Le Petit Bar du Théâtre

A traditional beef stew prepared with tender beef cheek, simmered for a long time in red Burgundy wine with carrots and onions.

Pieces of rabbit simmered in a creamy mustard sauce. Served with tagliatelle pasta.

Classic roast chicken served with crispy fries and a green salad.

Hollowed-out tomatoes filled with a mixture of minced meat and herbs, baked. Served with rice.

Veal stew simmered in a creamy white sauce with vegetables. Served with basmati rice.

A lamb shank slow-cooked until confit and tender, coated in a sweet and savory honey and soy sauce.

A simple menu including a main course (e.g., savory tart or omelette) with salad, followed by a dessert.

Omelette filled with rustic ingredients (often bacon, potatoes, or onions), served with a salad.

Savory tart filled with various seasonal vegetables on a crispy crust.

Classic savory tart with eggs, fresh cream, and smoked bacon.

Hot sandwich on white bread, ham and cheese, usually gratinated with béchamel.

Version of the croque-monsieur topped with a fried egg.