Le Petit Châtelet

Pieces of lamb threaded onto a skewer and grilled over a wood fire. The wood fire cooking imparts a characteristic smoky flavor. The meat is generally tender and juicy.

A beautiful cut of ribeye steak grilled directly in the fireplace. Offers an authentic grilled flavor and a rich texture. Recommended for red meat lovers.

Pan-seared sea bass fillets (white fish). The flesh is delicate, firm, and flavorful. A light dish often served with vegetables.

A dish combining sea bass fillet and scallops. Allows you to taste two textures from the sea: flaky fish and melting scallops.

Scallops served with a white butter sauce (emulsion of butter, vinegar, and shallots). Rich, creamy, and slightly tangy flavor.

Very tender cut of beef (tenderloin) served with a creamy pepper sauce. The spiciness of the pepper enhances the sweetness of the meat. A classic of French cuisine.

Duck thigh slow-cooked in its own fat. The skin is crispy and the meat is tender and falls off the bone easily. Flavorful and rustic.

Salmon fillet cooked quickly (à la minute) to keep the center moist. Simply seasoned with olive oil to preserve the fish's flavor.

Beef cheek slow-cooked in a Bordeaux red wine sauce. The meat becomes extremely tender and gelatinous. A comforting stewed dish.

Chicken breast (supreme) served with its reduced cooking juices. The meat is lean but remains juicy thanks to the cooking. A simple and flavorful dish.

Pieces of veal quickly cooked in sauce. Veal is tender and has a delicate flavor. Served hot, often with vegetables.

Rabbit thigh, slow-cooked or roasted. Rabbit meat is lean, white, and reminiscent of chicken but with a more pronounced flavor.

Raw beef, minced and seasoned (capers, onions, sauce, egg). Fresh and melt-in-your-mouth texture. Eaten cold, usually with fries.

Fresh salad made with crayfish tails (small freshwater crustaceans) and chopped hazelnuts. A mix of crunchy and tender textures.

Mushrooms sautéed in a pan with garlic and herbs. Earthy and fragrant flavor. Served hot.

Snails prepared according to the house recipe. Likely cooked with butter, garlic, and parsley. Firm texture and rich flavor.

Thin-crust tart topped with goat cheese and pesto (basil and garlic sauce). Crispy and flavorful, with Provençal accents.

Homemade foie gras terrine (duck or goose). Creamy and melt-in-your-mouth texture, rich and delicate flavor. Usually enjoyed on toast.

A starter that changes according to the market and the chef's inspiration. Ask your server for today's special.