Le Petit Versailles

Oven-baked eggplant slices topped with melted mozzarella cheese. A warm, melting, and comforting dish. Enjoy as a starter.

Simple and fresh salad composed of tomato and mozzarella slices, often dressed with olive oil and basil. Soft and creamy texture.

A classic French bistro dish of hard-boiled eggs topped with a creamy mayonnaise sauce. A simple yet flavorful cold starter.

Rustic meat pâté made from pork, seasoned with herbs and spices. Served cold with bread and often gherkins. Meaty flavor and grainy texture.

Half avocado filled with shrimp, often served with cocktail sauce or mayonnaise. A fresh and creamy combination.

Selection of cured meats and cold cuts such as cured ham, salami, and pâté. Ideal for sharing with bread and butter.

Duck or goose foie gras prepared on-site, rich and buttery. Served cold with toast or brioche. A French gastronomic specialty.

A large signature house salad mixing seafood (salmon, shrimp) and fresh ingredients (melon, avocado). A complete, fresh, and varied dish.

The special dish offered by the chef for the day, prepared using market ingredients. Ask your server for the exact composition.

Long flat pasta served with a sauce based on cream, bacon lardons, and cheese. A rich and comforting dish.

Tagliatelle served with a slow-cooked tomato sauce with minced beef. A flavorful Italian classic.

Pasta coated with a simple tomato sauce with herbs, typical of southern Italy. Mild and fragrant flavor.

Pasta served with a mix of seasonal cooked vegetables. A light and colorful meat-free dish.

Very tender and lean cut of beef, usually grilled or pan-seared to your preferred doneness. Served with a side dish.

Beef fillet topped with a slice of pan-seared foie gras, often served with a truffle or wine sauce. A luxurious and very rich dish.

Finely chopped and seasoned raw beef (capers, onions, sauce). Served fresh, often with fries.

Grilled lamb chops, tender and flavorful. Usually served pink.

Thin slices of veal cooked with cured ham and sage, often deglazed with white wine. Savory and fragrant Italian flavor.

Breaded veal cutlet fried until golden and crispy. Served with lemon and often pasta.

Hollowed-out vegetables (eggplant and zucchini) filled with a savory beef and rice mixture, then baked.

Pan-seared scallops. Tender and slightly sweet flesh with a delicate texture.

White-fleshed fish served whole or as a fillet, prepared according to the day's inspiration. Delicate and light taste.

Oven-baked sea bass, often with herbs and lemon. The flesh is firm and flavorful.

The most classic pizza with tomato sauce and mozzarella cheese. Simple and effective.

Flavorful pizza with southern Italian accents featuring salty anchovies, capers, and olives.

Pizza topped with a variety of fresh vegetables such as eggplant, zucchini, and artichokes. No meat.

Pizza with tuna and onions. A classic combination offering a mild, oceanic flavor.

Very popular pizza in France with cooked ham and button mushrooms. Mild and universally appreciated.

Pizza with four Italian cheeses. Rich, creamy, and intensely flavored thanks to the gorgonzola.

White-based pizza (crème fraîche) topped with smoked salmon. A rich and creamy option.

The house's signature pizza with Italian cured meats, special mozzarella, and fresh arugula added after baking.

Pizza folded like a turnover and baked. The inside remains moist and very hot, filled with ham and cheese.

Pizza divided into sections with different toppings (vegetables, egg), representing the seasons. Varied and generous.

A special pizza creation that changes daily. Ask your server for today's ingredients.

Fruit tart or other flavor prepared the same day. Fresh pastry.

Upside-down baked caramelized apple tart. Served warm, often with fresh cream or vanilla ice cream.

Frozen dessert composed of vanilla ice cream, raspberries, and whipped cream. Fresh and fruity.

Lime sorbet drizzled with vodka. A very refreshing digestive dessert.

Small, moist cake soaked in a rum syrup. Often served with whipped cream. Sweet and alcoholic.

Airy and rich dark chocolate dessert. Light texture and intense cocoa flavor.

Cooked vanilla cream covered with a thin layer of crunchy caramelized sugar. The contrast between hot/crunchy and cold/creamy is delicious.

One scoop of ice cream or sorbet of your choice. Perfect for a small sweet touch.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice. A generous frozen dessert.