Le Petit Château d'Eau

Thin slices of pork charcuterie (neck) marinated with fresh lemon and served with sprouts (alfalfa). Salty and tangy flavor, tender texture.

Classic bistro starter of hard-boiled eggs coated in a creamy mayonnaise sauce. Rich texture and simple but comforting taste. To be eaten cold.

Seasoned lentils served with an egg with a runny yolk (poached) and crunch from the onions. Mix of earthy and creamy textures.

Pork terrine seasoned with Espelette Basque pepper. Rustic and slightly spicy flavor. Usually enjoyed with bread and pickles.

Whole Camembert cheese baked until melted, drizzled with honey and herbs. Strong, sweet-savory taste and runny texture.

Rich broth with caramelized onions, topped with bread and a layer of gratinated cheese. Hot, flavorful, and very filling dish.

Mixed salad with warm goat cheese wrapped in bacon, served with fresh vegetables. Hot-cold mix with savory flavors and a tangy vinaigrette.

Local version of Caesar salad with tender chicken, dry Italian cheese, and creamy dressing. Fresh and crunchy dish.

Complete meatless salad, including a crispy vegetable pastry (samosa) and fresh vegetables flavored with basil.

Raw minced and seasoned beef. The traditional version contains capers and onions, the Asian version often uses soy and sesame. Tender and fresh texture.

Soft potato-based pasta baked in a creamy butternut squash sauce. Mild, comforting, and vegetarian dish.

Fresh market fish served with garlic mayonnaise (aioli) and vegetables. The type of fish varies depending on the catch.

Gourmet burger with organic bread, a thick beef patty, salty cured ham, and Comté cheese cream. Rich and flavorful taste.

Thin slices of chicken served in a creamy mushroom sauce, accompanied by rice. Simple and tender dish.

Selected piece of beef (flank steak, onglet, etc.) served with small roasted potatoes. Check the board for today's cut.

Traditional pork sausage from the Auvergne region, served with mashed potatoes and herb jus. Rustic and hearty dish.

Selection of three aged cheeses served with salad and walnuts. Ideal for finishing a French meal before or instead of dessert.

Airy and intense dark chocolate dessert. Light and foamy texture, pronounced cocoa flavor.

Moist cake soaked in an alcoholic rum syrup, topped with homemade whipped cream. Juicy, sweet dessert reserved for adults.

Caramelized apple tart baked upside down, served warm with thick crème fraîche. Caramel and cooked fruit flavor.

Chocolate cake baked to remain molten in the center, served with a liquid vanilla sauce (crème anglaise). Delicious hot-cold contrast.

Creamy dessert flavored with orange blossom, topped with a thin layer of crunchy caramelized sugar. To be broken with a spoon.

Thin sweet crepes. The Suzette version is flavored with orange and liqueur, the Honey version is simpler and sweeter.

Espresso coffee served with cherries preserved in strong alcohol (brandy). A digestive and strong end to the meal.

Gratin made of a layer of mashed potatoes and a topping of stewed vegetables and fresh tomatoes. Comforting vegetarian dish, gratinated in the oven.

Long-fibered beef cut, very flavorful and tender, served rare with small potatoes. Served with a sauce.

Lean white fish fillet simply cooked, served with light vegetables and a creamy garlic sauce. Healthy and balanced dish.

Creamy fresh cheese cake flavored with vanilla, served with a touch of mascarpone and tangy red berries. Rich and smooth dessert.

Pork pieces stewed in a spicy red curry sauce, with sweet raisins and crunchy almonds. Sweet-savory-spicy mix.

Semolina dish served with a vegetable broth and mild spices. Complete meatless meal, fragrant and hearty.

Firm white fish fillet, served with a Provençal garlic mayonnaise and lightly cooked vegetables. Fresh dish with southern flavors.

Thick and tender beef steak, grilled to your liking, served with potatoes and salad. Choice of spicy or blue cheese sauce.

Beef stewed for a very long time until tender, served with boiled vegetables (carrots, leeks, turnips) in the traditional pot-au-feu style.

Crispy pastry filled with soft cooked pears and often almond cream. Fruity and classic dessert.

Italian dessert made of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa. Creamy texture and coffee flavor.