Le Petit Flottes

Traditional soup made with caramelized onions and beef broth. Served gratinated with melted cheese and croutons. Rich, flavorful, and comforting.

Thin slices of smoked salmon prepared on-site. Served cold with a lemony whipped cream. Tender texture and delicate smoky flavor.

Whole homemade duck foie gras, served cold. Creamy texture and rich flavor. Accompanied by fruit chutney for sweet and savory balance.

Snails from the earth served in their shells with parsley and garlic butter. A classic of French cuisine. To be enjoyed hot in sauce.

High-quality sturgeon eggs, Osciètre variety. Firm grains with marine and hazelnut flavors. Served fresh in a 30g tin.

Hard-boiled eggs served cold with homemade mayonnaise. A simple and traditional bistro starter. Creamy texture and mild flavor.

Long shellfish quickly pan-fried. Seasoned with garlic and chopped parsley. Firm and iodized flesh.

Marinated fish fillets served with warm or cold potatoes. Seasoned with oil and onions. Salty and vinegary flavor.

Beef marrow bones baked and served hot. The fatty, melt-in-your-mouth marrow is spread on toast with salt.

Mixed salad with warm Rocamadour goat cheese. Enhanced with crunchy walnuts and a drizzle of honey. Savory sweet and salty mix.

Velvety soup made with various rockfish. Served with a spicy rouille sauce and croutons. Intense marine flavor.

Noble white-fleshed flatfish with delicate flesh. Served whole, cooked in lemon butter (meunière) or grilled plain. Accompanied by spinach.

French specialty, legs sautéed in butter, garlic, and parsley. Tender texture reminiscent of chicken. Served with mashed potatoes.

White fish fillet pan-fried. Served with a light olive oil and vegetable sauce and Provençal ratatouille.

Whole grilled lobster served in its shell. Firm and sweet flesh, luxurious flavor. Accompanied by sautéed fresh spinach.

Breaded and fried fish fillet, crispy on the outside. Served with fries and a creamy herb tartar sauce. Popular dish.

Thick piece of salmon baked in the oven. Topped with a creamy butter and white wine sauce. Served with spinach.

Tender octopus pieces sautéed with garlic and parsley. Served with boiled potatoes. Marine flavor and firm yet melting texture.

Pan-seared scallops with parsley butter. Served on a smooth and creamy butternut squash purée.

Raw minced beef seasoned (capers, onions, sauce). Prepared to order. Served fresh with fries and salad.

Thick and very tender beef cut. Grilled or pan-seared according to your sauce choice. Served rare or medium with house fries.

Duck leg cooked slowly in its fat to be tender and crispy. Served with aligot, a potato and cheese purée.

Gourmet burger with minced steak, melted Comté cheese, and grilled bacon. Served in a brioche bun with classic toppings.

Traditional pork sausage from the Aveyron region, grilled. Served with aligot, a specialty of elastic cheese purée.

High-quality free-range chicken, roasted in the oven for golden skin. Served with homemade mashed potatoes.

Braised or roasted lamb shank. Flavorful meat served with traditional flageolet beans.

Beef dish slow-cooked until tender. Served with a rich red wine sauce and homemade mashed potatoes.

Sautéed veal kidneys, firm texture and pronounced flavor. Topped with a creamy mustard sauce.

Large beef cut to share for two people. Roasted or grilled, served sliced with béarnaise sauce and fries.

Mixed salad inspired by Auvergne. Contains Cantal cheese, cured ham, walnuts, and sautéed potatoes. Rustic and hearty.

Classic version of Caesar salad with lettuce, croutons, parmesan and creamy dressing. Garnished with grilled chicken and a runny yolk egg.

Fresh salad with simple ingredients: cooked ham, Emmental cheese, and raw mushrooms. Light and balanced.

Nostalgic pasta dish (coquillettes) mixed with cooked ham and melted Comté cheese. Creamy and comforting.

Braised endives served with a roasted vegetable substitute for ham. A meat-free option inspired by endive gratin.

Tubular pasta served with tomato sauce and a small creamy burrata. Simple and tasty Italian dish.

Thin French crêpes served hot. Choice of classic sweet fillings.

Dessert made with vanilla egg custard, covered with a thin layer of crunchy caramelized sugar. Hot-cold contrast and silky texture.

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

An espresso coffee served with a selection of mini-desserts (mignardises). Ideal for tasting everything.

Hot cocktail based on coffee, Irish whiskey, and sugar, topped with whipped cream.

Classic crêpe dessert in a butter, sugar, and orange sauce, flambéed with Grand Marnier liqueur.

Crispy meringue on the outside and soft on the inside. Garnished with whipped cream and fresh seasonal fruits.

Layered pastry cake: coffee-soaked biscuit, chocolate ganache, and coffee buttercream. Intense and refined.

Whole apple baked until tender. Served on a shortbread biscuit with a light cream.

Sweet tart filled with poached pears and almond cream (frangipane). A classic of French pastry.

Light mousse made with chestnut cream, enhanced with crunchy meringue pieces.

Children's menu including a main course, a dessert, and a drink of your choice.

Board of two aged French cheeses, chosen by the chef. Served with bread.

Wider selection of aged cheeses served on a board. Ideal for sharing.

A scoop of artisanal ice cream or fruit sorbet. Refreshing and simple.

Classic ice cream coupe made of vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Iced coffee dessert with coffee and vanilla ice cream, drizzled with strong espresso and topped with whipped cream.

Chocolate ice cream dessert: chocolate and vanilla ice creams, chocolate sauce, and whipped cream.

Refreshing digestive dessert made of lime sorbet drizzled with iced vodka.

French liqueur made from elderflower. Floral, sweet, and delicate flavor.

French royal raspberry liqueur. Rich taste of red fruits and vanilla.

Sweet Italian liqueur with almonds (or apricot kernels). Characteristic marzipan flavor.

Grape marc eau-de-vie produced in Burgundy. Powerful and aromatic, a traditional digestif.

Sweet and bitter orange peel liqueur (Triple Sec). Clean and fresh citrus taste.

Irish cream liqueur. Creamy blend of whiskey, fresh cream, and cocoa.

Sweet fruit liqueur, often served alone or in a cocktail (kir). Choice of fruity flavors.

Herbal liqueur produced by Carthusian monks. Natural green color, powerful and complex herbal taste (55% alc).

French anise liqueur. Sweet and mild green anise flavor.

Choice between Malibu (coconut rum liqueur) or Manzana (green apple liqueur). Sweet and fruity.

Peppermint liqueurs. Get 27 is green and milder, Get 31 is white and more icy (

Mexican coffee liqueur based on rum. Rich coffee and vanilla flavor.

French liqueur based on cognac and bitter orange essence. Refined and aromatic.

Spanish green apple liqueur. Very fruity, sweet, and tangy flavor.

Sweet Italian star anise liqueur. Pronounced and sweet anise flavor, often served flambéed with coffee beans.