Les Petits Papiers

A seasonal vegetable soup or velouté, prepared according to the day's inspiration. A warm and comforting starter.

A refreshing composed salad with roasted prawns, avocado, mango, and grapefruit. An exotic sweet and savory mix.

Crispy bites filled with smoked duck, Comté cheese, and basil. Served with salad.

Organic Scottish smoked salmon served with fresh goat cheese seasoned with lemon and wasabi. A starter combining the smokiness of the fish with the freshness of the cheese.

Finely sliced raw salmon seasoned with wakame seaweed, shallots, and lime. Served with crispy toasts.

Duck foie gras terrine prepared with sweet Muscat de Beaumes-de-Venise wine. Accompanied by a sweet quince jam.

An assortment of several starters from the menu to share. Ideal for discovering different flavors together.

Salmon fillet roasted on the skin to make it crispy, topped with an original Tahitian vanilla sauce. Served with small vegetables.

Sea bass fillet served with a ginger-flavored shellfish bisque. Accompanied by a pea purée with coconut milk.

Large pan-seared prawns served on a bed of creamy carrot and parmesan risotto.

Roasted duck magret served with caramelized apples and pineapple. Accompanied by sweet potato purée.

Rack of lamb roasted, glazed with honey and flavored with rosemary. Served with a Mediterranean vegetable tian.

Beef steak topped with a slice of pan-seared foie gras. Served with a Port wine sauce and homemade purée.

Grilled sirloin heart served with a creamy Gorgonzola sauce. Accompanied by new potatoes and salad.

Homemade burger with organic bun, thyme beef patty, and melted Comté cheese. Served with sautéed potatoes and salad.