Le Petit Pontoise

Tender white asparagus served with a traditional Flemish sauce, made with crushed hard-boiled eggs, melted butter, parsley, and lemon. A delicate and rich spring starter.

A savory upside-down tart with artichoke hearts, caramelized and topped with shavings of aged parmesan. A balance between the sweetness of the vegetable and the sharpness of the cheese.

Alternating layers of thinly sliced beetroot and creamy fresh goat cheese. A fresh, colorful, and slightly tangy starter.

Thin slices of raw marinated sea bass, seasoned with olive oil, lemon juice, and pink peppercorns for a peppery and floral touch.

Frogs' legs sautéed in butter, garlic, and parsley. The meat is tender and delicate, reminiscent of chicken texture with a finer flavor.

Burgundy snails served hot in their shells or in a cassolette with garlic and parsley butter. A rich and flavorful French classic, to be enjoyed with bread.

Small pasta squares filled with cheese and herbs, served gratinated in the oven with parmesan. A comforting, melt-in-your-mouth, creamy dish.

Whole Camembert cheese roasted in the oven until melting, coated in a crispy almond crust and drizzled with honey. An intense sweet and savory combination.

Homemade duck foie gras terrine, served with dried figs to accompany its creamy richness. To be spread on toast.

Homemade crushed potato mash, creamy and buttery.

Pan-fried mix of fresh vegetables of the moment.

A mix of young salad leaves, light and refreshing.

Small roasted potatoes with skin, crispy on the outside and tender on the inside.

Creamy Italian rice slow-cooked in broth.

Rich and intense all-chocolate dessert. Available in individual or larger sharing portions.

Upside-down caramelized apple tart, served warm. A great classic of French family cuisine.

Creamy custard flavored with speculoos biscuit (cinnamon/spices), covered with a thin layer of crunchy caramelized sugar.

Choux pastry filled with vanilla ice cream and generously topped with hot chocolate sauce.

Fruits macerated in Armagnac (brandy from the South-West of France). A digestive and alcoholic dessert.

Selection of artisanal ice creams (creamy) and sorbets (fruit-based, dairy-free). Choose your favorite flavors.

An espresso coffee served with an assortment of small miniature desserts (mignardises).

A glass of Champagne served with an assortment of small miniature desserts.

Selection of cheeses aged by Marie Quatrehomme, Meilleur Ouvrier de France. Served with bread.

Blended Scotch whisky, sweet notes of honey and vanilla.

Blended malt whisky with smoky notes characteristic of the Isle of Islay, softened by hints of honey.

Very powerful and raw whisky, bottled at cask strength. Intense aromas of smoke and stewed fruits.

Single malt with a distinct peat smoke balanced by sweet fruity notes from aging in sherry casks.

Rich and sweet single malt, with notes of caramel and red fruits from the Port casks.

Complex Single Malt with aromas of tropical fruits and sweet spices.

Lowlands Single Malt with fresh citrus notes and a spicy hint.

Rich whisky marked by aging in Sherry casks, offering flavors of caramel and orange zest.

Campbeltown Classic, lightly peated with complex notes of vanilla and dried fruits.

Balanced single malt blending citrus freshness and vanilla sweetness, with a light smokiness.