Le Petit Cardinal

A classic French sandwich prepared with fresh baguette. You can choose between dry sausage (aged and peppery taste) or cooked ham (tender and mild). Perfect for a quick lunch.

Sandwich offering more pronounced flavors: local ham is a salted and dried cured ham, while Bleu d'Auvergne is a blue cheese with an intense flavor. Goat cheese is a milder, creamier alternative.

A fresh sandwich filled with crunchy vegetables (lettuce, tomato). It is completed with a choice of flaked tuna or chicken pieces, offering a lighter option.

Highlighting charcuterie. Corsican coppa is a salted and dried pork neck, very aromatic and typical of the Island of Beauty. Local ham offers a classic raw charcuterie alternative.

A 100% Corsican combination. Coppa (cured pork) provides the salty and peppery notes, while Tomme Corse (pressed sheep's milk cheese) offers a rustic and characteristic flavor.

The great classic, often called 'Parisian'. It combines cooked white ham and Emmental, a mild and fruity hard cheese. Simple and effective.

A large tasting board to share. It includes a varied assortment of artisanal Corsican cured meats and island cheeses, served with fig jam for a traditional sweet and savory pairing.

A selection of several aged cheeses, served with bread. Ideal for finishing the meal or accompanying a glass of wine.

A board featuring Corsican cured meats (such as lonzu, coppa, or sausage). These dried meats are renowned for their distinctive taste and artisanal quality.

Selection of typical Corsican cheeses, often made from sheep's or goat's milk with strong flavors. Fig jam softens the strong character of the cheeses.

A hearty assortment of various cheeses, offering a range of textures (soft, hard) and flavors.

A simple omelette made with fresh beaten eggs, seasoned with salt and pepper. Fluffy texture and delicate taste.

Omelette filled with pieces of grilled bacon and melted Emmental cheese. A savory, salty, and rich combination.

A very generously filled and hearty omelette, including potatoes, ham, tomatoes, and Emmental cheese. A complete and comforting dish.

Ham and cheese omelette, served with fries and green salad. A complete brasserie-style meal.

Omelette likely containing potatoes (parmentier style), served with a green salad for freshness.

Eggs cooked in a pan without being beaten, the yolk remaining runny, served with slices of grilled bacon.

A classic variation of the omelette filled with diced ham and melted cheese.

Omelette richly filled with potatoes, ham, and cheese. Similar to the Royale but without tomatoes, focused on being hearty.

Omelette served with fries and salad, with a choice of ham or cheese filling.

Bacon omelette served with crispy fries and green salad.

Simply fried eggs, whites seared and yolk runny. To be enjoyed with bread.

Mixed eggs cooked gently to achieve a creamy and smooth texture.

The creamy version of scrambled eggs enhanced with crispy bacon for crunch and smoky flavor.

List of available side dishes for the main courses: green salad, sautéed potatoes, fries, or green beans.

A piece of beef from the Aubrac breed, known for its tenderness and marbled flavor. Grilled to your preferred doneness.

Cut of beef with long fibers, known as the 'butcher's cut'. Very tender and juicy meat with a pronounced flavor.

Fat duck breast fillet, served pink. The meat is rich and flavorful, served here with sautéed potatoes and a sauce.

Traditional sausage made from pork tripe. The AAAAA label guarantees superior quality. Strong flavor and unique texture, served with a mustard sauce.

Regional dish made of stuffed lamb 'pansette' (belly). Slow-cooked, it's a rustic dish with flavors of herbs and offal.

Freshwater fish with fine, white, and delicate flesh. Served with beluga lentils (small black lentils) prepared with cream.

Small pasta stuffed with porcini mushrooms (wild mushrooms). A vegetarian dish rich in forest flavors.

The available sauces to accompany the meats: Bleu d'Auvergne (cheese), pepper, mustard, or wine merchant sauce (shallots and red wine).

A thick and tender cut of Aubrac beef, less fatty than the entrecôte but very flavorful.

Raw beef, minced or knife-cut, seasoned (capers, onions, sauce). Fresh and tender.

Duck thigh cooked slowly in its own fat. The skin is crispy and the meat is tender. A classic from the Southwest.

Thin slice of pan-fried veal. White, lean, and tender meat. Served with vegetables.

Large pork sausage, coarsely ground (by hand), grilled. Traditionally served with truffade (potatoes with cheese) or aligot (stretchy mashed potatoes with cheese).

Thick piece of grilled or pan-fried salmon, served simply with aromatic basmati rice.

Tubular pasta served French carbonara style, with a cream sauce, smoked lardons, and a egg yolk for creaminess.

Hot sandwich made with white bread filled with ham and cheese, gratinated in the oven. Crispy on the outside and melting on the inside.

A variation of the croque-monsieur where ham is replaced by salmon, often smoked or fresh.

Identical to the croque-monsieur (ham and cheese), but topped with a fried egg.

A croque with southern flavors, featuring melted mozzarella and sweet, flavorful confit tomatoes.

Three slices of toasted bread served with butter. Simple and crispy.

Two thick and fluffy American-style pancakes, served with sweet maple syrup.

The iconic French viennoiserie. Buttery puff pastry, light and crispy.

A slice of fresh bread, often baguette, spread with butter.

Warm waffle, crispy on the outside and soft on the inside. Choice of topping.

Rectangular puff pastry viennoiserie filled with chocolate bars.

Shortcrust pastry filled with cream and seasonal fruits. Fresh and sweet.

An espresso coffee served on a tray with an assortment of several small desserts (mignardises).

Simple waffle sprinkled with icing sugar or granulated sugar.

Warm waffle served with chocolate-hazelnut spread or sweetened whipped cream.