Au Petit Fer à Cheval

Complete menu including a starter, a main course and a dessert or cheese. Allows you to taste the house specialties at a great price.

Lighter formula offering either a starter and a main course, or a main course and a dessert. Ideal for a quick but gourmet lunch.

Soup prepared daily with seasonal vegetables. Served hot, often accompanied by bread.

A daily creation by the chef to start the meal. Varies according to the market and inspiration.

French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Accompanied by fresh salad.

Mixture of grated or thinly sliced raw vegetables (carrots, cabbage, celery, etc.) seasoned with vinaigrette. Fresh and crunchy.

Gourmet salad topped with pan-seared poultry livers, tender and flavorful. A specialty from the Southwest.

Ripe avocado served simply with a classic mustard vinaigrette.

Duck foie gras prepared as a terrine, gently cooked to preserve its melt-in-your-mouth texture. Served with toast, it is a delicate and rich dish.

Slices of fresh tomatoes and Italian buffalo mozzarella cheese. Seasoned with olive oil and basil.

Generous selection of dried meats and artisanal sausages. Ideal for sharing as an aperitif.

Mixed board combining farmhouse cheeses and various charcuterie. A complete cold meal or for sharing.

Traditional preparation based on smoked fish roe (cod or mullet), emulsified. Creamy texture and iodized taste, served with toast.

High-quality Iberian ham, from acorns-fed pigs. Intense nutty flavor and melting fat.

Premium quality artisanal white ham, tender and flavorful. Served cold.

Rounds of farmhouse dry sausage. Authentic taste of dried and seasoned pork.

Pork cooked for a long time in its own fat then shredded. Melting texture, to be spread on bread.

Rustic country pâté with large grains. Rich and meaty flavor.

Thin slices of organic smoked salmon. Tender flesh and delicate smoky flavor, served with lemon and toast.

The daily main course suggested by the chef. Traditional bistro cuisine.

Fresh fish of the day, preparation depending on availability (grilled, pan-fried or in sauce).

Main course version of the poultry liver salad. Hearty and rich.

Raw beef, minced to order and seasoned (capers, onions, mustard, egg yolk). Served with fries and salad.

Beef tartare quickly seared in a pan (back and forth). The outside is cooked but the center remains raw.

Very tender and lean veal. Served with homemade fries and vegetables.

Traditional sausage made from pork tripe, fragrant and with a strong taste. Grilled for crispy skin.

Noble and tender beef cut, grilled to your liking. Topped with a creamy pepper sauce.

Beef stew slow-cooked in red wine with carrots, onions, and bacon. Tender and rich.

Duck leg slow-cooked in its own fat until the meat falls off the bone. Golden and crispy skin.

Side portion: hand-cut fries or seasoned green salad.

Assortment of several raw milk farmhouse cheeses. Ideal for discovering different varieties.

Sheep's milk pressed cheese. Mild flavor and firm texture.

Powerful and creamy sheep's blue cheese, aged in natural cellars. The Carles house is renowned for its artisanal quality.

Famous Norman cheese with a bloomy rind. Runny texture and characteristic rustic taste.

Hard cow's milk cheese, aged for a long time. Fruity and nutty aromas, with occasional salt crystals.

Auvergne cheese with a semi-firm paste and grey rind. Terroir flavor with notes of hazelnut and straw.

Caramelized apple tart cooked upside down. Served warm with thick crème fraîche.

Poached meringue whites floating on a vanilla crème anglaise. Airy and smooth texture.

Rich coffee cake. Likely dense and intense in flavor.

Light cheesecake flavored with lime. Creamy texture on a biscuit base.

Classic dessert made with premium dark chocolate (Valrhona). Airy texture and intense chocolate flavor.

Slice of traditional pastry flan from a renowned bakery. Firm egg custard and shortcrust pastry.

Fresh and creamy dairy product served with seasonal fruits and honey.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar.

Mixed salad with various raw vegetables and smoked duck breast, served on toasted sourdough bread.

Large mixed salad with raw vegetables, smoked duck breast, warm goat cheese on toast and Pata Negra ham.

Rich salad mixing raw vegetables, smoked duck breast, aged Comté, white ham and hard-boiled egg.

Fresh salad with organic smoked salmon from Scotland accompanied by raw vegetables.

Organic seasonal tomato salad, simple and refreshing.

Classic baguette sandwich with artisanal cooked ham.

Baguette sandwich with rustic country pâté.

Baguette sandwich with melting pork rillettes.

Farmhouse dry sausage baguette sandwich.

Vegetarian sandwich with aged Comté and Périgord walnuts.

Fresh sandwich with organic hard-boiled egg, raw vegetables and olive oil.

Morbier cheese sandwich (famous for its ash line) and walnuts

Roquefort blue cheese and walnut sandwich.

Raw milk Camembert cheese sandwich and walnuts.

Goat cheese and vegetable sandwich.

Classic mixed sandwich: ham and aged Comté cheese.

Full sandwich with ham, aged Comté and raw vegetables.

Gourmet sandwich with Pata Negra Iberian ham.

Iberian ham and cheese sandwich.

Organic smoked salmon sandwich.

A simple organic hard-boiled egg, with salt.

Full breakfast including hot drink, fresh fruit juice, fromage blanc with fruit, pastries or bread, butter, jam and honey.

Buttered baguette slices (Isigny butter) with organic jam.

Pure butter croissant, flaky and crispy.

Organic hard-boiled egg.