O P'tit Resto

A set menu allowing you to choose from a selection of marked dishes on the menu. Offers a complete meal at a fixed price.

Campari is a bright red bitter aperitif. Porto is a sweet Portuguese fortified wine. Served chilled.

Anise-flavored Pastis, very popular in France. Usually drunk diluted with plenty of fresh water and ice.

Classic cocktail based on Campari, red vermouth, and sparkling water. Sweet and sour, refreshing taste.

Bright orange Italian cocktail made with Aperol, Prosecco, and sparkling water. Slightly bitter and bubbly taste.

A glass of French champagne. Sparkling, dry, and elegant wine, ideal for an aperitif.

A board of assorted French cheeses including soft and hard varieties. Served with salad and condiments.

Assortment of cold cuts and pâtés. Ideal for sharing with bread and wine.

The best of both worlds: a selection of charcuterie and cheeses on the same board.

Breaded and fried mozzarella cheese sticks. Crispy on the outside and gooey on the inside.

Marinated and grilled or fried chicken wings. Eaten with fingers.

Battered and fried squid rings. Usually served with lemon or a sauce.

Crispy corn chips served with homemade guacamole (spicy avocado puree).

Corn chips topped with melted cheddar cheese.

Artisanal dry sausage from the Lozère region. Finely sliced for an aperitif.

Probably a tartine or a sharing platter with Italian flavors, featuring cured ham and pesto.

Toasted bread topped with a poached egg with a runny yolk.

Chicken pieces served with a Thai-inspired sauce, often sweet and savory and slightly spicy.

Breaded and fried goat cheese, or baked in a brick pastry. Served hot and crispy with honey.

Typical Basque Country meat terrine, seasoned with mild and fragrant Espelette pepper.

A French bistro classic: hard-boiled eggs served cold with a creamy homemade mayonnaise.

Raw salmon cut into small cubes, seasoned with lemon, oil, and herbs.

Simple and fresh Caprese salad with tomatoes and creamy buffalo mozzarella.

Fresh and light goat cheese served with sweet cooked peppers marinated in olive oil.

Snails cooked in their shells with parsley and garlic butter. An iconic French specialty.

A large mixed salad combining hot and cold elements, with breaded goat cheese, bacon, and a sweet touch of honey.

Caesar salad version with chicken, Italian cheese, and croutons. Creamy and tangy sauce.

Bowl of rice topped with fresh, raw vegetables. A healthy, colorful, and entirely plant-based dish.

Fresh Mediterranean salad with feta cheese and olives. Tiropitakia are small cheese pastries.

Fresh salad combining avocado and shrimp with citrus notes.

Main dish centered around a large ball of burrata (creamy fresh Italian cheese) served with tomatoes and pesto.

A whole warm, melted Camembert cheese, served with charcuterie and a salad. A very rich and indulgent dish.

A tasting platter featuring several starters from the menu in varied portions.

A large, marbled, bone-in beef steak, grilled. Served with potatoes and a sauce of your choice.

Spicy black pudding typical of the Southwest. Served with mashed potatoes.

Traditional French sausage made from pork tripe. Pronounced flavor and aroma. The AAAAA label guarantees superior quality.

Dish of the day based on the chef's inspiration and market products.

Tender cut of beef. Served with fries and sauce.

Fatty and juicy grilled beef steak. Accompanied by parsley potatoes.

Minced raw beef prepared with Italian ingredients (parmesan, olive oil, basil). Served fresh.

Very thin slices of marinated raw beef, served spread on the plate with parmesan and olive oil.

Marinated and grilled pork ribs glazed with a sweet and savory barbecue sauce.

Two grilled skewers, one beef and one chicken.

Classic burger with a beef patty, grilled bacon, and melted cheese. Served with fries.

Meatless burger with a soy patty and a potato patty.

Creamy risotto cooked in the Italian style with large shrimp and spicy chorizo to enhance the flavor.

Salmon fillet cooked on one side only (skin side) to keep the fish tender and pink.

Breaded and fried cod fillet, served with fries. Dish of British origin.

Pan-seared scallops served with risotto.

Main dish of raw salmon cut into cubes and seasoned. Served fresh.

Long, flat pasta served with a sauce of your choice: bacon-cream (Carbonara) or basil-cream (Pesto).

Small stuffed pasta. The filling changes according to the season or the chef's mood.

Creamy risotto cooked with spicy chorizo and parmesan cheese.

Selection of aged cheeses served before or instead of a sweet dessert.

Brioche soaked in a milk-egg mixture, then pan-fried in butter. Served hot with caramel and a scoop of ice cream.

Individual chocolate cake with a molten center. Served warm.

Homemade sweet tart with a flavor that changes according to seasonal fruits.

Italian dessert made of smooth, fresh, jellied cream. Often served with a red fruit coulis.

Creamy vanilla custard topped with a thin layer of crisp, caramelized sugar.

Scoop of vanilla ice cream drizzled with hot chocolate sauce and topped with whipped cream.

Fresh strawberries served simply, accompanied by a scoop of ice cream.

A coffee or tea served with an assortment of mini-desserts. Ideal for tasting everything.