Les Trois Petits

Assortment of various cured meats served on a board. Ideal for one person or to share for a light aperitif.

Large, generous assortment of various cured meats. Perfect for sharing among several guests.

Raw white fish marinated in lime juice. Garnished with pomegranate seeds and fresh cilantro for a tangy and fragrant flavor.

Creamy and smooth squash soup. Garnished with sugar-toasted hazelnuts for a crunchy and sweet touch.

Duck foie gras cooked in a terrine, served cold. Accompanied by a sweet and sour fig jam.

Soft-boiled egg with a runny yolk served with sautéed mushrooms and smoked bacon. Topped with a rich red wine sauce (meurette style).

Small pasta stuffed with porcini mushrooms, served with sautéed mushrooms and aged Italian pork fat (Colonnata lard). Rich and flavorful.

Grilled or pan-fried white fish. Served with lightly cooked seasonal vegetables and a light, foamy lemon sauce.

Very tender beef piece slow-cooked in wine sauce. Served with a creamy carrot purée.

Selection of grilled beef (flank, onglet, or sirloin depending on availability). Served with a spicy pepper sauce and small roasted potatoes.

Thick, pan-seared tuna steak. Served with a mix of Mediterranean vegetables and bulgur wheat, topped with fried angel hair (kadaïf).

Large Basque breed veal chop renowned for its quality. To share, grilled, offering tender and flavorful meat.

Selection of different aged cheeses. Usually served with bread.

Brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with caramel sauce and a scoop of ice cream.

Rich and dense chocolate cream dessert. Accompanied by a thin, crispy biscuit with a milk jam flavor.

Cream puffs filled with vanilla ice cream or cream. Generously topped with hot chocolate sauce.

An espresso coffee served with a selection of several miniature desserts.

Beer served directly from the tap. Fresh and sparkling.

Dark red bitter Italian aperitif. Usually served with ice cubes or sparkling water.

Italian vermouth. The white is sweet and vanilla-scented, the red is more herbaceous and slightly bitter.

Portuguese fortified wine. Sweet and fruity flavor with notes of red berries and spices.

Pastis made from anise and licorice. Drunk diluted with plenty of fresh water and ice cubes.

Traditional aperitif cocktail made with dry white wine and crème de cassis.

Sparkling version of Kir, made with Champagne instead of white wine.

Prestigious French sparkling wine. Served chilled in a flute or coupe glass.

Rosé wine served in a large balloon glass filled with ice cubes. Very refreshing.

A glass of wine chosen from the current selection (red, white, or rosé).

Classic cocktail based on Campari, red vermouth, and sparkling water. Bitter and refreshing.

Strong and bitter Italian cocktail. Equal parts gin, red vermouth, and Campari.

Cuban cocktail based on white rum, lime, fresh mint, sugar, and sparkling water.

Mojito variation where sparkling water is replaced by Champagne or sparkling wine.

Cocktail based on vodka, ginger beer, and lime. Spicy and fresh.

Bright orange Venetian cocktail. Mix of Prosecco, Aperol (orange bitter), and sparkling water.

Floral variation of the Spritz based on St-Germain elderflower liqueur.

Spritz variation using Italicus bergamot liqueur. Pronounced citrus notes.

Classic long drink mixing gin and tonic water, served with ice cubes.

Savory cocktail based on vodka, tomato juice, and spices (Tabasco, Worcestershire sauce).

Alcohol-free version of the Mojito. Refreshing, with mint and lime flavors.

Non-alcoholic drink mixing lemon and ginger. Invigorating and tangy.

Sugar-free cola soda.

Premium tonic water, bitter and carbonated. Perfect on its own or mixed.

Bottled fruit juices. Intense and fruity flavor.

Glass of still water mixed with a flavored syrup of your choice.

Industrial iced tea flavored with peach. Sweet and sugary.

Natural sparkling mineral water served with a slice of lemon.

Short and strong black coffee. Intense aroma.

Espresso coffee with a drop of hot milk or milk foam.

Long coffee mixed with hot, creamy milk.

Espresso diluted with hot water for a longer, less strong coffee.

Espresso coffee topped with a thick, creamy milk foam.

Hot drink made from tea leaves or infused plants.

Still natural mineral water from the French Alps.

Italian natural sparkling mineral water, finely carbonated.