Le Petit Lutetia

Thin slices of cured and smoked Wagyu beef. The meat is marbled, offering a melt-in-your-mouth texture and a rich, intense flavor. To be enjoyed as is to appreciate the quality of the product.

A glass of prestigious Champagne made exclusively from Chardonnay grapes. It offers fresh, floral notes and great finesse. Ideal to start the meal.

A creamy wild mushroom soup with pieces of foie gras. The combination of earthy flavors and the richness of foie gras is smooth and comforting. Served hot.

A dish composed of different varieties of beet prepared in various ways. Sweet and earthy flavors with a crunchy and melting texture. A fresh and colorful starter.

Hard-boiled egg served with a creamy, well-seasoned homemade mayonnaise. A great bistro classic, simple yet delicious. Firm texture of the white and creaminess of the sauce.

Fresh lettuce heart simply dressed with quality olive oil and lemon juice. Crunchy, light, and refreshing. Perfect to whet the appetite without being heavy.

Raw tuna tartare or carpaccio seasoned with spices, served with creamy avocado. A mix of melting textures and fresh, slightly spicy flavors.

Roasted bone marrow served hot with toasted bread from the Poujauran bakery. The marrow is fatty, rich, and melt-in-your-mouth. To be spread on bread with a pinch of salt.

Steamed leeks served cold with a mustard vinaigrette. The leeks are tender and melt-in-your-mouth. A traditional and light starter.

Frogs' legs sautéed in butter, garlic, and parsley. The meat is tender and delicate, reminiscent of chicken. Often eaten with fingers.

Six Burgundy snails served hot in their shells with a garlic-parsley butter. Firm texture and herbaceous, garlicky taste. A must-have in French gastronomy.

Slices of Norwegian smoked salmon served with thick cream and small pancakes (blinis). The fish is salty and smoked, softened by the cream. To assemble yourself.

Homemade duck foie gras terrine. Smooth, buttery texture and characteristic rich taste. Usually served with toasted or brioche bread.

A glass of sweet Bordeaux wine. Sweet, with notes of honey and apricot. Pairs perfectly with foie gras or can be enjoyed as a dessert.

Omelette cooked flat, filled with porcini mushrooms, served with salad. Rich in forest flavors. A simple yet refined dish.

Raw minced beef, seasoned with capers, onions, and sauces. Fresh and tender. Served cold, usually with fries.

Veal sweetbreads (thymus) cooked to be crispy on the outside and melting on the inside, served with chanterelle mushrooms. A gastronomic dish with a delicate texture.

Pan-seared fresh scallops. White, tender, and slightly sweet flesh. A delicate and flavorful seafood dish.

Spaghetti served with lobster pieces in a rich sauce made from the shells (bisque). Intense crustacean flavor.

Salmon fillet prepared with a miso, ginger, and sesame marinade. Umami and fragrant Asian flavors. The fish is cooked while remaining tender.

Whole sole fish, floured and pan-fried in butter and lemon. The white flesh is fine and easily separates from the bones. A classic served with its cooking butter.

Duck leg slow-cooked in its own fat until very tender, with crispy skin. Served with small roasted potatoes. A rich and flavorful dish from the Southwest.

Pan-fried slice of veal liver. Very tender texture and a distinct, slightly ferrous taste. A traditional dish for offal lovers.

Tubular pasta served with a morel mushroom sauce and slices of cured beef (Cecina). Rich, creamy, and mushroom-scented dish.

Chicken stewed in a pot with a cream and morel mushroom sauce. The meat is tender and the sauce very fragrant. A family-style, comforting dish.

Tender beef fillet served with a peppery sauce. Juicy red meat accompanied by the bite of pepper.

Choice of side dishes for the main courses. Includes crispy fries, fresh green vegetables, creamy mashed potatoes, or rice.

Selection of three aged cheeses from a renowned cheesemonger. Offers a variety of flavors and dairy textures. Served with bread.

Large portion of chocolate mousse to share. Airy texture and rich in cocoa. A convivial dessert for chocolate lovers.

Creamy vanilla custard dessert topped with a thin layer of crunchy caramelized sugar. Delicious contrast between hot-crispy and cold-creamy.

Yeast cake soaked in rum syrup. Soft and spongy texture, full of alcohol. A traditional, gourmet dessert.

Plate of fresh seasonal red berries. Natural, sweet, and tart. A light and vitamin-rich end to the meal.

Thin apple tart with a crispy puff pastry. The apples are cooked and slightly caramelized. Served warm.

Choux pastry filled with vanilla ice cream or cream, generously topped with hot chocolate sauce. A rich dessert mixing hot and cold.

Crispy and melting meringue base, topped with whipped cream and fresh red berries. Airy, sweet, and fruity dessert.

Vanilla ice cream churned to order. Extremely smooth and fresh texture with an intense vanilla aroma.

Artisanal pistachio ice cream. Rich and creamy with the characteristic nutty flavor.

Cocktail based on Hennessy cognac, coffee liqueur, and espresso. A cold, energizing, and sophisticated drink with a nice foam on top.

Famous rosé from Provence. Pale, dry, and elegant.

Great rosé from Bandol. Structured, fine, and gastronomic.

Champagne Brut Sans Année. Rich and complex.

Classic Champagne from the Veuve Clicquot house. Powerful and fruity.

Reference rosé Champagne. Finesse and delicate red fruit aromas.

Connoisseur's Champagne. Very low dosage, mineral and vinous.

Champagne from an independent winemaker. Unique and artisanal character.

Rosé Champagne from the Roederer house. Intense and refined.

Unsweetened Champagne (zero sugar). Very dry, pure, and direct.

100% Chardonnay Champagne. Aromatic freshness and elegance.

Prestige cuvée from Veuve Clicquot. Exceptional vintage, long-aging wine.

Iconic Champagne. Perfect complexity, depth, and balance.

Mythical cuvée from Louis Roederer. Crystalline purity and great concentration.

Magnum format (1.5L) of prestigious Champagnes.