Le Petit Cler

A large slice of toasted Poilâne sourdough bread, generously topped. Crispy and flavorful, served as a light meal.

Toasted bread topped with a mix of stewed vegetables (ratatouille), served with tuna and capers for a salty touch.

Hot ham and cheese sandwich, grilled until golden and melted. A bistro classic.

Like the Croque-Monsieur, but topped with a fried egg. Rich and hearty.

Toasted bread topped with mashed avocado and a runny poached egg. Fresh and creamy.

Hard-boiled eggs served cold with mayonnaise. A simple and iconic bistro starter.

Savory caramelized onion soup, often gratinated with cheese and croutons. Hot and comforting.

Snails cooked in their shells with parsley and garlic butter. To be eaten with bread to soak up the butter.

Smoked salmon slices served with herb cream and country bread.

Plate of dry-cured ham, served with gherkins and butter. Salty and flavorful.

Slices of traditional dry-cured sausage. Fatty, salty, and perfect for an aperitif.

Rustic meat pâté served cold. Coarse texture and rich flavor.

Assortment of various cold cuts: ham, sausage, and terrine. Ideal for sharing.

Rich and creamy foie gras, served with toast. A luxurious French delicacy.

Sweet and sugary white wine, a traditional accompaniment to foie gras.

Large mixed board combining cold cuts and cheeses. Perfect for a convivial meal or to share.

Classic three-egg omelette, served runny or well-done according to your preference.

Hearty omelette filled with all the ingredients: ham, cheese, mushrooms, and herbs.

Fried eggs served on a tomato compote flavored with basil and sprinkled with parmesan.

Vegetarian composed salad with egg, lentils, and green vegetables, seasoned with pesto.

Rich American salad with chicken, bacon, egg, avocado and blue cheese dressing.

Warm goat cheese salad on toast with honey. Sweet and savory mix with bacon.

Fresh seafood salad with smoked salmon and shrimp. Light and lemony.

Freshly squeezed fruit juices: orange, carrot, and apple mix.

Pork tenderloin served with a whole grain mustard sauce and pasta.

Chicken stewed with peppers and tomatoes, served with rice. A dish from the southwest of France.

BBQ pork ribs served with mashed potatoes.

Hollowed-out tomatoes filled with seasoned minced meat, served with bulgur wheat.

Breaded and fried chicken escalope, served with spaghetti.

Thin slices of marinated raw beef, served cold with salad, cheese, and sautéed potatoes.

Traditional roasted chicken served with homemade mashed potatoes.

Raw minced and seasoned beef. Served fresh, tender texture.

Beef cut chosen by the butcher, grilled. Rich in flavor.

Grilled sirloin steak, tender and flavorful.

Thin strips of marinated and cooked chicken, served with garnish.

Fresh fish of the day served with vegetable ratatouille.

Traditional beef stew slow-cooked in red wine with vegetables. Served with pasta.

Supplement to change the side dish of your meal.

Additional side dishes of your choice.

Selection of French cheeses served on a board with bread.

Small creamy dessert cream, available in several flavors.

Vanilla cream topped with a layer of crunchy caramelized sugar.

Sweet and tart lemon cream tart on a shortcrust pastry.

Dessert made of sweet chestnut cream, white cheese, and whipped cream.

Upside-down caramelized apple tart, served warm.

Rich and tender chocolate cake.

Cream puffs filled with vanilla ice cream and topped with hot chocolate sauce.

Coffee served with an assortment of miniature desserts.

Artisanal ice creams and sorbets from the famous Berthillon house.