Au Petit Bistrot

Snails traditionally cooked in parsley butter and garlic. A classic French gastronomic starter, served hot in their shells.

Foie gras served with toast and a sweet touch of fig jam. Rich and melting texture, delicate and creamy flavor.

Thin slices of raw beef marinated in olive oil and basil. Fresh and light dish, highlighting the quality of the meat.

Warm goat cheese wrapped in crispy pastry, drizzled with honey. The sweet and savory combination and texture contrast make it a gourmet starter.

Poached egg served with cream sauce and country ham. A comforting dish with a runny yolk.

Mussels served in a small pot with a rich crustacean sauce. Intense marine flavors.

Small square pasta filled with cheese and parsley, baked with a dill-flavored cream. A melting and flavorful regional specialty.

Raw salmon cut into small cubes and seasoned according to the chef's recipe. Fresh and aromatic.

Traditional soup with caramelized onions, served with bread and gratinated cheese on top. Hot, flavorful, and hearty.

Creamy soup made with blended seasonal vegetables. Mild and light.

Mixed green salad garnished with grilled lardons and a poached egg. A classic bistro salad, similar to a Lyonnaise salad.

Toasts of grilled bread topped with warm goat cheese, served on green salad. The melted cheese contrasts with the freshness of the salad.

Large composed salad with warm goat cheese on toast, tomatoes, and cured ham. A complete and rustic dish.

Rich salad with foie gras, sautéed potatoes, and lardons. Ideal for lovers of Southwest flavors.

Hearty salad with chicken, green vegetables, potatoes, and egg. Balanced and nutritious.

Long pasta served with a creamy salmon sauce. Rich and flavorful dish.

Pasta served with a beef and tomato sauce. A classic Italian dish loved by all.

Pasta prepared with a sauce based on eggs, cheese, lardons, and black pepper. Creamy and peppery.

Pasta seasoned with green pesto (basil, garlic, pine nuts, parmesan, and olive oil). Aromatic and vegetarian.

Thick grilled beef steak, served with your choice of sauce. Tender and juicy.

Fine piece of marbled beef (approx. 300g) grilled to your liking. Served with a sauce to enhance the meat's flavor.

Delicate French specialty, reminiscent of chicken texture with a finer flavor, sautéed in garlic and parsley butter.

Tender chicken fillet served with a creamy mushroom sauce. A mild and comforting dish.

Grilled leg of lamb slice, flavored with thyme. The meat is flavorful with a pronounced taste.

Mediterranean-inspired dish with layers of eggplant, zucchini, and minced meat, baked gratin.

Raw minced beef, seasoned (capers, onions, sauce), served with fries and salad. A brasserie classic.

Duck leg slow-cooked in its own fat until melting, crispy skin. Served with sautéed potatoes.

Grilled duck fillet, served pink. Accompanied by a sweet and savory or pepper sauce of your choice.

Scallops lightly seared in a pan. Tender and delicate flesh.

Piece of roasted salmon cooked in the oven or pan. Rich in omega-3, melting flesh.

Large prawns sautéed then flambéed with anise liqueur. Fragrant and spectacular.

Selection of aged cheeses, served with bread. Ideal to finish the meal before dessert.

Airy and rich chocolate dessert. Light and mousse-like texture.

Italian jellied cream dessert, served with a red or yellow fruit sauce. Fresh and creamy.

Caramelized upside-down apple tart, served warm with a spoonful of thick crème fraîche.

Frozen dessert with honey, almonds, and candied fruits, topped with fruit coulis. Similar to ice cream but more textured.

Vanilla cream topped with a thin layer of crunchy caramelized sugar. Hot-cold contrast and creamy texture.

Digestive dessert consisting of lemon sorbet with vodka. Very refreshing.

Cream puffs filled with vanilla ice cream and covered with hot chocolate sauce. A gourmet classic.

Chocolate lava cake, served warm with a scoop of vanilla ice cream.