Le Petit Monceau

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. An essential bistro starter with a creamy texture. Enjoy simply with bread.

Marinated herring fillets with oil-dressed potatoes. A dish with vinegary and melting flavors. Perfect for starting the meal with a rustic touch.

Tender cooked leeks served cold with a vinaigrette sauce. A light and fresh starter, emblematic of French home cooking.

An assortment of seasonal raw vegetables accompanied by a poached egg with a runny yolk. A fresh and crunchy option. Ideal for a light starter.

A platter of spreadable charcuterie including pâté and rillettes. Melting texture and rustic taste. To be enjoyed on fresh bread.

Traditional hot Lyonnaise sausage served with steamed potatoes. A comforting dish with the flavors of cooked charcuterie.

A plate of cured ham. Delicate flavor and melting texture. Enjoy as is or with butter and bread.

Free-range chicken, roasted in the oven for golden skin and juicy meat. A classic with authentic flavors. Served hot.

Lamb chops seared on a hot plate for grilled and tender meat. Pronounced and savory taste. To be enjoyed pink or well-done.

The most tender cut of pork, roasted and topped with a rich porcini mushroom sauce. Melting texture and woody aromas.

Rooster slowly simmered in red wine with aromatic garnishes. A rich and deep stew. The meat is very tender.

A noble cut of veal, known for its tenderness, served with a porcini mushroom sauce. Delicate flavor and juicy texture.

High-quality pork tripe sausage (5A label). Distinctive taste and unique texture, crispy outside and tender inside.

Salmon fillet cooked on the griddle served with a white butter sauce. Melting fish enhanced by the creaminess of the sauce.

Raw minced beef seasoned with condiments. Fresh and tender texture. A brasserie classic.

Rump heart, a lean and flavorful cut, seared on the griddle. Tender red meat with a distinct taste.

Marbled and juicy beef cut, grilled on the griddle. The Salers breed offers particularly flavorful meat.

Imposing rib of beef to share, grilled to enhance its flavors. Salers breed meat, tender and marbled. A feast for meat lovers.

Duck leg slow-cooked in its own fat until tender, then browned. Rich flavor and meat that falls off the bone easily.

South-West salad with duck gizzards confit and smoked duck breast. A gourmet and warm salad rich in regional flavors.

Mixed salad featuring warm goat cheese. A fresh and melting combination.

A large traditional mixed salad, often garnished with bacon, potatoes, and eggs. A complete and rustic dish.

Upside-down caramelized apple tart with a crispy crust. Served warm, the apples are melting and sweet.

Chocolate cake with a molten center. Intense cocoa flavor and creamy texture. Served warm.

Creamy vanilla custard topped with a layer of crunchy caramelized sugar. A classic dessert playing on the contrast of textures.

A sophisticated variation of crème brûlée, flambéed with orange liqueur. Served with flavored ice cream for added freshness.

A generously soaked yeast cake with rum syrup. Soft texture and mild alcoholic flavor.

Crêpe served with rum-raisin ice cream and flambéed with rum. A warm, sweet, and alcoholic dessert, very aromatic.