Le Petit Parc

Hard-boiled eggs served with a creamy mayonnaise. An essential French bistro classic.

Selection of cured meats and various cold cuts. Ideal for an aperitif, savory and rich flavors.

Breaded and fried mozzarella balls. Crispy on the outside and melting on the inside.

Roasted goat cheese served warm on a green salad with walnuts. Mix of creamy and crunchy textures.

Rich and smooth duck or goose foie gras, accompanied by a sweet and savory onion confit. Melting texture.

Raw salmon diced and mixed with avocado. Fresh, light, and creamy dish.

Fresh Italian cheese with a creamy center served with a basil and pistachio sauce. Rich and milky taste.

Mixed salad with creamy Caesar dressing. Available with breaded chicken or marinated salmon.

Beef burger with crispy bacon and melted cheese, served with fries. Hearty and tasty dish.

Raw minced and seasoned beef, Aubrac breed. Tender texture and lively taste, served with fries.

Thin slice of breaded and fried veal. Crispy, served with pasta in tomato sauce.

Veal cooked with a cream and mushroom sauce, served with a creamy mash. Rich and comforting dish.

Salmon marinated in salt and sugar, served with romaine lettuce and green beans. Fresh and delicate.

Cod fillet glazed with sweet soy sauce (teriyaki), served with mash. Sweet and savory flavors.

Tender piece of beef coated in crushed peppercorns, served with a peppery sauce and fries. Intense and spicy taste.

Small pasta stuffed with cheese and herbs, gratinated with Comté. Creamy and very indulgent dish.

Selection of different aged cheeses. Varied flavors ranging from mild to full-bodied.

Yeast cake soaked in rum syrup, served with whipped cream. Moist and alcoholic.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Hot-cold texture contrast.

Golden brioche slice fried in a pan, drizzled with salted butter caramel and whipped cream. Rich, sweet, and buttery.

Light dark chocolate mousse sprinkled with toasted hazelnuts. Airy and chocolatey.

Espresso coffee served with an assortment of mini-desserts. Perfect for tasting several sweets.

Sorbet with alcohol (Lemon/Vodka for the Colonel, or Pear/Eau-de-vie). Refreshing digestif.

White wine from the Loire Valley. Dry, fresh, and aromatic (Sauvignon Blanc).

Red wine from Beaujolais, renowned cru. Fruity, structured with notes of red berries.

Organic rosé wine from the Mediterranean. Light, pale, and refreshing.

Red wine from Languedoc. Full-bodied, spicy, and warm.