Les Petits Pois

Lunch formula allowing you to choose two dishes from the menu. An ideal option for a complete meal at a reasonable price.

Complete lunch formula including a starter, a main course, and a dessert. Allows you to discover the chef's entire cuisine.

Soft Italian flatbread served with sweet figs, goat cheese, and walnuts. A mix of sweet and savory flavors.

Creamy butternut squash soup with a mild Saint-Marcellin cheese cream. Enhanced with walnut oil for aroma.

Low-temperature cooked egg for a runny yolk and tender white. Served on a bed of spinach seasoned with garlic.

Pan-fried shiitake mushrooms with pieces of mild chorizo. A starter with earthy and mild spicy flavors.

Roasted cauliflower with spices served with various vegetable and creamy garnishes. A vegetarian dish rich in oriental textures and flavors.

Pork cooked to achieve crispy skin, served with a peanut sauce (Satay). Served with potatoes and mushrooms.

Cod fillet served with green vegetables and a fresh condiment. The bread crumble adds a crunchy touch to the tender fish.

Flavorful duck meat served pink with an intense reduced jus. Accompanied by celery puree and roasted vegetables.

Classic dessert made of poached meringue on crème anglaise. Topped with salted butter caramel and praline chips.

Choux pastry filled with vanilla-flavored cream and garnished with peanuts. A gourmet and crunchy dessert.

Sweet tart filled with a rich chocolate preparation. Hazelnuts and coffee add crunch and depth.

Floral and tangy cocktail based on gin. Violet and rhubarb add a fragrant sweetness balanced by lime.

Reimagining of the margarita with an herbal touch thanks to Chartreuse and rosemary. Fresh and complex.

Sparkling Italian cocktail based on sparkling wine (Prosecco) and sparkling water. Served with a bitter or sweet liqueur depending on choice.

Refreshing mocktail with aromatic herbs. The infusion of rosemary and verbena blends with lemon for a thirst-quenching drink.

Oak-aged wine eau-de-vie. Rich and complex, ideal for finishing the meal.

Elegant and woody wine eau-de-vie. Fruity and floral notes typical of Cognac.

Norman cider eau-de-vie. Pronounced apple and wood aromas.

White spirit distilled from Williams pears. Very fragrant, captures the essence of the fruit.

Powerful herbal liqueur (55%) made by the Carthusian monks. Intense herbal flavors.

Herbal liqueur, sweeter and more sugary than the green one (40%). Notes of honey and spices.

Concentrated version of the Carthusian monks' liqueur. Very intense and complex taste.

Traditional alpine liqueur made from genepi plants. Sweet and floral.

Pastis de Marseille, an anise-flavored aperitif. Usually drunk diluted with fresh water.

Classic French cocktail based on white wine and cassis cream.

Sweet and very fragrant Italian lemon liqueur. Served very cold.

Peppermint liqueur, fresh and sweet. Characteristic green color.

Bitter French aperitif based on gentian. Herbal and earthy flavor.

Liqueur based on cognac and mandarins. Rich citrus flavor.

Mexican coffee liqueur. Sweet, with notes of vanilla and caramel.

Very bitter Italian Amaro based on numerous herbs and spices. Minty and medicinal taste.

Provençal aperitif based on white wine, peaches and peach leaves. Sweet and fruity.

Italian almond-flavored liqueur (Amaretto). Sweet and slightly bitter.

Classic Italian liqueur with flavors of bitter almonds and apricot kernels.

Bright red Italian Amaro. Complex taste of herbs, spices, and orange peel.

French liqueur made from elderflower. Floral, sweet and delicate flavor.

Maraschino liqueur (cherries). Clear, sweet and fragrant.

Italian white vermouth. Sweet with notes of vanilla and herbs.

Italian red vermouth. Richer, with notes of caramel and spices.

Golden American lager beer. Light, crisp and refreshing taste.

Alcohol-free version of the famous Scottish IPA. Hopped with notes of citrus and tropical fruits.