Le Petit Medicis

A vegetarian savory crumble made with melting autumn vegetables and covered with a crispy crumbled topping with pumpkin seeds. Gluten-free, comforting, and textured dish.

Cod fillet, a tender white fish, served with roasted cauliflower and a creamy celeriac puree. The dish is enhanced by an oil flavored with mild spices.

A rich and creamy risotto cooked with mushrooms and chestnuts for a woody flavor. Topped with a parmesan crumble that adds crunch and saltiness.

Pan-seared veal liver slice, a tender meat with a distinctive ferrous taste, accompanied by a sweet and sour sauce with raspberry vinegar. Served with mashed potatoes.

Gourmet burger topped with melted cheddar cheese and pancetta (cured pork belly). Served with homemade fries.

Long Italian pasta served with clams in their shells. The sauce is creamy and flavored with fresh herbs, offering a delicate marine flavor.

Large roasted veal cut, served with its reduced cooking juices. Accompanied by a traditional Dauphinois gratin (potatoes baked in cream and milk).

Pieces of free-range chicken simmered in a cocotte with Thai-inspired flavors (likely coconut milk, spices, lemongrass). A fragrant stewed dish.

Quality pork cut (ribs) from Cantal, roasted and juicy. Served with a rustic potato sauté with bacon and onions.

Duck leg slowly cooked in its own fat, making the meat very tender and the skin crispy. Southwest specialty served with homemade mashed potatoes.

Classic dessert made of thin layers of crispy puff pastry, filled with caramelized Tatin-style apples and a light cream.

Rich and creamy dessert custard flavored with vanilla, covered with a thin layer of hard caramelized sugar torched. Hot-cold texture contrast.

Small yeast cake shaped like a cork, generously soaked in rum syrup. Served with a light whipped cream.

Intense chocolate dessert with a melting texture, accompanied by a cream with spicy gingerbread flavors and a thin crispy biscuit.

Creamy fresh cheese cake flavored with lemon, placed on a cinnamon speculoos biscuit base. Topped with a tangy red fruit coulis.

Frozen dessert based on Italian meringue and whipped cream, garnished with dried fruits and pineapple pieces. Served with a red fruit coulis.

An espresso coffee served on a tray with a selection of three small miniature desserts, allowing you to taste several sweets.

Assortment of three scoops of artisanal ice cream or sorbet. Choose your flavors from the available selection.

A tasting plate composed of three aged cheeses selected by a renowned cheesemonger. Generally served with bread.

Organic red wine from the Pic Saint-Loup appellation in Languedoc. Generally full-bodied with notes of black fruit and spices.

Red wine from the Loire Valley, made from Pinot Noir. Light, fruity, and elegant.

Red wine from the Rhone Valley. Often a blend of Grenache and Syrah, offering aromas of red fruits and spices.

Red wine from Bordeaux, Pessac-Léognan appellation. Structured and elegant with notes of black fruit and oak.

100% Syrah red wine from the Rhone Hills. Fruity, spicy, and delicious.

Red wine from Burgundy, quality Premier Cru Pinot Noir. Fine and complex, with aromas of red fruits.

Prestigious red wine from Burgundy, Gevrey-Chambertin appellation. Powerful, rich, and structured.

Burgundy Premier Cru red wine. Elegant with a beautiful aromatic persistence.

Grand red wine from the Northern Rhône Valley. Complex Syrah with notes of violet, spices, and black fruits.

Red wine from Bordeaux, Moulis-en-Médoc appellation. Balanced with smooth tannins and a beautiful structure.

Vintage red wine from Bordeaux. Mature, developing complex tertiary aromas (leather, undergrowth).

Magnum bottle (1.5 liters) from Château Chasse-spleen. Ideal for large tables, promoting good wine preservation.