Au Petit Duc

Mixed salad combining the freshness of green beans and tomatoes with the smoky flavor of salmon and the sweetness of warm goat cheese. A complete surf and turf dish.

A great international classic made with crisp romaine lettuce, chicken breast, parmesan shavings, and croutons. All dressed with the famous creamy Caesar sauce.

A rustic and hearty salad with local flavors. It combines sautéed potatoes, chicken, Cantal cheese, and is topped with a runny poached egg.

An essential bistro starter, consisting of warm goat cheese toasts served on a bed of salad. Enhanced with honey for a sweet and savory touch.

Traditional country-style pork pâté. Rustic texture and authentic taste, served with bread and pickles.

A simple and popular classic from Parisian bistros. Hard-boiled eggs topped with a creamy homemade mayonnaise.

Assortment of raw seasonal vegetables, grated or sliced. A fresh and light starter.

The quintessential French festive dish. Duck foie gras with a melt-in-your-mouth texture and rich flavor, served with toast.

Six snails cooked in their shells with parsley and garlic butter. A typical French gastronomic specialty.

Twelve Burgundy snails prepared traditionally with garlic butter and parsley. To be enjoyed hot.

A generous cut of beef (approx. 280g), grilled to your liking. Juicy and tender, served with your choice of sauce.

Tender chicken fillet topped with Norman sauce, a creamy mushroom sauce. A mild and comforting dish.

Duck thigh slow-cooked in its own fat for tender meat and crispy skin. Served with garlic potatoes.

Ground beef or grilled beef steak topped with a fried egg. The runny yolk enriches the meat. Served with fries.

Raw beef, minced and seasoned with condiments (capers, onions, sauce). Fresh and zesty, served with fries and salad.

Long ribbon pasta served with a rich and creamy sauce, smoked bacon, and cheese. A gourmet Italian dish.

Tagliatelle served with pieces of salmon and a creamy sauce. The delicate combination of pasta and fish.

Short tubular pasta coated in a creamy sauce blending four different cheeses. Very rich and flavorful.

Grilled salmon fillet, tender and pink flesh. A healthy and flavorful dish.

Mussels cooked in their own juice with a generous fresh cream sauce. Served hot, often with fries.

The traditional recipe for mussels, cooked in a broth of white wine, shallots, and parsley. Light and fragrant.

The American classic with a juicy beef steak, melted cheddar cheese, fresh vegetables, and a special sauce. Served with fries.

Burger topped with a crispy breaded chicken fillet, cheddar, and a creamy ranch sauce. Served with fries.

A burger revisited with French flavors, featuring Cantal cheese, country ham, and a tarragon-scented béarnaise sauce.

Burger with golden and crispy breaded fish, accompanied by cheddar and a special sauce. A marine alternative to beef.

Large toasted bread topped with dill cream, smoked salmon, and goat cheese. Crispy and delicious.

Toasted bread richly topped with chicken, wild mushrooms, and a creamy four-cheese sauce.

The essential hot sandwich from Parisian cafes. White bread, ham, and cheese, all gratinated in the oven.

A version of the croque-monsieur topped with a fried egg, resembling a lady's hat.

Triangular layered sandwich with chicken, fresh vegetables, and mayonnaise. Served with fries.

Layered sandwich filled with salmon and fresh vegetables. Served with fries.

Traditional caramelized onion soup, served with a slice of bread covered with melted and gratinated cheese. Ideal for warming up.

Assortment of cured meats (ham, salami, pâté) and Cantal cheese. Perfect for sharing with a drink.

Selection of various French cheeses (hard, blue, soft). Served with butter and bread.

The largest platter, combining a wide selection of cured meats and cheeses. Ideal for a convivial shared meal.

Classic espresso coffee.

Decaffeinated coffee.

Espresso diluted with hot water for a less strong but longer coffee.

Espresso with a drop of hot milk.

Two shots of espresso in a single cup. Strong and full-bodied.

Large hot and frothy latte.

Hot drink with cocoa and milk.

Cup of plain hot milk.

Coffee topped with a generous layer of whipped cream.

Hot chocolate topped with whipped cream.

Espresso with hot milk and milk foam.

Hot drink based on rum, hot water, lemon, and sugar. Warming.

Red wine heated with spices (cinnamon, cloves) and citrus fruits.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream.

Hot cocktail based on coffee and cognac or brandy, topped with cream.

Infusion of tea leaves.

Hot herbal drink (verbena, mint, chamomile, etc.).

Sweet carbonated drink with the iconic cola flavor. Served chilled.

Sugar-free version of the famous cola.

Tonic or citrus-flavored carbonated drink, slightly bitter.

French orange and citrus pulp soda.

Sweet, sparkling, and refreshing lemon-flavored soda.

Iced tea flavored with peach.

Transparent carbonated drink with a lemon-lime flavor.

Coffee served cold, often with ice and sometimes milk.

Natural French sparkling mineral water.

Still mineral water.

Still mineral water in a large format.

Naturally sparkling mineral water, fine bubbles.

Italian sparkling mineral water.

Various fruit juices (orange, apple, etc.).

Caffeinated energy drink.