Brasserie les Petits Carreaux

A platter of assorted pork charcuterie. Typically includes items like sausages, terrines, and cured ham. Served with bread and pickles.

A selection of French cheeses. Offers a variety of textures and flavors from mild to strong. Served with bread.

A large mixed platter combining charcuterie and cheeses. Perfect for sharing as an appetizer. Accompanied by bread and condiments.

House-made country-style terrine served in a jar. Made from coarsely ground pork seasoned with herbs. Spread on bread to enjoy.

A classic French grilled ham and cheese sandwich. Topped with béchamel sauce and melted cheese. Savory, crispy, and comforting.

Chickpea dip seasoned with tahini, lemon, and garlic. Served with raw vegetable sticks for dipping. A fresh and healthy appetizer.

Whole Camembert cheese baked until gooey and melted, topped with fresh thyme and honey. Rich, savory-sweet flavor. served with grilled toast for dipping.

Homemade french fries. Crispy on the outside and soft inside. A classic side dish or snack.

Crispy breaded chicken pieces served with tartar sauce. Savory and crunchy. Dip the chicken in the creamy, tangy sauce.

Fried squid rings seasoned with garlic. Crispy coating with tender seafood inside. Served hot.

Classic Burgundy snails cooked in garlic and parsley butter. Earthy and savory with a rich, buttery sauce. Use the small fork to pull them from the shells.

Roasted bone marrow topped with chives and chorizo. The marrow is rich, fatty, and spreadable like butter. Spread onto the grilled toast.

Organic eggs served Florentine style with fresh spinach. Typically involves poached or soft-boiled eggs with a creamy sauce. Gentle and savory.

Traditional French onion soup topped with toasted bread and melted cheese. The broth is sweet from caramelized onions and savory. Caution, it is served very hot.

Mushrooms sautéed with parsley, garlic, and Vin Jaune (a distinctive yellow wine from Jura). Earthy with a nutty, aromatic wine flavor.

A fresh salad with bitter endives, sweet apples, strong blue cheese, and cranberries. Offers a mix of crunchy, creamy, sweet, and tangy flavors.

A Caesar salad with romaine lettuce, crispy chicken, Grana cheese, garlic croutons, and an organic egg. Creamy dressing with savory cheese and crunchy elements.

A salad featuring warm goat cheese toasts, pesto, and deviled organic eggs. Savory goat cheese contrasts with the fresh basil sauce and creamy eggs.

A meal set for children including a main dish (steak, ham, or chicken), fries, vanilla ice cream, and a drink.

Daily special dishes listed on the chalkboard. These change regularly based on market availability. Ask the staff for today's selection.

An organic egg omelet filled with ham and Emmental cheese. Fluffy and savory. A classic French bistro dish.

Penne pasta served with ham, truffle, and Parmesan cheese. Rich and aromatic with earthy truffle flavor. A hearty pasta dish.

Beef shoulder slow-cooked for 12 hours until very tender. Served with a red wine sauce. The meat falls apart easily.

Sea bass fillet grilled on a plancha (flat-top grill). Served with small vegetables. The fish has crispy skin and moist flesh.

Traditional knife-cut sausage with a coarse texture. Served with old-fashioned mashed potatoes. A rustic and comforting meal.

A 220g ribeye steak topped with Maître d'Hôtel butter (butter with parsley and lemon). Served with fries. Juicy and flavorful beef.

Free-range chicken breast with wing bone, cooked with mushrooms and spinach. Tender meat with earthy vegetable accompaniments.

Sautéed vegetable curry served with Basmati rice. Spiced and aromatic. A vegetarian main course option.

Duck leg slow-cooked in its own fat until tender and crispy. Served with garlic sautéed potatoes. Rich, savory, and classic.

Raw beef minced and seasoned (prepared). Served with homemade fries. Fresh, cool meat with savory seasonings.

House burger with Cantal cheese and smoked bacon. A hearty sandwich with strong French cheese and savory bacon.

Braised beef cheek casserole with carrots. The meat is gelatinous and extremely tender from long cooking. Served in a small pot.

A selection of aged cheeses. Served as a savory end to the meal.

Daily dessert special. Varies based on the chef's inspiration and seasonal ingredients.

Italian dessert made with coffee-soaked ladyfingers and mascarpone cream. Rich, creamy, and coffee-flavored.

Custard dessert with a layer of soft caramel on top. Smooth, silky texture with a sweet burnt sugar taste.

Pistachio-flavored custard topped with a layer of hardened caramelized sugar. Crack the top with your spoon to reach the creamy interior.

Hazelnut fondant cake with a molten center. Based on a secret recipe. Rich, nutty, and warm.

Thin apple tart served with salted butter caramel and vanilla ice cream. Crispy pastry, sweet fruit, and warm-cold contrast.

A very large choux pastry puff filled with ice cream or cream and covered in warm chocolate sauce. Decadent and filling.

Coffee or tea served with a selection of miniature desserts. Allows you to sample multiple sweets at once.