Le P'tit Canon

A classic French lunch set menu offering a two or three-course meal. Ideal for a complete and quick midday meal.

The quintessential bistro starter: hard-boiled eggs topped with creamy homemade mayonnaise. Simple, effective, and very popular in France.

Twelve Burgundy snails served in their shells with parsley and garlic butter. A French gastronomy classic to be enjoyed hot with bread.

Tender leeks steamed and served cold with a mustard vinaigrette. A light and vegetable-based starter typical of Parisian brasseries.

A charcuterie and cheese board including aged Spanish cured ham and pieces of Cantal, a French pressed cheese.

Marinated fish fillets in oil, served with boiled potatoes. A rustic starter with strong, savory flavors.

A fresh salad of crisp green beans and thinly sliced button mushrooms. Available in a simple version or enhanced with foie gras for extra richness.

Rustic meat pâté served with gherkins or pickled vegetables. To be generously spread on fresh bread.

Breaded and fried mozzarella sticks or balls. Melts inside and crispy outside.

Thin slice of duck foie gras prepared in a torchon, served cold with a sweet plum accompaniment. A refined and melt-in-your-mouth starter.

Eggs baked in a ramekin with cream. Served hot, with the yolk still runny.

Mixed salad served with melted goat cheese on toast, accompanied by sweet figs and crunchy walnuts.

Large classic salad with crispy chicken, hard-boiled eggs, grilled bacon, croutons, and parmesan, topped with creamy Caesar dressing.

Gourmet toast with avocado and smoked salmon, topped with runny poached eggs. A fresh and complete dish, brunch style.

Raw minced beef seasoned (capers, onions, sauce), served with fries and salad. A bistro must-have.

Burger with ground beef, melted cheese and grilled bacon, served with fries.

Lamb cooked slowly with aromatic herbs until very tender. Served with vegetables.

Traditional sausage made from pork offal, known for its strong flavor. Served with a tangy mustard sauce.

Thin slice of breaded and fried turkey, served with linguine pasta in tomato sauce. A comforting dish reminiscent of Milanese escalope.

Quality sausage served with aligot, a mashed potato dish mixed with fresh tomme cheese that stretches infinitely. Typical dish from Aubrac.

Very tender piece of beef. Available in a classic version with béarnaise sauce, or Rossini style with pan-seared foie gras.

Duck leg confit in its own fat, with crispy skin and tender meat. Served with potatoes sautéed in duck fat.

Thick-cut beef steak, grilled and served with a shallot confit sauce. A favorite among red meat lovers.

Salmon marinated in salt, sugar, and dill, served cold with sweet garnishes and small thick pancakes.

Thick piece of cod (white fish) served with a rich and aromatic Jura yellow wine sauce.

Rich and hearty stew originating from southwestern France, made with white beans, duck confit, and sausages.

Sautéed veal offal served with a slightly tangy balsamic vinegar sauce and pasta.

Selection of aged cheeses of the day.

Light and rich dark chocolate mousse. A great classic.

Crispy tart with thin slices of roasted apples, served warm with ice cream.

Moist cake soaked in rum syrup, often served with whipped cream.

Vanilla custard dessert topped with a layer of crunchy caramelized sugar.

Molten chocolate cake, a specialty of La Baule, served with vanilla ice cream.

Fresh pineapple slices, a light and fruity dessert.

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

A coffee served with an assortment of small desserts (mignardises).

Digestive frozen cup made of pear sorbet drizzled with pear eau-de-vie.

Refreshing frozen cup made of lemon sorbet drizzled with vodka.

Dessert of the day offered in the lunch set menu.

Draft beer.

Light blonde beer.

Abbey beer.

Bottled blonde beer.

White wine and cassis cream cocktail.

Italian sparkling wine.

French sparkling wine from Champagne.

Typically French anise-flavored aperitif.

Vermouth or Italian bitter.

Portuguese fortified wine.

Cocktail based on Prosecco and Amaro.

Elderflower liqueur Spritz cocktail.

Peach and Prosecco cocktail.

Campari, Vermouth and sparkling water cocktail.

Vodka, ginger beer, and lime cocktail.

Gin and tonic.

Premium gin and tonic.

Standard Whisky.

Superior Whisky.

Standard Rum.

Superior Rum.

Standard Vodka.

Superior Vodka.

Fruit eau-de-vie.

Aged plum eau-de-vie.

Grape eau-de-vie from the Charentes region.

Superior Cognac.

Grape eau-de-vie from Gascony.

Superior Armagnac.

Normandy apple eau-de-vie.

Superior Calvados.

Mint liqueur.

Almond or apple liqueur.

Liqueur made from Chartreuse monks' herbs.

Special Chartreuse.

Chartreuse Exceptionally Extended Aging. Very rare.