P'tit Coco Neuilly

Melted Saint-Marcellin cheese wrapped in crispy pastry. Served hot with a green salad for freshness.

Thick piece of cod, a white fish with tender flesh, served with a creamy basil sauce and sautéed mushrooms.

Tender and flavorful cut of beef, accompanied by a rich and creamy béarnaise sauce. Served with homemade fries and salad.

Fusilli pasta served with shrimp in a creamy chive sauce. Enhanced with vegetables and parmesan.

Traditional dessert made of fruits cooked in a thick, soft crepe batter. Served warm with a scoop of vanilla ice cream.

White wine from Côtes de Gascogne, known for its freshness and intense fruity aromas. Ideal for an aperitif or with light dishes.

Strong and complex Belgian blonde beer. It offers fruity citrus notes and a balanced bitterness.

A refreshing cocktail based on gin, enhanced by the herbaceous taste of fresh basil and the acidity of lemon. Served on ice.

Thinly sliced marinated raw beef. Served with fresh mushrooms, basil pesto, arugula, and parmesan shavings.

Fresh Italian spun-paste cheese with a creamy center. Served simply with tomatoes and basil to appreciate its milky flavor.

Roasted eggplant purée seasoned with herbs. Accompanied by a fresh tomato concassé and parmesan.

Diced raw fish 'cooked' in an acidic marinade. Served with fresh fruits and vegetables for a light and tangy starter.

Fresh mix of avocado and shrimp. Seasoned with a creamy, slightly tomatoey cocktail sauce.

High-quality raw beef (Charolais), knife-cut and seasoned. Can be served raw or quickly seared.

Summer vegetable dish (zucchini, eggplant, tomatoes) layered and baked. Gratinéed with parmesan.

Hake fillet, a white fish, served with a foamy lemon sauce and artichokes prepared in various ways.

Gourmet burger with Charolais beef and a cheddar cheese sauce. Served with fries and coleslaw.

Meat-free version of the burger, replacing beef with a vegetable and potato patty. Rich in flavor with a sweet and savory caponata.

Mixed salad with crispy Colombo-spiced chicken. A blend of textures and flavors with a sweet and sour sauce.

Salad with Mediterranean flavors. Combines the sweetness of burrata and melon with the saltiness of cured ham and parmesan.

Light and colorful salad with warm shrimp, feta, and fresh fruits. Zesty and citrusy dressing.

Complete Hawaiian-inspired bowl. Rice base topped with marinated raw tuna and plenty of fresh vegetables and fruits.

Diced raw tuna, seasoned with Asian flavors (lemongrass, cilantro). Served with avocado and sweet potato fries.

Tender and flavorful cut of noble beef. Accompanied by a forestière sauté and creamy mashed potatoes.

Sautéed chicken and vegetables in a creamy coconut milk and curry sauce. Served with fragrant rice.

Pan-seared shrimp with fresh herbs. Served on a creamy green vegetable risotto.

Fine and delicate fish fillet. Accompanied by cauliflower prepared in several textures (purée, roasted, etc.).

Assortment of aged French cheeses: Cantal (pressed cheese), Saint-Nectaire (creamy), and Sainte-Maure (goat).

Thick slice of brioche dipped in a milky mixture and pan-fried in butter. Drizzled with caramel and served with ice cream.

Modern reinterpretation of lemon tart. Features tangy lemon cream, meringue, and shortbread crumble.

Cream cheese cake on a biscuit base. Topped with passion fruit coulis for a tangy touch.

Simple and fresh mix of red berries, flavored with basil leaves.

A variation of the traditional Italian dessert with mascarpone and biscuits, enhanced with chocolate and hazelnut spread.

A hot drink (coffee or tea) accompanied by a selection of several small desserts.

Complete menu for children up to 9 years old. Includes a main course, a side dish, a dessert, and a drink.