La Petite Chaise

A lunch set menu offering a selection of classic French dishes. Usually includes a starter, a main course, and/or a dessert.

Complete dinner menu including three courses: starter, main course, and dessert. Offers a full taste of the restaurant's traditional cuisine.

A French bistro classic: hard-boiled eggs served with a creamy homemade mayonnaise. Simple, rich, and tasty. Eaten cold as a starter.

Small savory tart filled with cooked mushrooms, topped with a light mousse of pungent horseradish. Offers a contrast of crispy and creamy textures with a spicy note.

Grated celeriac salad mixed with a remoulade sauce (mustard mayonnaise). Fresh, crunchy, and creamy.

Fresh salad made of ripe tomatoes and tuna belly (the fatty, tender part of the belly). Dressed with a light vinaigrette.

Traditional caramelized onion and beef broth soup, served gratinated with cheese and bread. Rich, savory, and comforting flavor. Be careful, it is served very hot.

Frisée salad with warm smoked lardons and often a poached egg. A mix of bitter, salty, and smoky flavors.

Prepared and elegantly presented crab meat, often accompanied by a light sauce or avocado. Delicate marine flavor and tender texture.

French luxury dish made from fattened duck or goose liver. Rich, buttery, and silky texture. Served with toast and sometimes a sweet chutney.

Crispy puff pastry filled with melted fresh goat cheese, served on a bed of green salad. Hot-cold and crispy-creamy contrast.

Typical Niçoise salad with tuna, hard-boiled eggs, anchovies, olives, green beans, and tomatoes. Fresh, complete, and flavorful.

Snails served in their shells with parsley-garlic butter and a hint of anise. Tender texture and intense herbaceous flavor. Use the bread to soak up the butter.

Eggs poached in boiling water, served with crispy bacon and a rich red wine sauce (meurette style). The runny yolk mixes with the sauce.

Light puff pastry filled with leek fondue and fresh goat cheese. Mild flavor and creamy texture.

Marinated raw salmon slices (gravlax style) flavored with dill, served with a creamy mustard seed sauce. Fresh and tangy.

Homemade foie gras terrine served with an apple chutney for a sweet and savory touch.

Tender chicken breast served with a sauce and garnish that change according to the chef's inspiration.

Duck leg slow-cooked in its own fat until very tender, then roasted to make the skin crispy. Rich and flavorful.

Very tender and lean cut of beef, grilled or pan-seared. Usually served rare or medium-rare according to your preference.

Fillet of turbot (noble white fish) topped with a creamy vermouth sauce and garnished with trout roe for an iodized touch.

Wild sea bass fillet served with a classic beurre blanc sauce (emulsion of butter, vinegar, and shallots). Fine and delicate flavor.

Whole sole, floured and pan-fried in butter, served with brown butter, parsley, and lemon. A French cuisine classic.

Vegetarian platter of seasonal vegetables prepared in various ways. Fresh and light.

Coquillette pasta prepared risotto-style or gratinéed, with a variable topping (often ham, truffle, or cheese).

Coarsely hand-chopped raw beef (not ground), seasoned with capers, onions, mustard, and spices. Served fresh.

Special dish of the day based on market availability and the chef's inspiration. Ask your server.

High-quality dry sausage made from Noir de Bigorre pigs. Intense flavor and melt-in-your-mouth texture.

Thin slices of dried and smoked beef (Spanish charcuterie). Woody and salty flavor.

Pâté en croûte, a pastry-wrapped pâté. Served cold in slices.

Very large bone-in beef cut, grilled, ideal for sharing between two or more. Juicy and flavorful meat.

Roasted lamb chops in one piece, coated with herb breadcrumbs. Tender and fragrant.

Very thin and crispy fries.

Creamy purée made with a nutty potato variety (Ratte).

Red whole grain rice, firm texture and nutty flavor.

Small crisp lettuces, often served braised or raw with a vinaigrette.

Green beans pan-fried with garlic and toasted almonds.

Fresh spinach quickly sautéed to wilt while remaining green.

Selection of aged French cheeses, served with bread.

Gourmet dessert made of homemade whipped cream and chocolate.

Caramelized apple tart baked upside down (pastry on top), served warm with thick cream.

Chocolate cake with a molten center, served with a salted butter caramel sauce.

Assortment of fresh red berries (strawberries, raspberries, etc.).

Three scoops of artisanal ice cream or sorbet.

Large portion of homemade chocolate mousse, light and airy, to share.

Dessert made of crispy meringue, whipped cream, and fresh red berries. To share.

Dry and mineral Loire white wine with characteristic smoky notes (hence the name).

Sweet and mellow white wine from the Loire Valley.

Classic dry white wine, Chardonnay grape.

Dry white Burgundy wine, crisp and mineral.

Light and fruity red wine from the Loire Valley.

Burgundy red wine, light and elegant with red fruit aromas.

A glass of sparkling wine from the Champagne region. Festive and elegant.

Bottle of brut Champagne. Fine and balanced.

Dry white wine from Burgundy, renowned for its freshness and minerality.

Rhône Valley white wine, aromatic and round.

Rhône Valley red wine, spicy and fruity, made from the Syrah grape.

Biodynamic Bordeaux red wine. Structured and complex.