Le Petit Olympia

Vegetarian tacos filled with crispy falafels, fresh red cabbage salad, creamy red lentil hummus, and tangy pickled onions. A mix of crunchy and creamy textures with Mediterranean flavors.

A slice of toasted bread topped with coarsely hand-chopped raw beef tartare. Seasoned with a special house sauce and capers for a salty touch.

Toasted bread topped with fresh raw salmon tartare. Garnished with chopped shallots, aromatic herbs, and a drizzle of lemon oil for freshness.

A tasting board to share. Choose between a selection of aged cheeses, cured meats, a mix of both, or vegetables. Ideal for an aperitif.

Portion of french fries prepared on-site. Crispy on the outside and fluffy on the inside.

Assortment of vegetable spreads to enjoy with bread. Includes red lentil hummus, smoked eggplant caviar, and flavorful tomato caviar.

Rich and salty Kalamata olive paste, with toasted hazelnuts for crunch. Served to spread on toast.

Creamy preparation based on fish roe (tarama), enhanced by the earthy and refined flavor of summer truffle. Usually enjoyed on bread or blinis.

A generous selection of fine cured meats (salami, cured hams, terrines). Served with tangy gherkins and rustic country bread.

A selection of cheeses at different stages of aging, offering a variety of textures and flavors. Served with sweet jam and walnut bread.

The best of both worlds: a board combining a selection of fine cured meats and aged cheeses. Perfect for sharing.

The ultimate tasting board including cured meats, cheeses, and three different mini-tartares: raw beef, seared beef (aller-retour), and salmon.

A classic French bistro dish: hard-boiled eggs stuffed with a creamy mixture of egg yolks and mayonnaise. This version is enhanced with mild mustard and herbs.

Mixed salad with mesclun greens and candied poultry gizzards (slow-cooked in fat), served warm. Dressed with a balsamic vinaigrette.

Pan-fried mushrooms served in a small dish with a poached egg with a runny yolk and a light cream sauce. A warm and comforting dish.

Breaded and fried haddock (smoked fish) and mashed potato croquettes. Crispy on the outside, tender on the inside, served with a spicy horseradish sauce.

A creamy and rich cauliflower and cream soup. 'Soupe du Barry' is a classic French cuisine term for cauliflower soups.

Traditional beef tartare prepared with Aubrac beef cut by hand (not machine-ground). Seasoned according to a specific house recipe.

Beef tartare briefly seared on each side, leaving the inside raw and warm. Offers a contrast of textures between the grilled surface and the melting center.

Raw salmon tartare diced, marinated with tangy lime juice, fresh dill, and a hint of spicy ginger. Fresh and light.

The quintessential classic French sandwich: a crusty baguette filled with cooked ham, Emmental cheese, and unsalted butter.

Vegetarian sandwich filled with grilled vegetables (such as zucchini, peppers, eggplant) and crumbled feta cheese. Mediterranean flavors.

Cold chicken sandwich mixed with mayonnaise, with crunchy raw vegetables. Enhanced by mild and aromatic Espelette pepper.

Lunch formula including two courses of your choice: either a starter and a main course, or a main course and a dessert.

Complete lunch formula including three courses: a starter, a main course, and a dessert.

Tender and flavorful beef cut (flank steak), grilled to your liking. Served with a creamy green peppercorn sauce, slightly spicy.

Thick salmon fillet baked or pan-fried. Served with seasonal vegetables and a fresh citrus sauce (orange, lemon, etc.).

Traditional beef stew slow-cooked in red wine sauce with vegetables. The meat is very tender. Served with steamed potatoes.

Long pasta (linguine) served with a cream sauce and sautéed fresh mushrooms. Sprinkled with grated Parmesan cheese.

Gourmet burger with a French beef patty, melted cheddar cheese, and house sauce, all in a burger bun. Served with fries.

Extra portion of your choice of side: potatoes, salad, fries, or grilled vegetables.

Classic airy and rich dark chocolate dessert. A pinch of fleur de sel enhances the cocoa flavor.

Cream puffs filled with quality vanilla ice cream, served with a hot chocolate sauce poured over them.

A hot drink (coffee or tea) served with a selection of several small desserts (petits fours) to taste everything.

Creamy fresh cheese cake flavored with vanilla, on a crushed biscuit base. Served with a tangy red fruit sauce.

Oven-baked fruits covered with a crispy crumbled shortcrust pastry. Served warm with a scoop of ice cream for a hot-cold contrast.