaurant.
Do I need to go through Linkeat?
No. We created La Traversée bretonne for the Linkeat networking dinners, then opened it to all our guests. You can book it directly at Ty Louis like any dinner.
Is service included in the price?
Yes. As everywhere in France, menu prices include taxes and service. Tipping is not expected, though it is always welcome. We take credit and debit cards, including American Express, and cash.
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.