La Petite Soeur

Selection of aged cheeses varying according to availability. Served with condiments such as pickles and chutney to balance the flavors. · Varied flavors ranging from mild to full-bodied, creamy to firm textures. · Ideal for sharing at the start of a meal or with a glass of wine.

Creamy puree of yellow split peas, a traditional Greek dish. Similar to hummus but prepared without chickpeas. · Smooth and velvety texture, mild and slightly earthy flavor. · Generally eaten spread on bread or with a fork as a starter.

Whipped Italian fresh cheese mixed with seaweed. A fresh and light starter. · Creamy and airy texture, milky taste enhanced by the iodine from the seaweed. · Perfect on toast or by the spoonful.

Selection of artisanal charcuterie. Choices include dry sausages, fuet (Catalan dry sausage), and homemade terrines. · Meaty and seasoned flavors, firm or melting texture depending on the product. · A must for aperitifs.

Dry sausage made with wild boar meat. From the Jura region. · Gamey and pronounced flavor, firm texture. · Eaten in thin slices, ideal with a red wine.

Traditional dry sausage made from farm-raised pork from Auvergne. · Authentic and balanced flavor, classic dry sausage texture. · A French aperitif classic.

Roe deer meat cooked for a long time in fat then shredded, flavored with fig and gingerbread. · Melting and spreadable texture. The strong gamey flavor is softened by the sweetness of the fig. · To be enjoyed on country bread.

Shredded wild boar meat preparation, flavored with Alsatian Gewurztraminer white wine. · Rich and creamy, with an aromatic note from the wine. · Served in a pot or on toast.

Fresh goat cheese cream, served with crunchy radishes and toasted walnuts. · Freshness of goat cheese, spiciness of radish, and crunchiness of walnut. · A vegetarian starter full of textures.

Thick slice of roasted celeriac caramelized with honey. Served with pesto sauce and sweet potato fries. · The celery becomes tender and sweet when cooked, contrasting with the smoked paprika. · A flavorful vegetarian dish, eaten like a steak.

Gratinéed dish based on roasted squash, topped with blue cheese sauce and a savory crumble topping. · Mix of textures: melting squash, creamy sauce, and crunchy hazelnut crumble. · Comforting and indulgent dish.

Savory pastry of Turkish origin made of crispy phyllo dough in a spiral shape. · Melting filling of leeks and cheeses (ricotta, feta). Crispy on the outside. · Eaten hot, often accompanied by a salad.

Seasoned minced chicken meatballs, served with tangy condiments and sweet potato fries. · Tender and flavorful meat, enhanced by preserved lemon and beetroot ketchup. · Flavorful and colorful main dish.

Lamb meat cooked slowly until very tender, lacquered with a sweet and sour pomegranate molasses. · The meat is tender and falls off the bone easily. Served with mashed potatoes. · A rich dish blending oriental flavors and traditional cooking.

Traditional Spanish dessert similar to crème brûlée, flavored with citrus zest and cinnamon. · Creamy texture under a thin layer of crunchy caramelized sugar. · Enjoyed with a spoon by breaking the caramel.

Fresh cheese cake on a biscuit base, flavored with chocolate and Italian hazelnuts. · Dense and melting texture, rich cocoa and praline flavor. · Indulgent dessert for chocolate lovers.

Wild fish (Lingue) caught in the English Channel.

Free-range farm poultry raised in the Gâtinais region.

Selection of vegetables grown without pesticides by local producers.

Cheeses benefiting from a Protected Designation of Origin, guaranteeing their origin and know-how.