Le Petit Bleu est actuellement au 23 rue Muller Paris 18ème

Crispy phyllo pastry filled with melted cheese, folded and fried. A Tunisian specialty served hot and golden.

Crispy phyllo pastry filled with a mixture of tuna, egg, and spices, fried until golden. Flavorful and textured.

Fresh salad made with flaked tuna and seasonal vegetables. Lightly seasoned for a light starter.

Mediterranean salad with cubes of salty feta cheese and fresh vegetables. Refreshing and typical of the region.

Mixed salad topped with cooked chicken pieces. A simple and nourishing dish to start the meal.

Steamed wheat semolina served with a rich vegetable broth (zucchini, carrots, turnips, etc.). A hearty and fragrant vegetarian dish.

Traditional couscous accompanied by tender braised lamb pieces. Served with fine semolina and vegetables.

Light semolina served with chicken cooked in an aromatic broth and vegetables. A classic appreciated for its mildness.

Coastal specialty couscous served with fresh fish. The broth is often flavorful and distinctive.

Couscous served with spicy grilled merguez sausages. A popular dish for those who love bold flavors.

The most complete version of couscous, served with an assortment of meats (often lamb, chicken, and merguez). Ideal for hearty appetites.

Couscous accompanied by grilled meat skewers. The combination of fluffy semolina and the smoky taste of grilled meat.

Customizable couscous allowing you to choose two types of meat from the selection. Perfect for varying your pleasure.

Couscous served with seasoned minced meat meatballs. A comforting and flavorful dish.

Vegetable stew gently simmered with oriental spices. Served hot, often accompanied by bread for dipping.

Tender chicken stew, often enhanced with olives and preserved lemons. A combination of savory and tangy flavors.

Minced meatball (kefta) stew cooked in a rich and spicy tomato sauce, sometimes with eggs.

Veal pieces slow-cooked until tender, accompanied by vegetables or dried fruits depending on the recipe.

Rich and creamy beef stew, slow-cooked with Maghrebi spices.

Iconic dish with braised lamb, often prepared with prunes and almonds for a sweet and savory touch.

Fish stewed with vegetables, tomatoes, and spices like cumin and coriander. A seafood version of the traditional stew.

Slow-cooked duck stew, offering rich and flavorful meat infused with mild spices.

Marinated meat skewers grilled over wood fire or on the grill. Usually served with a side dish.

Grilled duck breast, served rare or medium. A noble meat with a pronounced flavor.

Mixed assortment including meat skewers and grilled merguez sausages. Ideal for tasting everything.

Grilled or pan-fried veal liver, often seasoned with garlic and parsley. Tender texture and characteristic taste.

Large grilled shrimp (prawns), served whole. Juicy and flavorful.

Fish of the day grilled or prepared according to availability. Served simply to appreciate the freshness of the product.

Grilled, marbled, and tender beef steak. A classic for red meat lovers.

Extra portion of steamed couscous semolina.

An extra chicken thigh.

Extra portion of couscous vegetables in their broth.

Four extra meatballs.

An extra grilled merguez sausage.

Portion of golden and crispy fries.

Crispy phyllo pastry filled with melted chocolate. A warm and indulgent dessert.

Sweet phyllo pastry filled with a pistachio preparation.

Selection of ice creams or sorbets.

Classic international sodas served cold.

Bottle of still or sparkling mineral water.

Classic espresso.

Green tea infused with fresh mint and sweetened. Served very hot, it is the traditional drink of Maghrebi hospitality.

Freshly squeezed fruit juices, varying according to the season.

Internationally renowned light lager beer.

Moroccan grey wine, light and fruity, pairs well with couscous.

Light Mexican blonde beer, often served with a lime wedge.

Red or rosé wine produced in Algeria, often full-bodied and spicy.

German pilsner beer with a fresh, herbaceous taste.

Typical Moroccan wine, ideally accompanying tagines and grilled meats.

Renowned Algerian wine, usually red, with notes of ripe fruit.

Algerian wine, often red, robust and balanced.

French wine from the Bordeaux region, classic red.

Half bottle or 50cl pitcher of wine.

Wine served by the glass.

25cl pitcher of wine.