O'Ptit Marché

Hard-boiled eggs served with a creamy mayonnaise. A classic starter from French bistros. Simple, tasty, and enjoyed cold.

Half avocado filled with pink shrimp, often served with cocktail sauce. A fresh and creamy starter.

Marinated herring fillets, often served with potato salad. A fatty fish dish with a pronounced, salty taste.

Preparation of minced and cooked meat (country pâté), served cold in slices. Rustic and tasty, to be enjoyed with bread and pickles.

Marbled and tender beef cut, grilled to your desired doneness. Rich in flavor and juicy.

Tender beef cut from the back, less fatty than ribeye but very flavorful. Grilled or pan-fried.

Long-fibered beef cut, known for its juiciness and pronounced flavor. Slightly firmer texture.

Rump steak center, a lean and tender beef cut. Fine flavor, usually served rare or medium.

Thick salmon fillet, grilled or pan-fried. Tender and fatty flesh, rich in flavor.

Small whole fried fish or grilled sardines. Crispy on the outside and tender on the inside. Often eaten with fingers.

The complete version of couscous with several meats (lamb, chicken, merguez). Hearty dish served with semolina and vegetables.

Couscous served with lamb slowly roasted on a spit or in the oven. Very tender and flavorful meat.

Couscous served with grilled meat skewers.

Classic couscous served with stewed lamb pieces.

Couscous served with stewed beef.

Couscous served with chicken pieces.

Couscous with traditional spicy Maghreb sausages.

Couscous served with spicy minced meat balls.

Couscous without meat, highlighting the semolina and the rich vegetable broth (zucchini, carrots, turnips, chickpeas).

Kabyle specialty where semolina is mixed with steamed vegetables (often green beans, broad beans). Lighter and served without broth.

Vanilla custard dessert covered with a thin layer of crunchy caramelized sugar. Contrast of hot/cold and soft/crunchy textures.

Egg custard topped with liquid caramel. Soft and melting texture.

Sweet pie with a filling that changes daily according to the chef's inspiration (seasonal fruits, chocolate, etc.).

Assortment of Maghreb pastries, often based on almonds, honey, and orange blossom water. Very sweet and fragrant.

Beer served from the tap. Thirst-quenching and fresh.