Le Petít Café

The main course suggested by the chef for today. Simple and hearty French bistro-style cuisine.

A lunch formula including two dishes of your choice from the daily specials board. Allows you to taste a starter and a main, or a main and a dessert.

The complete meal including a starter, main course, and a dessert of your choice from the specials board.

A simple and fresh salad composed of tomato slices and mild mozzarella cheese. Usually seasoned with olive oil and basil. Tender and juicy texture.

A cold fish pâté prepared with salmon, cooked in a mold. Moist and melt-in-your-mouth texture, served in slices. Mild fish flavor.

A hot soup prepared with blended seasonal vegetables. Comforting flavor and velvety or rustic texture depending on preparation.

Flatfish with characteristic shredded flesh, tender and delicate. Often served with brown butter or capers. The flesh easily separates from the cartilage.

Chicken pieces stewed in a sauce of peppers, tomatoes, and onions (piperade). An emblematic dish from the Basque Country, flavorful and slightly spicy.

A cut of beef selected by the butcher, grilled or pan-fried. Tender and juicy red meat, served rare or medium as preferred.

Traditional French sausage made from pork chitterlings (intestines) and spices. It has a very pronounced and characteristic smell and taste. Firm and granular texture, for offal lovers.

Smoked pork sausages with a thin, crispy skin. Pink, tender, and homogeneous flesh. Mild and slightly smoky flavor.

Mixed salad served with toasted bread topped with melted goat cheese. Pleasant contrast between the fresh salad and the warm, creamy cheese.

A baked pastry consisting of a dough and a sweet filling (fruit, cream, chocolate), varying according to the day's inspiration.

Dessert made from rich and creamy vanilla custard, covered with a layer of crunchy caramelized sugar. Contrast of textures between the hot/crunchy top and the cold/creamy bottom.

Italian dessert made from a sweet, gelatinous cream, with a silky and wobbly texture. Topped with a sweet and tangy strawberry sauce.

Generous dish of steamed wheat semolina, served with a vegetable broth and three different meats. Mix the semolina with the juice and harissa to your taste.

Fine semolina served with stewed vegetables (turnips, carrots, zucchini) and tender beef pieces. A rich and fragrant dish with mild spices.

Chicken version of the famous North African dish. White meat cooked in fragrant broth, served with couscous grain.

Couscous served with merguez, spicy red beef and lamb sausages. Zesty flavor that pairs well with the sweetness of the semolina.

Plate of semolina with its stew of various vegetables (carrots, zucchini, chickpeas), without meat. Light but filling thanks to the starches and vegetables.