Le Petit Relais

A classic of French bistro cuisine. Hard-boiled eggs coated in a creamy homemade mayonnaise, served with frisée lettuce. Simple, fresh, and tasty.

Fresh, crunchy radishes served simply with salted butter and fleur de sel. A very traditional and refreshing appetizer or starter.

A toasted slice of bread topped with sautéed mushrooms and crispy bacon bits. A mix of textures and smoky, earthy flavors.

A salad highlighting quality tomatoes, seasoned with fresh herbs. A light and fragrant dish, ideal in summer.

Creamy cornmeal (polenta) served with a Mediterranean topping of tomatoes, olives, and candied sweet onions. A comforting dish with southern flavors.

A small creamy cow's cheese, roasted in the oven until melting, and drizzled with honey. The sweet and savory combination is delicious, to be enjoyed with bread.

A selection of three aged French cheeses. Generally includes a St Nectaire (pressed paste), a Cantal (hard paste), and a St Marcellin (soft paste). Served with bread.

Brioche bread soaked in a mixture of egg and milk, then pan-fried in butter until golden. Served hot with prunes poached in a thyme-infused syrup.

A classic French velvety soup made from leeks and potatoes. Mild, creamy, and comforting.

A whole artichoke or roasted artichoke hearts, served with a classic vinaigrette sauce. Typically, the leaves are dipped in the sauce before eating the tender part.

A smooth and creamy terrine made from chicken livers. Served with pickled vegetables (pickles) to add acidity and crunch. To be spread on bread.

The iconic bistro starter: organic hard-boiled eggs coated in a generous homemade mayonnaise. Simple yet delicious.

An assortment of charcuterie (salami, ham, terrine, etc.). Ideal for starting the meal or accompanying a glass of wine.

Herring fillets marinated in oil and spices, served with a warm or cold potato salad. A traditional bistro dish with a pronounced flavor.

A large sweet Roscoff onion filled with a stuffing of autumn vegetables (chestnuts, cauliflower). Accompanied by bulgur mixed with grilled Halloumi cheese. A complete vegetarian dish.

Pan-seared fish fillet (trout), served with a rich butter and lemon sauce (beurre blanc). Accompanied by seasonal vegetables such as butternut squash and green beans.

A tender and flavorful cut of beef (the 'surprise' is a cut from the butcher). Served with melt-in-your-mouth potatoes. Choice of sauce included.

A typical smoked sausage from the Morteau region, served with simmered lentils. A rustic, hearty, and smoky dish.

A large meal salad with grilled Halloumi cheese, green beans, and potatoes. Fresh yet filling.

A classic airy and light dessert with an intense dark chocolate flavor. Foamy and melting texture.

A traditional moist cake where plums (quetsches) are baked into a thick crepe batter. Served warm or cold, with a tender texture close to flan.

Fresh roasted figs to concentrate their natural sweetness, served with creamy fromage blanc. A fresh and fruity dessert.

Compose your plate from a selection of aged cheeses. You can choose the number of pieces you wish to enjoy.