Le Comptoir des Petits Champs

A slice of cold meat loaf made from rabbit meat, pork, and rich duck liver. It has a smooth, chunky texture and a savory, meaty flavor. Usually eaten spread on bread.

Slices of cured sausage made from Gascon black pigs, known for high-quality fat. Salty, chewy, and rich in flavor. A classic charcuterie snack.

A delicacy made of fattened duck liver, served with sweet dried figs. The liver is incredibly smooth, buttery, and rich, contrasting with the chewy, sweet fruit.

A cheese made from sheep's milk originating from the island of Corsica. Typically has a distinct, slightly salty and nutty flavor with a firm texture.

Aged French hard cheese made from unpasteurized cow's milk. Being aged for 24 months gives it a crystallized texture and an intense, nutty, and savory flavor.

Soft, pillowy dumplings made from ricotta cheese and spinach, similar to gnocchi but lighter. Served with a savory wild garlic sauce and cured pork jowl (guanciale) for saltiness.

A fresh Italian cheese made from mozzarella and cream, very soft and milky inside. Served with an herbal pesto, crunchy fennel and almonds, and a touch of spicy oil.

Crispy fried chicken served with 'sauce gribiche', a cold egg sauce similar to tartar sauce. Accompanied by sweet peas and tart, citrusy kumquats to cut the richness.

Tender stalks of white asparagus served with a rich, creamy butter sauce. Topped with trout roe (fish eggs) which add pops of salty ocean flavor.

Raw slices of fresh red tuna. It is seasoned with tart rhubarb, an aromatic herb called lovage (similar to celery), and spicy jalapeño peppers for a fresh, zesty flavor.

A semi-hard cheese that is grilled until warm and slightly crispy, known for its squeaky texture. Served with ancient wheat grains, lentils, and a cooling yogurt-cucumber sauce.

Pasta pockets filled with mushrooms and cheese. Served with spring vegetables and a rich, emulsified butter sauce. A savory and creamy vegetarian main dish.

A mild white fish fillet served with small, toasted pasta balls (fregola) and asparagus. The sauce is a creamy, herb-packed dressing known as green goddess.

Seafood similar to squid, cooked until tender. Seasoned with za'atar (a Middle Eastern spice blend) and served with fresh green vegetables and cream.

Chicken grilled and dressed with a spicy Indian-style oil. Served with a side of smooth, creamy mashed potatoes to balance the heat.

A tender cut of lamb meat, slow-cooked until it falls apart. Served with a rustic preparation of peas, likely braised with onions or bacon.

A rich cream cheese dessert on a crust, flavored with aromatic basil and tangy passion fruit. A sweet finish with herbal and tropical notes.

Pear gently cooked in syrup until soft. Served with crunchy caramelized oats and a simple, refreshing dairy ice cream.

A chocolate custard base topped with a layer of hardened caramelized sugar. Enhanced with a hint of rum for depth.

An Italian dessert of sweetened cream thickened with gelatin. Served with tart rhubarb and nutty pistachios for texture and flavor contrast.

A red wine from the Var region in Provence, made from Syrah grapes. Expect dark fruit flavors, spice, and a full body.

A red Bordeaux wine from the Graves appellation. Typically earthy with notes of red berries and structured tannins.

A light red wine from the Jura region in eastern France, made from Pinot Noir. Known for being earthy, acidic, and light-bodied.

A white wine from Corsica. These island wines are often aromatic, mineral-driven, and crisp.

A white wine from the Corbières region in Languedoc. Typically dry, fruity, and floral.

A white Bordeaux wine. Usually a blend including Sauvignon Blanc, offering citrusy and grassy notes with a dry finish.

A rosé wine from Corsica. Pale pink, refreshing, and likely featuring notes of red summer fruits and herbs.

An 'orange' or skin-contact wine made from white Sémillon grapes. It has an amber color and complex, slightly tannic taste compared to regular white wine.

Sparkling wine from the Champagne region. Made from a blend of dark and white grapes, offering bubbles, acidity, and a toasty flavor.

A red wine from the Var region in Provence, made from Syrah grapes. Expect dark fruit flavors, spice, and a full body.

A red Bordeaux wine from the Graves appellation. Typically earthy with notes of red berries and structured tannins.

A light red wine from the Jura region in eastern France, made from Pinot Noir. Known for being earthy, acidic, and light-bodied.

A white wine from Corsica. These island wines are often aromatic, mineral-driven, and crisp.

A white wine from the Corbières region in Languedoc. Typically dry, fruity, and floral.

A white Bordeaux wine. Usually a blend including Sauvignon Blanc, offering citrusy and grassy notes with a dry finish.

A rosé wine from Corsica. Pale pink, refreshing, and likely featuring notes of red summer fruits and herbs.

An 'orange' or skin-contact wine made from white Sémillon grapes. It has an amber color and complex, slightly tannic taste compared to regular white wine.