Le Petit Poucet - Paris

Spicy seasoned fried shrimp. Crispy on the outside and tender on the inside. Ideal for sharing as an appetizer.

Freshly made avocado purée, served with crispy corn chips. Creamy texture and fresh taste.

Assortment of various cured meats served on a board. Generally includes sausage, cured ham, and pâtés. Perfect to accompany a glass of wine.

Selection of aged French cheeses. Offers a variety of textures and flavors, from mild to full-bodied. Served with bread.

Large board combining cured meats and cheeses. A generous and convivial choice to taste local specialties.

Toasted bread slices rubbed with garlic and butter, often with parsley. Crispy and fragrant. A classic snack.

Breaded and fried camembert bites. The center is melting and gooey while the outside is golden and crispy.

Breaded and fried squid rings. Served with a garlic aioli for dipping. Tender texture and crispy coating.

A French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple but delicious.

Rustic country pâté made from pork. Rich flavor and coarse texture, served with bread and pickles.

Fresh green bean salad cooked 'al dente' mixed with raw or sautéed button mushrooms. Light dressing.

Traditional onion soup topped with bread and cheese gratinated in the oven. Rich and flavorful broth, comforting.

Burgundy snails cooked in their shells with garlic and parsley butter. A delicate and very fragrant dish.

Whole camembert roasted in the oven until melted. Served hot for dipping bread. Very rich and creamy.

Romaine salad with crispy fried chicken, parmesan shavings, and Caesar dressing. A hearty meal salad.

Salad served with toasts of warm goat cheese drizzled with honey. Sweet and savory mix on a bed of greens.

Classic mixed salad with diced Comté cheese, ham, hard-boiled egg, and mushrooms. Fresh and complete.

Fresh Italian cheese with a creamy center served with sun-dried vegetables. Creamy texture of burrata that pairs with the acidity of the tomatoes.

Mix of young salad leaves with tomatoes and onions. A light and vegetarian option.

Coquillettes pasta with cream, ham, and Comté cheese. A comforting and very indulgent dish.

Small square pasta stuffed with cheese and herbs, served in a cream sauce. Dauphiné specialty, tender and flavorful.

Runny or well-cooked omelette filled with melted Comté cheese. Served with a small green salad.

Hot ham and cheese sandwich, gratinated. Crispy and melting, a Parisian café classic.

Version of the croque-monsieur topped with a fried egg. The runny yolk adds creaminess.

Breaded chicken cutlet stuffed with ham and melted cheese. Served with cream and homemade fries.

Traditional grilled sausage served with homemade mashed potatoes and meat jus.

Raw minced beef seasoned (capers, onions, sauce). Served fresh with fries.

Long-fibered, flavorful, and juicy beef cut. Served grilled with an emulsified béarnaise sauce.

Thin slice of breaded and fried meat. Crispy and golden, usually served with pasta or salad.

Minced beef steak or beef cut topped with a fried egg.

Farm-quality roasted chicken. Crispy skin and tender meat. Served with homemade fries.

Beautiful piece of marbled and grilled beef. Ideal for red meat lovers.

Homemade burger with minced steak, melted cheese, and toppings, served in a brioche bun. Bacon option available.

White fish fillet, pan-seared and topped with a creamy butter sauce.

Fresh raw salmon cubes mixed with avocado. Light and lemony seasoning.

Grilled or pan-seared salmon fillet, served with a rich béarnaise sauce and rice.

Pizza with tomato sauce and mozzarella, topped with spicy salami and fresh arugula.

Simple and high-quality pizza with tomato sauce, creamy buffalo mozzarella, and fresh basil.

Classic pizza topped with tomato, mozzarella, cooked ham, olives, and button mushrooms.

Extra portion of your choice of topping to accompany your dish.

Café gourmand served with a selection of homemade petit fours or mini desserts.

Vanilla cream dessert topped with a layer of hard, brittle caramelized sugar.

Chocolate cake with a molten center, served warm with a scoop of vanilla ice cream.

Choux pastry filled with ice cream or cream, served with hot chocolate sauce to pour yourself.

Slice of brioche dipped in an egg and milk mixture then pan-fried in butter. Served with caramel and ice cream.

Selection of the day's pastries prepared by the pastry chef.

Thin chicken cutlet marinated in lemon and grilled. Served with creamy mash.

Tender piece of beef slow-cooked in sauce. Served with pasta.

Gratin made of a layer of minced meat and a layer of mashed potatoes.

Pieces of chicken cooked in a sauce with mushrooms, shallots, and white wine.

Breaded and fried fish fillet served with fries and tartar sauce.