Caves Pétrissans

A complete menu including a starter, main course, and dessert. Choices are made from dishes marked with (M) on the menu. An ideal option to discover the restaurant's cuisine.

A lighter lunch menu offering a choice between starter-main or main-dessert. Selection to be made from dishes marked (M). Perfect for a gourmet but quick midday meal.

Traditional Milanese dish of veal shank braised with white wine and vegetables. The meat is simmered until tender and melting. Usually served with the marrow in the bone, rich in flavor.

Tender poultry dish slow-cooked with anise-flavored vegetables (like fennel). The sauce is creamy and aromatic. A delicate preparation that enhances the finesse of the poularde.

Roasted or confit lamb shoulder, offering juicy and flavorful meat. Often accompanied by Provençal herbs and garlic. A classic of comforting, family-style French cuisine.

Seasonal vegetables (tomatoes, zucchini, eggplants) hollowed out and stuffed with a meat and herb filling. Oven-baked to concentrate the flavors of the sun. An emblematic Provençal dish.

The fresh fish of the day, selected according to the market. Preparation varies according to the chef's inspiration and the available species. Guarantees optimal freshness.

A bistro classic: hard-boiled eggs coated in a creamy homemade mayonnaise. Simple but delicious when well-executed. Served cold as a starter.

Grated celeriac salad seasoned with a remoulade sauce (mayonnaise with mustard and sometimes capers). Crunchy and creamy at the same time. A fresh and tangy starter.

Poached or soft-boiled eggs set in a flavorful meat jelly, often with ham and herbs. A traditional French cold starter, playing on textures.

Marinated herring fillets served with warm or cold potatoes, seasoned with oil and onions. Smoky and salty flavor of the fish balanced by the sweetness of the potatoes.

A light savory flan made with zucchini, served with a smooth tomato sauce. Soft and melting texture. A fresh and flavorful vegetarian starter.

Purée of roasted eggplant, seasoned with garlic, olive oil, and spices. Creamy texture and smoky flavor. Enjoy spread on bread.

A mix of various fresh aromatic herbs in a salad, dressed with a light vinaigrette. Very fragrant and refreshing. Pairs well with rich dishes or can be enjoyed on its own.

Salad made with green lentils and thin slices of smoked duck breast. A marriage of firm and tender textures with a pronounced smoky flavor. A rustic and gourmet starter.

Marinated Mediterranean vegetables in olive oil, served with a black olive paste (tapenade) and parmesan shavings. Rich in sunny flavors.

Quality slices of smoked salmon, served simply, often with toast, butter, and lemon. Silky texture and delicate flavor.

High-quality smoked salmon slices, served simply, often with toast, butter, and lemon. Silky texture and delicate flavor.

Poached eggs served in a rich red wine sauce (meurette sauce) with lardons, onions, and mushrooms. A classic of Burgundian cuisine.

Snails served in their shells, stuffed with garlic and parsley butter. To be enjoyed hot with bread to soak up the melted butter. An emblematic French specialty.

Rabbit meat slow-cooked in fat then shredded. Melting texture and delicate flavor. Spreads generously on country bread.

Pâté made from poultry livers, served with a sweet onion jam for a sweet and savory contrast. Rich and creamy.

Rustic terrine containing pieces of pig's ear for crunch, set in jelly. A connoisseur's charcuterie appreciated for its varied textures.

Jellied charcuterie made from pieces of pork head meat. Served cold with a sharp shallot vinaigrette. Pronounced flavor and firm texture.

Slices of aged dry sausage. A classic charcuterie to nibble on, salty and flavorful.

Thin slices of Spanish cured ham (Serrano or Ibérico type), aged in the mountains. Intense flavor, slightly salty with melting fat.

Luxurious terrine combining duck meat, pieces of foie gras, and morel mushrooms. Rich, woody, and refined flavor.

Whole duck foie gras or terrine, creamy and rich. Usually served with toast and sometimes a sweet accompaniment. A festive dish par excellence.

A complete assortment of charcuterie prepared on-site. Ideal for sharing to discover the house's different specialties.

A thick piece of salmon fillet, grilled or pan-fried. Pink, tender, and fatty flesh. Served hot with garnish.

Poached cod fillet served cold, with mayonnaise. A simple and refreshing dish, highlighting the delicate white flesh of the fish.

Raw beef meat, hand-chopped and seasoned (capers, onions, mustard, egg yolk). Served fresh. For lovers of quality raw meat.

Tender and flavorful piece of veal, pan-seared or grilled. Known as the 'butcher's cut'. Fine texture and delicate flavor.

Noble cut of Charolais beef, 200g, very tender. Served with your choice of sauce. The Charolais breed is renowned for the quality of its meat.

A generous 300g portion of Charolais beef fillet. Tender and flavorful, served with a classic sauce of your choice.

Lamb chops roasted as a single piece (rack). Pink, tender, and very flavorful meat. An elegant dish.

The chef's daily special, prepared with seasonal products. Ask your server for the dish of the day.

Long pasta (linguine) served with a variety of sautéed small vegetables. Simply seasoned with olive oil and fresh basil. A light and fragrant vegetarian dish.

Veal offal (kidneys) cut and quickly sautéed, then flambéed with alcohol (Armagnac). Rich sauce and pronounced flavor. A classic of French bistronomy.

Traditional dish made from various pieces of veal head, poached until tender. Served with a ravigote sauce (vinaigrette with herbs, capers, and hard-boiled egg). For offal lovers.

Pieces of poultry simmered in a rich cream sauce, flavored with morels (wild mushrooms). A creamy and refined dish.

Selection of two aged cheeses. Served with bread. Perfect to finish the meal before dessert.

A wider tasting of five varieties of French cheeses, offering a range of textures and flavors (goat, soft, hard, blue).

The chef's sweet creation of the day. Changes daily according to inspiration.

Whipped egg whites, poached and floating on a vanilla crème anglaise. Often garnished with caramel and slivered almonds. An airy and classic dessert.

Creamy vanilla custard dessert, topped with a layer of brown sugar caramelized with a blowtorch. Delicious contrast between the hot/crunchy top and the cold/creamy bottom.

Light and airy chocolate mousse, enriched with a praline flavor (caramelized hazelnuts). Rich in chocolate but with a cloud-like texture.

A slice of moist or molten chocolate cake, served with a liquid vanilla crème anglaise to soften the intensity of the cocoa.

Artisanal ice cream or sorbet scoops. Various flavors depending on the season. Refreshing way to end the meal.

A generous serving of three scoops of ice cream or sorbet. A more substantial frozen dessert.

Prunes macerated in plum eau-de-vie (Vieille Prune). A strong and traditional digestive dessert.

Cherries preserved in brandy. A simple dessert for lovers of strong alcohol and fruit.