Au Petit Riche

A salad made of high-quality green lentils (Label Rouge) and pieces of smoked bacon. A rustic and flavorful dish, typical of French bistros. · The taste is earthy from the lentils, enhanced by the salt and smokiness of the bacon. · Eaten cold or warm as a starter.

A traditional pâté en croûte made with a meat filling (pork, foie gras) and pistachios, baked in shortcrust pastry. · Complex texture combining the crispness of the pastry, the tenderness of the meat, and the freshness of the jelly. · Eaten cold, often with gherkins.

Hot soup made from caramelized onions and beef broth, topped with bread and gratinated cheese. · Rich, sweet and savory flavor, with a melting and stringy texture thanks to the cheese. · Be careful, it is served very hot.

Land snails served in their shells, filled with garlic and parsley butter. · The texture is slightly firm, the taste is dominated by the garlicky butter and herbs. · Use the special tongs to hold the shell and the small fork to extract the snail.

Colorful salad of oven-baked beets, served with a spiced yogurt and goat cheese. · Sweet and earthy beet flavor balanced by the freshness of the yogurt and the character of the goat cheese. · Light and fresh vegetarian starter.

Whole baked Camembert cheese until melted, flavored with honey and thyme. · Creamy and runny texture, strong cheese flavor softened by honey. · To be eaten by dipping pieces of bread (focaccia) into the hot cheese.

A slice of homemade duck foie gras, served with a sweet and savory fruit accompaniment. · Extremely melting and creamy texture, rich and delicate taste. · Enjoy by lightly spreading on toasted or brioche bread.

Rustic pork country pâté, served simply with salad and gherkins. · Coarse and meaty texture, authentic seasoned meat taste. · Eaten cold with good bread.

Hard-boiled eggs cut in half, the yolk mixed with mayonnaise and herbs, then returned to the white. · Creamy and smooth texture. · A great classic of French bistro starters.

Smoked fish fillets marinated in oil, served with cooked potatoes. · The herring has a pronounced smoky and salty taste, softened by the melting texture of the potatoes. · Traditional brasserie dish.

Beef bones cut and roasted in the oven to cook the marrow inside. · The marrow is fatty, rich, and gelatinous, with a concentrated beef flavor. · To spread on toasted bread and sprinkle with salt.

Pan-seared scallops served with melting leeks. · The scallops are tender and sweet, pairing well with the sweetness of the leeks. · Refined seafood dish.

Grilled sea bream fillet served with vegetables and a light lemon sauce. · White fish, firm and delicate flesh. · Light and healthy dish.

Smoked haddock fillet coated in a rich butter sauce, served with a poached egg. · The smoky flavor of the fish contrasts with the creaminess of the sauce and the egg. · Rich and comforting dish.

Beef cut slowly stewed until extremely tender. · The meat falls apart with a fork, served with sweet carrots. · Flavorful dish in sauce.

Tender grilled beef cut, accompanied by an emulsified butter and tarragon sauce. · Juicy meat and rich, aromatic sauce. · A classic of French gastronomy.

Premium quality chicken breast, served with a creamy puree. · The poultry is tender, accompanied by a simple and flavorful meat jus. · Family and comforting dish.

Veal stew simmered with tomato, garlic, and white wine. · Tender meat in sauce, rich in flavor. · Historic French recipe.

Whole or cut cauliflower, roasted and coated with a blue cheese sauce (Fourme d'Ambert). · Combination of the vegetal taste of cabbage and the richness of cheese. · Gourmet vegetarian dish.

Risotto-style dish prepared with spelt grains (ancient cereal) instead of rice. · Firmer and crunchier texture than rice, bound with creamy cheese. · Rich vegetarian dish.

Hot sandwich with white bread, ham and cheese, here revisited with truffle. · Crispy on the outside, melting on the inside with a luxurious truffle aroma. · High-end version of the famous cafe sandwich.

A type of elongated, puffed dumpling made from fish (pike) and choux pastry. · Very light and airy texture, served with a rich seafood sauce. · Famous specialty of the city of Lyon.

Raw beef, finely cut with a knife and seasoned. · Fresh and tender texture, taste enhanced by condiments (capers, onions, sauce). · Served cold with hot fries.

Very traditional dish made of poached pieces of veal head. · Particular texture, gelatinous and melting. Served with herb and caper sauces. · For offal and authentic cuisine lovers.

Selection of French cheeses served with a sweet apple condiment. · Allows you to taste different varieties and textures of cheese at the end of the meal.

Vanilla cream dessert covered with a thin layer of crunchy caramelized sugar. · Contrast between the hot/crispy top and the cold/creamy bottom. · Iconic French dessert.

Very light and airy dessert based on fresh cheese and whipped cream. · Mousse-like texture, fresh and milky taste. · Often served with fruit or a coulis.

Cream puff filled with vanilla ice cream and topped with hot chocolate sauce. · Gourmet, mixing temperatures and textures.

Mix of seasonal fruits cut and served in their juice or a light syrup. · Very fresh, light and fruity dessert.

Airy dark chocolate dessert. · Light texture and intense cocoa flavor. · A simple and effective classic.

Leavened cake soaked in a rum syrup, served with whipped cream. · Spongy and very moist texture, sweet and alcoholic taste.

Artisanal scoops of sorbet or ice cream. · Refreshing at the end of the meal.

A coffee (or tea) served with several small miniature desserts. · Ideal for tasting a bit of everything without having a whole dessert.

Set lunch menu at a fixed price. Includes two dishes of your choice from a limited selection.

Set 3-course menu at a fixed price, based on a selection of classic dishes.

All-inclusive package including the full meal as well as drinks (wine, water, coffee).

Menu specially designed for children under 12 years old, with a simple main course (ground beef patty) and sides.