Au Petit Marguery

A meal formula consisting of two courses of your choice: either a starter and a main course, or a main course and a dessert. Drinks are not included.

A complete meal formula including three courses: a starter, a main course, and a dessert. Drinks are not included.

A complete menu including starter, main course, and dessert, with drinks. Includes a selection of wine, mineral water, and coffee to finish the meal.

A menu adapted for children including a main course, a dessert, and a drink.

A red wine from Bordeaux. It generally offers red fruit aromas and a balanced structure. Ideal for accompanying meats.

A light and fruity red wine made from Gamay grapes, produced without added sulfites. It is a lively and easy-drinking wine.

A red wine from the Languedoc appellation Malpère. It often blends Bordeaux and Mediterranean grape varieties for a full-bodied and spicy taste.

A white wine from Côtes de Gascogne, known for its freshness and notes of citrus and exotic fruits. Very refreshing.

A dry and mineral white wine from the Loire Valley, certified organic. It pairs perfectly with seafood.

A prestigious white Burgundy wine from old vines. It is dry, with a beautiful acidity and flinty notes typical of Chablis.

A sweet (dessert) wine from the Cadillac appellation. It has sweet flavors of honey and apricot, served chilled.

A Languedoc rosé wine. Fresh and light, it is perfect for an aperitif or light meals.

A Provence rosé wine, certified organic. It is pale, dry, and aromatic with notes of summer fruits.

An egg slow-cooked at low temperature to achieve a creamy texture. Served with a shallot cream with Comté cheese and a hazelnut crumble for crunch.

A creamy white asparagus velouté served with cauliflower hummus and toasted thyme bread pieces.

A layered assembly of grilled eggplants and fresh Italian cheese (ricotta), served warm with a vinaigrette sauce with dried fruits.

Raw salmon marinated with herbs and mild spices. Served with a light fennel foam (espuma) flavored with orange.

A traditional French dish. Frog legs are sautéed with plenty of garlic and parsley. The meat is tender, similar to chicken.

Tender white asparagus served warm, accompanied by a light béarnaise sauce (butter, egg yolk, shallot, and tarragon).

A slice of semi-cooked duck foie gras, enhanced with mild Basque chili pepper. Served with toasted brioche bread and a sweet compote.

A plate of aged French cheeses (hard and soft) served with a sweet onion condiment and a little salad.

A rich and melting chocolate dessert, close to a dense mousse or a truffle. Served with crunchy pistachios and a vanilla sauce.

Fresh strawberries served with a whipped cream flavored with basil for an herbaceous touch, and hazelnuts for crunch.

A choux pastry dessert with a crispy crust, filled with vanilla whipped cream, fresh fruits, and a fruit sauce.

A dessert made of meringue, crispy on the outside and soft on the inside, topped with cream and fresh strawberries.

A selection of artisanal ice creams (creamy) and sorbets (fruity, dairy-free) in various flavors.

A hot and very airy dessert that puffs up during cooking. It is flavored with Grand Marnier orange liqueur and served flambéed.