Le Petit Bistrot

An economical lunch deal allowing you to choose two courses. Ideal for a complete and quick midday meal.

The special dish of the day, prepared according to the chef's inspiration and seasonal products. Ask staff for details.

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A traditional and simple bistro starter.

Fresh salad of tomato slices and mozzarella cheese. Simply seasoned to highlight the ingredients.

Warm and melting goat cheese, usually served on a slice of toast. Accompanied by green salad.

Marinated fish fillets served cold, often accompanied by potato salad with oil and onions. Salty and textured flavor.

Assortment of dried meats and charcuterie (ham, salami, pâté) to share. Served with bread.

Selection of various cheeses to share. Ideal for discovering different types of French cheeses.

Combination of cured meats and cheeses on the same platter. Perfect for tasting a bit of everything for two.

Grilled hot sandwich made with Poilâne country bread, filled with ham and melted cheese. Crispy and flavorful.

Version of the Croque Monsieur topped with a fried egg (runny yolk). Rich and indulgent.

Grilled sandwich with Italian flavors, featuring cured Serrano ham, tomatoes, and melted mozzarella.

Vegetarian grilled sandwich filled with a melting blend of three cheeses: emmental, blue cheese, and mozzarella.

Classic omelette filled with diced ham and melted cheese. Served golden and fluffy.

Simple and comforting omelette generously filled with melted cheese.

Omelette filled with pieces of cooked ham.

Simple omelette without filling, seasoned with salt and pepper. Appreciated for the pure taste of eggs.

Large traditional salad from the South of France. Fresh and complete with tuna, eggs, and crunchy vegetables.

Hearty salad for cheese lovers, combining several varieties on a bed of greens.

Rustic and hearty salad with chicken, smoked bacon, potatoes, and a runny poached egg.

Classic Parisian bistro salad with ham, cheese, and egg. Simple and balanced.

Plate of fresh and cooked vegetables with a hard-boiled egg, no meat or fish.

Pan-seared or grilled salmon fillet, served hot. Tender and rich flesh.

Raw minced beef, seasoned (capers, onions, sauces). A traditional cold dish for red meat lovers.

Classic hamburger served in a brioche bun with a hot beef patty and toppings.

Cut of beef with long fibers, known for its juiciness and flavor. Grilled to your desired doneness.

Traditional French sausage made from pork intestines. Very pronounced flavor and unique texture.

Minced steak or grilled beef cut topped with a fried egg.

Marbled and flavorful cut of beef (Ribeye steak). Grilled and juicy.

Creamy, soft-ripened blue cheese. Mild taste compared to other blues.

Famous French cheese with a white bloomy rind and soft interior. Rich flavor and creamy texture.

Portion of goat cheese, with a distinct and fresh taste.

Cooked pressed cheese, with a fruity and nutty flavor.

Selection of several cheeses served together, allowing you to taste different varieties.

Sweet tart with a flavor (fruits, chocolate, etc.) that changes daily.

Warm chocolate cake with a molten center. Very indulgent and rich in chocolate.

Egg custard topped with liquid caramel. Smooth and melting texture.

Creamy vanilla custard covered with a layer of crunchy caramelized sugar on top.

Fresh and creamy dairy product, similar to thick yogurt. Often served with sugar, honey, or a fruit coulis.

An espresso coffee served with an assortment of small miniature desserts.