Le Petit Vanves

Prestigious sparkling wine from the Champagne region. Fine bubbles and elegant flavor. Ideal for starting the meal.

Sweet natural wine with fruity and floral notes. Sweet and aromatic flavor. Served chilled.

Classic French cocktail made with dry white wine and crème de cassis. Fruity and slightly sweet taste.

Typical aniseed aperitif from the South of France. Licorice and herb flavor. Drunk diluted with plenty of fresh water.

Portuguese fortified wine. Rich, sweet, and velvety. Notes of red fruits or dried fruits depending on the type.

Italian vermouth or bitter. Martini is sweet and herbaceous, Campari is bright red with a pronounced bitterness. Served on ice.

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter, sweet, and fizzy. Served with an orange slice.

Spirit flavored with juniper berries. Dry and herbaceous taste. Classic base for many cocktails or served neat.

Speyside Scotch Single Malt Whisky. Rich and complex with often fruity and spicy notes.

Very popular Scotch Single Malt Whisky. Fresh pear and subtle oak notes. Balanced and accessible.

High-end Japanese blended whisky. Very harmonious with floral and fruity aromas. Silky texture.

Red wine from Beaujolais. Fruity, light, and elegant with notes of red berries. Easy to drink.

Dry white wine from the South of France. Chardonnay grape variety offering notes of butter, vanilla, and yellow fruits. Round in the mouth.

Rustic pâté made from pork and poultry livers. Coarse texture and rich meaty flavor. Served with a sweet and savory onion jam and bread.

French bistro classic. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

Half avocado filled with shrimp and a pink cocktail sauce (tomato mayonnaise). Fresh and creamy.

Small round goat cheese served warm and melted, often on toast, accompanied by grilled Mediterranean vegetables.

Premium sardines preserved in olive oil. Served as is with soft brioche bread for contrast.

Beef bone cut lengthwise and roasted in the oven. The marrow is rich, fatty, and melting, seasoned with garlic and parsley. To be spread on toast.

Raw salmon fillet marinated in a mixture of salt, sugar, and dill. Tender and melt-in-your-mouth texture, delicate flavor. Served cold.

Creamy and smooth green pea soup. Served with a crispy parmesan tuile for textural contrast.

Crispy fried spring roll, stuffed with slow-cooked shredded beef. Asian-French fusion.

Roasted and gratinéed bone marrow. Rich and flavorful, to be enjoyed on bread.

Fresh Italian stretched-curd cheese with a creamy heart, flavored with truffle. Served with concentrated sun-dried tomatoes.

Duck foie gras terrine. Rich, creamy, and buttery texture. A typical luxury dish from the Southwest of France.

Thick and tender cut of beef, grilled to your liking. Served with a creamy pepper sauce or a béarnaise sauce (butter and tarragon).

Raw beef, minced and seasoned (capers, onions, sauce) before serving. Served with homemade fries.

High-quality chicken with firm and flavorful meat. Roasted and served with a thyme-scented cooking jus.

Charcuterie specialty. Boneless pig's trotter, breaded and roasted until crispy. Gelatinous and rich texture inside.

Long-fibered beef cut, very tender and flavorful. Served with a pepper sauce and fries.

Creamy Italian rice dish cooked with broth. Topped with shrimp, spicy chorizo, and peas for a surf-and-turf flavor.

Whole veal kidney cooked. Firm texture and pronounced offal flavor. Served with a creamy mustard sauce.

Pan-seared scallops, tender and sweet flesh. Served with a white butter sauce and rustic mashed potatoes.

Grilled salmon fillet with a lemon sauce. Accompanied by light zucchini fritters.

Noble cut of veal with long fibers, grilled. Served with thyme jus and parmesan pasta.

Artisanal sausage served with a rich meat jus and slow-cooked cabbage. Rustic and comforting dish.

Quality chicken breast with skin and wing. Tender meat. Served with mashed potatoes flavored with truffle.

Fixed-price lunch menu offering a choice between Starter/Main or Main/Dessert, with coffee included. Dishes are a specific selection from the menu.

Small soft-ripened cow's milk cheese with a bloomy rind. Creamy, runny, and with a pronounced nutty flavor.

Fresh cheese cake on a biscuit base, flavored with lemon. Dense and creamy texture.

Sweet tart topped with a tangy lemon cream and covered with a soft, golden meringue.

Airy and sweet dessert made from melted white chocolate and whipped egg whites. Light texture.

Tart with a thin and crispy crust topped with slices of roasted apples. Served with a scoop of caramel ice cream.

Small yeasted cake soaked in rum syrup. Served with a generous portion of whipped cream.

Molded dessert surrounded by ladyfingers and topped with chestnut cream. Sweet and comforting.