La Petite Louise

A revisited classic of French bistros. Hard-boiled eggs served with a creamy homemade mayonnaise and sprinkled with bottarga (dried and salted mullet roe) which provides a powerful iodized flavor and a delicate texture.

Italian-style fried rice balls, crispy on the outside and soft on the inside, with peas. Served with a peppery and fresh arugula cream.

A comforting traditional soup made with caramelized onions and broth. It is served gratinated with melted Comté cheese, browned on top.

Thin slices of fresh salmon marinated in salt, sugar, and dill. The texture is melt-in-your-mouth and silky. Served with a spicy wasabi cream for a bit of kick and toast.

Breaded and fried chicken pieces, very crispy and golden. To be dipped in a homemade sweet and smoky barbecue sauce.

A small creamy cow's milk cheese, served hot and melted. It is enhanced with honey for sweetness and toasted hazelnuts for crunch. To be enjoyed with bread.

An appetizer version of the croque-monsieur, cut into shareable pieces. Soft sandwich bread, ham, Comté cheese, and creamy béchamel sauce, all gratinated.

A portion of golden and crispy fries, served with homemade mayonnaise.

An assortment to share served on a wooden board. You can choose between a selection of aged cheeses, artisanal cured meats, or a mix of both.

The fresh fish of the day, prepared according to the chef's inspiration and served with seasonal vegetables. A light and healthy dish that changes regularly.

A piece of flank steak renowned for its intense flavor and its tender yet chewy texture. Served with small roasted potatoes and a sauce of your choice.

A French regional specialty: tiny square pasta filled with cheese and parsley. They are served with a creamy sauce flavored with arugula.

A generous and marbled cut of beef, ideal for red meat lovers. Grilled to your liking and served with a classic sauce.

An artisanal pork sausage coarsely chopped by hand for a rustic texture. Served with creamy mashed potatoes and a flavorful meat jus.

The signature burger with artisanal bread and a fresh ground beef patty. It stands out with the use of Saint-Marcelin (creamy cheese) and an old-fashioned mustard sauce.

Raw Charolais beef of quality, hand-cut and seasoned with classic condiments (capers, onions, sauce). Served fresh with fries and salad.

A hearty composed salad with crispy breaded chicken, crisp lettuce, hard-boiled eggs, and croutons, all bound by a creamy Parmesan Caesar dressing.

A gourmet salad featuring melted warm goat cheese toasts. Accompanied by fresh vegetables and spelt for a rustic touch.

A generous croque-monsieur made with artisanal bread, quality ham, and Comté cheese, topped with béchamel and gratinated. Served with fries and salad. The 'Madame' option adds a fried egg on top.

A selection of three classic French cheeses: a pressed cheese (Comté), a creamy cheese (Saint-Marcellin), and a goat cheese. Ideal for finishing the meal on a savory note.

A rich and creamy vanilla dessert, flavored with tonka bean (almond and caramel aromas). It is topped with a thin layer of crunchy caramelized sugar.

An individual chocolate cake, cooked on the outside but with a warm, molten center. Served with whipped cream and toasted hazelnuts.

Also called "Affogato". It's a dessert composed of a scoop of vanilla ice cream over which you pour a hot espresso coffee. The hot-cold mix is delicious.

A thick slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served warm with vanilla ice cream and a salted butter caramel sauce.

An espresso coffee served with an assortment of several miniature desserts. Perfect for tasting everything in small quantities.

Thin, soft crepes, served hot simply with butter and sugar, or with Nutella as an extra.

Artisanal ice creams and sorbets of quality. Choose the number of scoops and your flavors from the selection (vanilla, chocolate, raspberry).

A complete weekend meal including hot drinks, fresh juice, a cookie, a savory dish, and a sweet dessert. Perfect for combining breakfast and lunch.