Au Petit Village

A complete lunch formula including a starter, a main course, and a dessert. Offers a variety of traditional French or oriental flavors. Enjoy as a full and balanced meal.

The chef's special dish, which changes daily according to market produce. Guarantees freshness and variety. Served as a main course.

A composed salad featuring marinated or smoked herring fillets, accompanied by potatoes and raw vegetables. The salty and pronounced flavor of the fish contrasts with the freshness of the vegetables. Served cold, it can be a light meal or a starter.

A hearty composed salad with ham, cheese, eggs, and various vegetables. Offers a mix of crunchy and tender textures with a fresh and familiar flavor. Served cold, it can be a light meal or a starter.

A gourmet salad combining the richness of foie gras with the freshness of green salad, enhanced with crunchy pistachios and a sweet fig coulis. Refined, creamy, and slightly sweet-and-savory flavors. Enjoy delicately as a starter.

A tender and lean cut of beef, grilled to your desired doneness. The meat is juicy with a delicate flavor. Enjoy with your choice of side dish.

An assorted variety of grilled meats (often lamb, chicken, merguez). Offers a range of smoky and spicy flavors. Ideal for those who want to try everything.

Lamb roasted slowly on a spit or in the oven, very popular in North Africa. The meat is meltingly tender on the inside and crispy on the outside, richly seasoned. Eaten hot with a side dish.

A large skewer of marinated and grilled meat pieces. The meat is tender and flavored by grilling. A visually impressive and tasty dish.

Grilled lamb chops, served three per portion. The meat is tender with a characteristic lamb flavor, often enhanced with herbs. Eaten by detaching the meat from the bone.

A marbled and flavorful cut of beef, grilled over fire. Juicy texture and rich flavor thanks to the intramuscular fat. A French bistro classic.

Duck leg slow-cooked in its own fat until tender, then grilled for crispy skin. Rich, savory, and very indulgent flavor. Traditionally served with potatoes.

Thick grilled salmon fillet, often pink in the center. Oily fish with tender and flavorful flesh. A lighter option than red meat, excellent with vegetables.

A classic airy and light dessert, made with melted dark chocolate and whipped egg whites. Creamy texture and intense cocoa flavor. Eaten with a spoon, served cold.

Tranches of fresh oranges, often marinated in a light syrup flavored with cinnamon or orange blossom water. Refreshing, juicy, and vitamin-rich dessert. Ideal after a hearty meal.

A fresh and creamy dairy product, similar to yogurt but milder. Often served plain, with sugar, honey, or a red fruit coulis. Smooth texture and slightly tangy taste.

Egg custard topped with a golden liquid caramel. Firm but melting texture, mild vanilla and cooked sugar flavor. Enjoy chilled, unmolded onto the plate.

Assortment of small traditional Maghrebian pastries (like baklava or gazelle horns), made with almonds, honey, and orange blossom water. Very sweet, crumbly or flaky. Perfect with mint tea.

Two scoops of ice cream or sorbet of your choice. Refreshing and simple. Enjoy as a light dessert.

An espresso coffee served on a tray with several miniature desserts (petits fours). Allows you to taste different sweets at once. Ideal for finishing the meal on a varied note.

The base of the couscous without meat, composed of steamed wheat semolina grains served with a vegetable broth (zucchini, carrots, turnips, chickpeas). A flavorful vegetarian dish scented with mild spices.

Couscous served with merguez, spicy red sausages made from beef and lamb. The spiciness of the sausages enhances the sweetness of the semolina and vegetables. A very popular classic.

Couscous garnished with pieces of simmered or roasted chicken. The white meat is tender and absorbs the aromas of the broth. A lighter but equally flavorful version of couscous.

Couscous accompanied by meatballs (beef), seasoned with herbs and spices. The meatballs are tender and juicy. Appreciated by children and adults.

An original variation where the meat is replaced by a grilled salmon steak. The fish adds a marine touch that pairs surprisingly well with semolina and vegetables. Lighter than the meat versions.

Couscous served with grilled lamb chops. The pronounced flavor of lamb perfectly complements the spices of the couscous. A rich and traditional dish.

Couscous royally garnished with a piece of roasted lamb (méchoui). The meat is confit and very tender, easily falling off the bone. An authentic and festive culinary experience.

Couscous accompanied by skewers of marinated lamb cubes grilled over a wood fire. Adds a delicious smoky flavor to the sauced dish. Tender and grilled texture.

The ultimate couscous version, combining several meats: lamb, chicken, merguez, and meatballs. Ideal for big appetites and for tasting everything. A very hearty festive dish.

Extra portion of spicy merguez sausages. Order to enrich your couscous or snack on the side.