LA PETITE ROTONDE

A classic of French bistro cuisine. Organic hard-boiled eggs served with a creamy homemade mayonnaise. · Firm texture of the egg white contrasting with the runny yolk and the creamy sauce. Rich and savory taste. · Enjoyed cold as a starter, often accompanied by a piece of bread.

A creamy soup prepared with seasonal vegetables. The recipe changes regularly depending on the market. · Smooth and velvety texture. Comforting and warm flavors. · Served hot in a bowl.

Egg baked in a ramekin with cream, topped with leek fondue and crispy chorizo chips. · Creamy texture with a runny egg yolk. Mild leek flavor enhanced by the spicy chorizo. · To be eaten hot with a spoon, mixing the egg with the topping.

Toasted bread slice topped with sweet roasted peppers, crumbled feta cheese, and pesto. · Mix of crunchy and melting textures. Mediterranean, sweet, and herbaceous flavors. · Served with arugula for a peppery touch.

Small square pasta stuffed with cheese, served here with escargots and a creamy garlic-parsley sauce. · Tender and melting texture. Rich garlic and herb flavor, typical of French gastronomy. · Hot and flavorful dish, inspired by the Dauphiné region.

Homemade duck foie gras, served with rustic bread and fig jam. · Buttery and melting texture. Rich and delicate flavor, balanced by the sweetness of the chutney. · Spread pieces of foie gras on toasted bread.

Whole camembert cheese baked until melted, with bacon bits. · Very runny and stringy texture. Strong, milky taste, salted by the bacon. · To be enjoyed hot by dipping bread into the melted cheese.

Mixed salad accompanied by white pudding (fine white meat sausage) and apple pieces. · Sweet and savory mix with the sweetness of apple and the tender texture of the pudding. · Light and fruity starter.

Large mixed salad with crispy chicken, Italian cheese, croutons, and creamy dressing. · Varied texture between the crunchiness of the salad and the tenderness of the chicken. Rich and seasoned flavor. · Complete and hearty dish, served cold.

Salad topped with grilled goat cheese toasts drizzled with honey, with vegetables and egg. · Classic sweet and savory contrast. The cheese is hot and melted on the crispy bread. · A great classic of French brasseries.

Hearty salad typical of the Southwest of France, rich in duck specialties (foie gras, magret, gizzards). · Rustic and meaty flavors, very rich. Mix of hot (gizzards, confit) and cold. · Very hearty dish for meat lovers.

Oval-shaped Roman pizza dough, light and airy, simply topped with tomato and mozzarella. · Crispy on the outside, soft on the inside crust. Fresh and simple flavors. · Can be eaten by hand or with cutlery.

Pinsa topped with tomato sauce, cheese, Paris mushrooms, and cooked ham. · Classic and universally appreciated taste, balance between meat and vegetables. · Similar to Queen pizza.

Pinsa topped with a blend of four melted Italian cheeses. · Strong and salty taste, dominated by the character of Gorgonzola (blue) and Taleggio. · Very rich and creamy.

Slightly spicy pinsa topped with spicy salami (Spianata), vegetables, and an egg. · Spicy flavor and rich texture thanks to the egg. · For those who like a little spice.

Pinsa topped with cured raw ham and fresh arugula added after cooking. · Contrast between the warm pastry and the fresh salad. Salty flavor of cured ham. · Sophisticated and flavorful.

Tender grilled beef steak, served with a creamy potato gratin and herb sauce. · Juicy and flavorful meat. The gratin is melting and rich. · A classic and hearty meat dish.

Long, flat pasta served with tomato sauce, Italian cured ham, and grated cheese. · Simple but tasty pasta dish with Italian ingredients. · Eat by twirling the pasta around the fork.

Veal chop on the bone, white and tender meat, served with green vegetables and a creamy sauce. · Delicate flavor and soft texture. The mushroom sauce adds creaminess. · Refined dish.

Airy and light dessert made with melted dark chocolate and whipped egg whites. · Mousse-like and melting texture. Intense cocoa flavor, not too sweet. · Served cold in a coupe glass.

Sweet tart filled with pears and almond cream (frangipane) on a shortcrust pastry. · Soft and crispy texture. Sweet almond flavor and fruity pear. · Often served warm.

Sweet, caffeinated cola soda. · Characteristic sweet and sparkling taste. · Served chilled.

Sugar-free version of cola soda. · Taste similar to the original but lighter. · Served chilled.

French orange-flavored soda with orange pulp, slightly fizzy. · Fruity orange taste, less sweet than a classic soda. Shake before opening. · Served chilled.

Sweet iced tea, usually peach flavored. · Refreshing and sweet drink. · Served chilled.

Sparkling soda with citrus flavors (orange, grapefruit, lemon, tangerine). · Fruity and slightly tangy taste. · Served chilled.

Bitter sparkling soda with quinine. · Distinctive bitter and sparkling taste. · Often drunk alone or mixed.

Infused and chilled green tea, prepared by the restaurant. · More natural and less sweet taste than industrial versions. · Refreshing and subtle.

Sparkling alcoholic beverage made from fermented apples. 'Brut' version, so not very sweet. · Taste of fermented apple, dry and crisp. · Best drunk chilled, traditionally in a bowl or glass.

Sweet lemon-flavored sparkling soda, transparent. · Mild and very fizzy lemon taste. · Refreshing classic.

Bottled fruit juices. · Standard fruity taste. · Served chilled.

Juice extracted from fresh fruits to order. · Intense and vitamin-rich taste, with fruit pulp. · Very healthy and refreshing drink.

Still natural mineral water.

Naturally sparkling mineral water, very fizzy.

Naturally sparkling mineral water with fine bubbles. Half bottle format.

Still Italian mineral water. Half bottle format.

Still Italian mineral water. Large bottle.

Naturally sparkling mineral water. Large bottle.

Small, strong, concentrated coffee, served black. · Intense and aromatic.

Decaffeinated espresso coffee. · Coffee taste without the stimulant.

Double shot of espresso in a large cup.

Espresso with hot milk and milk foam. · Mild and milky.

Coffee with lots of creamy milk foam, often sprinkled with cocoa.

Hot drink with milk and cocoa.

Hot chocolate topped with a generous layer of whipped cream.

Long coffee topped with whipped cream.

Hot drink made from dried herbs infused in hot water. Caffeine-free. · Soothing and light.

Tea leaves infused in hot water.

Plain milk served hot or cold.

Traditional hot drink made with rum, hot water, sugar, and lemon. · Strong and comforting, ideal when it's cold.

Heated red wine infused with spices (cinnamon, cloves) and citrus fruits. · Sweet, sugary, and spicy.

Hot cocktail based on coffee, Irish whiskey, sugar, and cream. · Contrast between hot strong coffee and cold cream. Alcoholic.