Le Petit Bal

A tasting plate offering either aged Corsican cheeses or artisanal charcuterie from the Isle of Beauty (like lonzu or coppa). Rustic and intense flavors, usually served with bread.

A large platter combining both Corsican cheeses and charcuterie. Ideal for discovering the variety of Corsican terroir products at once.

A Niçoise specialty resembling a pizza without tomato. A bread dough topped with sweet onion confit, anchovies, and black olives. Savory, salty, and slightly sweet thanks to the onions.

A preparation combining fruity Comté cheese with the sweetness of honey and the aroma of rosemary. A melting and aromatic sweet and savory balance.

A smooth, pale pink fish roe cream (tarama), enhanced by the freshness of lemon. Smooth texture and iodized taste, perfect for spreading.

Breaded and fried rice balls, filled with cheese or meat. Crispy on the outside and melting on the inside, served with sauces or condiments.

A mix of crunchy raw vegetables served with a creamy feta-based dip. Fresh and light.

Fried halloumi cheese sticks. This Cypriot cheese does not melt completely, offering a unique, slightly elastic texture and a delicious salty taste.

Seared prawns flambéed with anise (Ricard). The anise flavor delicately perfumes the shellfish.

Spicy beef and lamb sausages, grilled and served in pieces for an aperitif. Spicy and juicy flavor.

A gargantuan platter featuring the best of the menu: charcuterie, cheeses, beef, cheese specialties, and fried items. Perfect for a convivial meal for several.

Trio of Mediterranean spreads: tarama, feta cream, and olive tapenade. To be enjoyed with bread or accompaniments.

A warm surf and turf mix to share, with aniseed prawns, spicy sausages, and fried cheese.

Salad composed of flavorful heirloom tomatoes and a ball of fresh Italian cheese (burrata) with a creamy center, flavored with smoked rosemary.

A very refreshing salad combining the sweetness of watermelon with the saltiness of feta and olives. Inspired by Greek salad, with a hint of mint.

The quintessential Niçoise sandwich: a round bread soaked in olive oil and filled with tuna, eggs, anchovies, and raw vegetables (tomatoes, radishes, onions). A complete and sunny meal.

Small Provençal vegetables (often tomatoes, zucchini, onions) hollowed out and filled with a flavorful beef stuffing, then roasted in the oven.

Raw tuna cut into small cubes and seasoned (usually lemon, olive oil, herbs). Fresh and melts in your mouth.

Grilled or pan-seared white fish fillet, served with a virgin sauce (olive oil, lemon juice, diced tomatoes, and fresh herbs).

Long-fibered beef cut, known for its juiciness and flavor. Served rare or medium, accompanied by sautéed potatoes.

Beef cut selected by the butcher, grilled to your liking. The Nivernaise breed is known for the quality of its meat.

A selection of beef meats to share, served on a board. Ideal for red meat lovers.

Thin slice of chicken coated in breadcrumbs and fried until golden and crispy. Tender on the inside.

Creamy Italian rice slowly cooked with broth and flavored with seasonal vegetables. A rich and comforting meat-free dish.

A creamy risotto served with prawns flambéed in pastis, bringing an original aniseed touch to the dish.

A vegetarian dish likely combining quinoa or semolina with grilled halloumi cheese and melting summer vegetables (peppers, eggplants).

Chef's suggestion that changes daily according to market products.

Crispy fried potatoes.

Mix of Mediterranean vegetables (zucchini, eggplant, peppers) cooked in olive oil.

Mashed potato purée, delicately flavored with pink garlic.

A classic dessert: airy, rich chocolate mousse, prepared traditionally.

Slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Golden on the outside and soft on the inside, served warm.

Sweet tart filled with a tangy lemon cream. A refreshing classic to end the meal.

Dessert varies daily according to the chef's inspiration.