Le Petit Deauville

Fresh salad of tomatoes and mozzarella. Simply seasoned to highlight the ingredients. A light and classic starter.

Thin slices of marinated raw salmon. Tender and melts in your mouth. Served fresh, often with lemon and dill.

Rustic minced pork terrine. Savory taste and firm texture. Enjoyed with country bread and pickles.

Cold shrimp served with a creamy cocktail sauce. Often presented on a bed of lettuce. A refreshing starter.

Slices of cured and salted country ham. Authentic and slightly salty flavor. Ideal to start the meal.

Pork meat confited in its own fat then shredded. Creamy and rich texture. To be spread generously on bread.

Hard-boiled eggs topped with homemade mayonnaise. Simple, effective, and very popular in France. Served cold.

Burgundy snails served hot in their shells. Prepared with garlic and parsley butter. A bistro classic.

Large composed salad with marine flavors. Contains salmon and various raw vegetables. A complete, fresh, and balanced dish.

Signature salad with gambas. Accompanied by fresh and crunchy vegetables. A light yet indulgent option.

Southwestern salad with gizzards and bacon. Rich and flavorful thanks to the warm meats. Often served with potatoes.

Salad made only with vegetables and potatoes. Fresh and colorful. Ideal for a meat-free meal.

Rustic salad with ham and vegetables. Probably with cheese. A hearty dish inspired by the mountains.

Caesar salad version with chicken and Comté cheese. Comté adds a fruity and nutty note. Served with a green salad base.

Salad served with hot goat cheese toasts. The hot-cold contrast is delicious. Accompanied by raw vegetables.

Omelette filled with sautéed mushrooms. Soft texture and woody taste. Served hot.

Omelette filled with chicken pieces. A protein-rich dish. Simple and flavorful.

Omelette filled with flaked tuna. Light marine flavor. A classic omelette variation.

Omelette filled with potatoes and bacon. Very hearty and rustic. A comforting meal.

Hot sandwich with ham and melted cheese. Crispy and soft bread. The classic Parisian bistro dish.

Variation of croque-monsieur with chicken instead of ham. Topped with melted cheese. Flavorful and hot.

Croque-monsieur topped with a fried egg. The runny yolk adds creaminess. Served hot and golden.

Revisited croque-monsieur with smoked salmon. A more delicate and marine version. Crispy and flavorful.

Beautiful grilled beef steak served with maître d'hôtel butter. The meat is juicy and tender. Accompanied by fries and salad.

Grilled lamb chops flavored with herbs de Provence. Tender flesh and characteristic taste. Served hot.

Long-fibered beef cut, renowned for its flavor. Cooked with confited shallot sauce. Firm and juicy texture.

Raw minced beef, seasoned. Prepared with capers, onions, and condiments. Served fresh with fries.

Thick beef steak topped with a creamy pepper sauce. Spicy and creamy. Tender and flavorful meat.

Escalope of meat (veal or turkey) served with a cream and mushroom sauce. Specialty inspired by Normandy. Mild and comforting.

Very thin slices of raw beef marinated in olive oil. Served fresh, often with parmesan. Light and refined.

Spaghetti served with chicken. Likely cream or tomato sauce. A simple and hearty pasta dish.

Ribbon pasta with a sauce of bacon, eggs, and cream (French style). Rich and creamy. A great classic.

Pasta with salmon pieces and a creamy sauce. The fish and cream combination is mild and flavorful.

Pan-seared scallops. Tender and delicate flesh. A refined seafood dish.

Grilled or pan-fried salmon fillet. Rich in omega-3, melting flesh. Served with vegetables or rice.

Flatfish cooked in butter, lemon, and parsley. Very fine white flesh that flakes easily. An elegant classic.

Large shrimp seared and flambéed with whisky. Fragrant and slightly alcoholic sauce. To be peeled and enjoyed hot.

Traditional burger with beef patty. Served in a bun with classic toppings. Accompanied by fries.

Meatless burger with a vegetable patty. Topped with fresh vegetables and sauce. A flavorful alternative.

Burger with a chicken fillet or patty. Lighter than beef but just as indulgent. Served with fries.

Original burger with smoked salmon. Combines the softness of the bun with the flavor of smoked fish. Fresh and original.

Classic pizza with tomato sauce and cheese. Simple and effective. The base of all pizzas.

Pizza topped with an assortment of vegetables (eggplants, peppers, etc.). Colorful and full of vitamins. No meat.

Tuna and onion pizza. Marine flavor enhanced by olives. A popular combination.

Rich pizza with bacon and fresh cream. Smoky and creamy taste. Very indulgent.

Spicy pizza with merguez and peppers. Often topped with an egg. Inspired by North African flavors.

Chef's specialty with a mix of spicy meats (merguez, chorizo). Spicy and hearty.

Pizza divided into four parts with different toppings (ham, mushrooms, artichokes...). Offers a variety of tastes.

Smoked salmon and cream pizza. Mix of tomato base and creamy touch. Refined and flavorful.

Simple pizza topped with fresh arugula after baking. Adds a peppery and fresh note to the pizza.

The great classic with ham and mushrooms. Pleases everyone. Flavorful and balanced.

Pizza with anchovies and capers. Salty and strong taste. For lovers of intense flavors.

Folded pizza like a turnover. Contains ham, egg, and cheese. Keeps heat and aromas inside.

Pizza for cheese lovers. Melting blend of goat cheese, blue cheese, brie, and mozzarella. Rich and creamy.

Chicken and mushroom pizza. Generous and flavorful topping. A popular white meat option.

Pizza with minced meat (beef). Often accompanied by mushrooms. Robust and hearty.

Pizza topped with a seafood medley (mussels, calamari, shrimp). Ocean flavors.

Pizza with Parma ham. The ham is often added after cooking to maintain its texture. Salty and delicious.

Couscous served with spicy merguez sausages. Semolina, vegetables, and chickpeas as accompaniments. Spicy and flavorful.

Couscous with chicken pieces. Tender stewed or grilled meat. A complete and fragrant dish.

Couscous served with grilled lamb chops. Lamb is the traditional meat for couscous. Rich in flavor.

Couscous with slowly roasted lamb (mechoui). The meat is very tender and confited. A festive dish.

Meatless couscous, highlighting the semolina and vegetable broth. Rich in zucchini, carrots, and chickpeas. Light and healthy.

Couscous served with stewed beef. Tender and infused with the spices of the broth. Hearty.

Couscous accompanied by grilled meat skewers. Adds a grilled flavor to the sauced dish. Convivial.

Couscous allowing you to choose two types of meat. Ideal for those who hesitate. Allows for variety.

The most complete version of couscous. Assortment of several meats (merguez, chicken, lamb, meatballs). A feast to share.

Daily sweet creation by the chef. Ask your server for the flavor or cake of the moment. Fresh and homemade.

Espresso coffee served with an assortment of mini-desserts. Perfect for tasting everything. Ideal to finish the meal on a sweet note.

Portion of golden and crispy fries. Ideal for snacking or as an extra side. Served hot.

Assortment of charcuterie (salami, ham, terrine). Served on a sharing board. Perfect for an aperitif.

Selection of various aged cheeses. Served with bread. Ideal for cheese lovers.

The best of both worlds: charcuterie and cheeses on the same board. Convivial and varied. To share with friends.