Les Petits Plats

Beef cut chosen by the butcher, grilled to your desired doneness. Tender and flavorful. Served with your choice of side dish.

Thin slice of turkey topped with a creamy mushroom and crème fraîche sauce (Norman style). Tender white meat with a mild flavor. Ideal with rice or pasta.

White fish fillet (hake) prepared with lemon. Flaky and light flesh with a tangy note. A healthy dish often served with rice or vegetables.

Oven-baked chicken piece seasoned with aromatic herbs. Golden skin and juicy flesh. A comforting classic.

Green salad topped with warm goat cheese slices served on toast. A mix of crunchy and melting textures with a typical goat cheese flavor.

Assortment of grilled meats. Smoky and varied flavors depending on the cuts chosen by the chef. A hearty dish for meat lovers.

Pan-fried salmon fillet, crispy on the outside and tender on the inside. Rich in flavor and omega-3 fatty acids. Served hot.

Duck leg slow-cooked in its own fat, enhanced with a touch of garlic. The meat is very tender and falls off the bone, the skin is golden.

Lamb piece (bottom of the leg) slow-cooked. Extremely tender and melt-in-your-mouth texture. Rich and characteristic lamb flavor.

Steamed wheat semolina dish served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). A flavorful and aromatic vegetarian dish.

Couscous served with chicken pieces, semolina, and vegetables in a spiced broth. A North African cuisine classic.

Couscous topped with merguez, spicy beef and lamb sausages. Zesty flavor and firm texture.

Couscous served with tender, slow-cooked beef pieces infused with the spices from the broth.

Couscous served with grilled meat skewers. Combines the sweetness of semolina with the smoky flavor of grilled meats.

Royal couscous served with mechoui, lamb slow-roasted on a spit or in the oven. Very tender meat with crispy skin.

The most complete version of couscous, including several meats (often lamb, chicken, merguez) and vegetables. A hearty feast.

Tubular pasta served with a creamy four-cheese sauce. Rich, creamy, and very tasty.

Long flat pasta topped with a cream sauce and salmon pieces. A classic and delicate combination.

Small elbow pasta prepared with a rich 'supreme' sauce, usually based on cream and poultry.

Baguette sandwich filled according to your choice. Ideal for a quick meal on the go.

Vanilla cream dessert topped with a layer of crunchy caramelized sugar. Delicious contrast between hot/cold and creamy/crunchy.

Slice of homemade pie. Shortcrust or rough puff pastry filled according to the chosen flavor.

Italian dessert made with coffee-soaked biscuits and mascarpone cream, dusted with cocoa. Sweet and creamy.

Dish of Senegalese origin made with chicken marinated in lemon and onions, then braised. Served with white rice. Tangy and spicy flavors.

Small potato-based dough balls, served with a sauce of your choice. Soft and comforting. Includes a drink.

Spread made from flaked tuna mixed with cream or fresh cheese. Usually served with toasted bread as a starter or appetizer.

Grilled sandwich in the style of a croque-monsieur, filled with turkey ham and melted raclette cheese. Rich and tasty.