Le Petit Vendôme

A classic French soup made with caramelized onions and rich beef broth. Topped with bread and melted cheese (gratinéed). Savory, sweet from the onions, and warming.

Rich, buttery duck liver pâté served with sweet fig chutney and crispy bread. Smooth texture with a luxurious, savory flavor profile.

Classic Escargots de Bourgogne served in their shells. Cooked with garlic, parsley, and butter. Chewy texture with a strong herbal and garlicky flavor.

Hard-boiled eggs served with creamy homemade mayonnaise. A simple, traditional French bistro starter known as 'Oeuf Mayonnaise'. Rich and comforting.

A slice of meat pâté baked inside a pastry crust, served with a side salad. Savory, meaty, and slightly crumbly texture with a crisp crust.

High-quality canned sardines from Brittany served with toasted bread. Oily, rich fish flavor, packed with umami. Eaten by placing the fish on the toast.

A large platter featuring a variety of cured meats, pâtés, and sausages. Salty, savory, and rich. Ideal for sharing with bread and wine.

Cured, air-dried pork sausage sliced thinly. Chewy and salty with a concentrated meat flavor. Similar to salami.

A spreadable paste made from pork liver. Strong, iron-rich flavor and smooth texture. Served with bread.

Shredded pork meat slow-cooked in its own fat until tender. Rich, spreadable, and savory. Texturally similar to pulled pork but finer.

Coarser pork cracklings or rillettes. Crunchy and chewy bits of pork and fat. Salty and savory.

A Burgundian specialty terrine made of coarse pork and parsley jelly. The parsley gives it a green marbling. Herby and savory.

A rustic loaf of spiced meat, cooked with aromatic wine and herbs. Dense texture, eaten with bread and pickles.

A traditional sausage made from pork intestines (chitterlings). Has a very distinct, pungent aroma and chewy texture. An acquired taste for those unfamiliar with offal.

House-made coarse meat loaf. Seasoned and baked. Savory and hearty, served cold.

Cooked ham sliced directly from the bone. Juicy, tender, and mild in flavor.

Dry-cured country ham. Salty with a firm texture, similar to prosciutto but often rustier.

A tasting plate featuring various types of dry and cooked sausages. Great for sampling different textures and flavors.

A regional board from Auvergne featuring cured ham and semi-hard Cantal cheese. A classic pairing of salty meat and nutty, milky cheese.

Warm goat cheese usually served on toasted bread, atop a salad with potatoes, ham, and egg. Creamy cheese contrasts with crisp vegetables.

Romaine lettuce salad with chicken, parmesan cheese, and croutons. Dressed with a creamy, garlicky anchovy-based sauce.

Fresh Italian cheese made from mozzarella and cream. Served with tomatoes and basil pesto. Very creamy and rich center.

Sea bass fillet served with a sauce of olive oil, lemon, tomato, and basil (Sauce Vierge), accompanied by seasonal vegetables. Light and fresh fish dish.

Veal cutlet served with a creamy mushroom and cider sauce (Normande style) and sautéed potatoes. Tender meat with a rich sauce.

Grilled coarse-grained sausage made from pork intestines (chitterlings). Served with homemade fries. Has a strong, distinctive smell and flavor; traditional French soul food.

Duck leg slow-cooked in its own fat until falling-off-the-bone tender, with crispy skin. Served with potatoes and mushrooms. Rich and savory.

Grilled pig's trotter served with fries. Gelatinous texture, crispy skin, and rich flavor. Eaten with hands to navigate the bones.

Regional burger featuring Cantal cheese and bacon (lard) from Auvergne, with house sauce and fries. Juicy and cheesy.

Minced Charolais beef, traditionally served raw (tartare) and seasoned, or quickly pan-seared. Served with fries. Soft texture and bold meat flavor.

Very thinly sliced raw beef served with arugula, parmesan cheese shavings, and pesto. Light, fresh, and savory.

Thick-cut rump steak served with fries and choice of sauce. Leaner beef cut with strong flavor.

Beef fillet steak with peppercorn sauce, flambéed with Cognac. Very tender cut with a spicy, creamy sauce.

Pan-seared ribeye steak (300g) with fries and sauce. A marbled, juicy cut full of flavor.

A selection of three cheeses from the menu. Served with bread.

Raw milk Camembert. Soft, creamy cow's milk cheese with a bloomy rind and mushroomy flavor.

Choice of cheeses from Auvergne: mild blue cheese (Fourme d'Ambert/Bleu) or semi-hard aged cheese (Cantal).

Semi-soft farm cheese made from cow's milk. Has a gray rind and a nutty, earthy flavor.

Fresh goat cheese drizzled with high-quality olive oil from Provence. Tangy and creamy.

Famous blue sheep's milk cheese. Pungent, salty, and sharp with a crumbly texture.

Daily dessert special. Ask staff for details.

Choice of Millefeuille (puff pastry layered with cream) or homemade cream puffs (choux). Served in pairs.

Tart of the day, typically fruit-based.

Upside-down caramelized apple tart served with thick farm cream. Sweet, warm, and comforting.

Traditional rice pudding. Creamy, sweet rice cooked in milk, often flavored with vanilla.

Rich chocolate mousse made with premium Valrhona Guanaja chocolate. Airy yet intense cocoa flavor.

Custard flavored with pistachio, topped with a layer of hardened caramelized sugar. Crack the top with your spoon.

Coconut flan. Smooth custard texture with the tropical flavor of coconut.

Small French almond cake. Buttery, moist, and nutty.

Small pastry from Bordeaux with a dark, thick caramelized crust and a soft, custard-like center flavored with rum and vanilla.