The story
Tucked into the picturesque village of Beuvron-en-Auge, La Colombash is listed as a dessert shop but earns equal praise for its savory offerings. “Where The Foodies Go” stopped by during a Normandy road trip and called it a “fantastic restaurant” with an excellent lineup of Breton galettes and crêpes, alongside great cider-based cocktails and a cozy atmosphere. Its solid 4.6 rating reflects that blend of local flair and relaxed hospitality.
The creator singled out two dishes: a buckwheat galette piled with smoked sausage, mashed potatoes, and melted cheese fondue; and a sweet crêpe layered with Chantilly cream, salted butter caramel gelato, and more salted butter caramel sauce. A Kir Normand rounds out the meal, making this a local spot worth lingering in.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
“We had two aperitifs — a Kir with white wine, and the signature of Colombash: a Kir made with dry cider and pommeau. Just to stay on theme with the day. It's an alcoholic, fizzy apple — apple juice, cider, pommeau — delicious.”
What creators say
1 creator has covered La Colombash. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Normandia: Caen, Route du Cidre e Beuvron-en-Auge - Viaggio In Francia - Ep. 4 · @ 11:40
A fantastic restaurant in Beuvron-en-Auge serving excellent Breton galettes and crepes, with great cider-based cocktails and a cozy atmosphere.
Dishes mentioned
Galette Saracena con Salsiccia Affumicata, Patate Schiacciate e Fonduta di Formaggi
I had a buckwheat galette with smoked artisan sausage, mashed potatoes, and a fondue of three of the four Normandy cheeses — all wrapped in a buckwheat crepe. Oh my God, how good is this! Galettes are one of my favorite things in France, and these are Breton crepes with normal ingredients. I love it — light, with the smoked sausage and the apple cooked in Calvados and smoked bacon. The cheese is amazing, plus the smokiness from the bacon and the sweetness of the apple. Great place, we guessed right again.
Crepe di Grano Saraceno con Crema Chantilly, Gelato al Caramello al Burro Salato e Salsa al Caramello al Burro Salato
To end the day lightly, another buckwheat crepe with homemade Chantilly cream, apple cooked in Calvados, salted butter caramel ice cream, and salted butter caramel sauce. Spectacular dinner — good, good, good, good, good, good! We spent 42 euros including aperitifs.
Kir Normand
We had two aperitifs — a Kir with white wine, and the signature of Colombash: a Kir made with dry cider and pommeau. Just to stay on theme with the day. It's an alcoholic, fizzy apple — apple juice, cider, pommeau — delicious.
