LE PETIT VILLIERS

Homemade duck foie gras terrine. Smooth texture and rich taste. Usually enjoyed with toast and sometimes chutney or jam.

High-quality smoked salmon slices (Label Rouge) from Scotland. Tender flesh with a delicate smoky flavor. Served cold, often with lemon and buttered bread.

Rustic meat pâté prepared according to a traditional recipe. Coarse texture and savory meat and spice flavor. Served with country bread and pickles.

Cold soup made from blended raw tomatoes, vegetables, and olive oil. Refreshing and slightly tangy. Ideal in hot weather.

Dry cured mountain charcuterie. Firm slices with a pronounced, salty meat flavor. Eaten as an appetizer or starter with bread.

Marinated herring fillets served with warm potatoes. A mix of salty, smoky, and sweet flavors. A bistro classic.

Simple salad of tomato and mozzarella slices. Dressed with basil sauce (pesto). Fresh and light.

Hard-boiled eggs served with a creamy homemade mayonnaise. Very traditional and popular starter in France. Simple and comforting.

Green salad with croutons, parmesan, and creamy Caesar dressing. May contain chicken or eggs. Crunchy and flavorful.

Mixed salad garnished with warm duck gizzards. Dressed with a sharp Sherry vinaigrette. Rustic flavors and tender texture of the gizzards.

Green salad served with toasted bread topped with melted goat cheese. Hot-cold contrast and melt-in-your-mouth crunch. Very popular.

Assortment of seasonal raw vegetables, grated or chopped (carrots, celery, cucumber, etc.). Fresh and crunchy. Served with vinaigrette.

Chef's special starter of the day. Ask your server for details.

Veal kidneys (offal) cooked in a creamy mustard sauce. Served with sautéed potatoes. Strong taste and firm but tender texture.

Grilled duck fillet, served pink with a sweet and savory honey sauce. Accompanied by potatoes. Rich and flavorful meat.

Main course consisting of a generous portion of high-quality Scottish smoked salmon. Served cold, ideal for a lighter meal.

Duck leg slow-cooked in its own fat until very tender. Crispy skin. Served with garlic potatoes and stewed vegetables.

Thick piece of cooked salmon, served with mashed potatoes. Choice of: rich béarnaise sauce or a lighter preparation with olive oil.

Angus flank steak, long-fibered and very flavorful meat. Served rare or medium with homemade fries.

Thick and tender piece of beef (180g). Served grilled with homemade fries. Accompanied by béarnaise sauce or served plain.

Cod fillet (white fish) served with an olive oil, lemon, and herb sauce. Accompanied by tender braised fennel. Light and fragrant dish.

Traditional pork tripe sausage, certified authentic (5A). Strong and distinctive taste. Served grilled with fries and mustard.

Raw minced and seasoned beef (capers, onions, sauces). Can be served completely raw or 'aller-retour' (briefly seared). With fries and salad.

Large bone-in beef steak (350g), very flavorful and juicy. Ideal for red meat lovers. Served with fries and choice of sauce.

Chef's special dish of the day, based on market availability.

Selection of dishes from the daily specials board, varying according to the season and the chef's inspiration.

Selection of aged French cheeses: a blue, a creamy brie, and a goat cheese. Served with bread.

Smooth and creamy fresh cheese. Can be served savory (with herbs) or sweet (chestnut cream, sugar). Fresh and light.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar. Texture contrast. A great classic.

Light and airy mousse with intense dark chocolate. Rich in cocoa flavor.

Poached meringue floats on English cream (vanilla sauce). Often drizzled with caramel and slivered almonds.

Moist, rum-soaked cake. Served chilled, often with whipped cream.

Italian dessert made of creamy jelly, silky texture. Served with seasonal fruit coulis.

Frozen dessert made of coffee or chocolate ice cream, with an espresso or cold chocolate, and topped with plenty of whipped cream.

Ice cream sundae made with vanilla ice cream, topped with sweetened chestnut cream and whipped cream.

Assortment of ice cream or sorbet scoops. Classic and fruity flavors.

Italian Vermouth. Herb-infused wine. Drunk chilled as an aperitif, often with an olive or lemon zest.

Selection of fortified or bitter aperitif wines. Muscat (sweet and fruity), Port (fortified wine), or Campari (red bitter).

French aperitifs. Suze is gentian-based (bitter). Get 27 is a mint liqueur.

White spirits. Vodka (neutral) or Rum (sugarcane). Served neat or with ice.

Classic cocktail based on Campari, red vermouth, and soda water. Bitter and refreshing.

Gin-based cocktails. Gin Tonic is lengthened with tonic water, fresh and sparkling.

Cocktail based on vodka and tomato juice, seasoned with spices (tabasco, worcestershire, celery salt). Salty and spicy taste.

Cuban cocktail made with rum, fresh mint, lime, sugar, and soda water. Very popular and refreshing.

Entry-level whiskies (Blend or Irish). Served neat or on ice.

American Tennessee Whiskey. Distinctive caramelized and woody taste.

Premium blended Scotch whisky. Smooth and fruity.

Selection of characterful Scottish Single Malt Whiskies. Often peaty or maritime.

Scottish Single Malt Whiskies, renowned for their finesse and complex aromas.

Light and floral Scotch Single Malt.

Hot cocktail made with coffee, Irish whiskey, sugar, and whipped cream.

Mineral waters (still or sparkling) in 50cl format.

Large bottle of mineral water (still or sparkling) for the table.

Cola soda, classic or light version.

Naturally sparkling mineral water, very fizzy.

Tonic or citrus soda, slightly bitter.

Thick and smooth apricot fruit drink.

Classic fruit juices served by the glass.

A complete fixed-price menu offering excellent value for money. Includes three courses to choose from the chef's selection.