Le Petit Banville

Hard-boiled eggs served with a creamy mayonnaise. A simple and tasty French bistro classic. Enjoy fresh with bread.

A rustic charcuterie made from coarsely ground and seasoned pork. Served cold with pickles for acidity. Eaten spread on bread.

Creamy mix of fresh and smoked salmon, homemade. Spreadable texture and rich in marine flavors. Served with crispy toast.

Delicately smoked salmon slices with a beechwood flavor. Accompanied by a fresh herb cream and toast. A fresh and refined starter.

Raw salmon cubes seasoned with herbs and light spices. Melting texture and fresh on the palate. A light starter full of flavor.

Lentil salad with a soft-boiled egg and smoked salmon. A mix of earthy and melting textures. Nutritious and balanced.

Large salad with lettuce, breaded chicken, croutons, and creamy Caesar dressing. Flavorful and substantial. A popular complete dish.

Raw salmon main course, knife-cut and seasoned. Generously served with fries and salad. Fresh and satisfying.

Exotic seafood salad with Thai flavors (lemongrass, cilantro, chili). Fresh, slightly spicy, and fragrant. A light and tasty option.

Main course version of the lentil salad with soft-boiled egg and salmon. Hearty and protein-rich. Ideal for a healthy meal.

Assortment of vegetables and meat-free preparations. Varies according to seasonal products. A healthy and colorful option.

Oven-baked salmon fillet with stir-fried wok vegetables. Tender flesh and crispy skin. A balanced and flavorful dish.

Raw seasoned minced beef, served with fries and salad. Choice between classic or Italian seasoning (pesto, parmesan, sun-dried tomatoes). A must-have bistro dish.

Beef cut selected by the chef, grilled to your liking. Served with a sauce and fries. Tender and juicy, for red meat lovers.

Breaded and fried chicken fillet strips, crispy on the outside and tender on the inside. Served with a creamy tartar sauce and fries. A comforting dish.

Duck leg slow-cooked in its own fat until meltingly tender. Golden skin and meat that falls off the bone easily. Traditionally served with fries.

Gourmet burger with a 180g beef patty and Savoy cheese (like reblochon or raclette). Rich and melting. Served with fries.

Red wine from Bordeaux, Graves appellation. Structured with red fruit notes and a touch of oak. Ideal with red meats.

Red wine from Burgundy made from Pinot Noir. Light, fruity with good acidity and cherry aromas. Pairs well with poultry and charcuterie.

Prestigious red wine from Pessac-Léognan. Rich, complex, and elegant with smooth tannins. Perfect for grilled meats and sauced dishes.

Dry white wine from the Loire Valley, Sauvignon Blanc grape. Lively, mineral with citrus aromas. Excellent with fish or goat cheese.

Dry and elegant white wine from Burgundy, from old vines. Pronounced mineral notes and great freshness. Pairs well with seafood.

Dry white wine from Bordeaux. Fresh, lively, and fruity. A refreshing wine ideal as an aperitif or with oysters.

White wine from the South of France, Chardonnay grape. Round and fruity with notes of butter or vanilla. Versatile and easy to drink.

Rich white wine made with Sémillon and aged in barrels. Woody aromas and creamy texture. Pairs well with white sauced dishes.

Pale and elegant rosé wine from Provence. Summer fruit aromas and great freshness. The classic choice for summer.

Another rosé from Provence, light and fruity. Perfect with salads or grilled dishes.

Sparkling wine from Champagne. Fine bubbles and aromas of brioche and white fruits. The ultimate celebratory wine.