La Petite Maison Dans La Cour

A French bistro classic made of hard-boiled eggs served with a rich mayonnaise and whole-grain mustard. Creamy texture and tangy flavor. Eaten cold as a starter.

A creamy soup made from potimarron squash, offering a sweet and slightly nutty flavor. Served with a crispy seed tuile or biscuit for textural contrast.

A creative starter combining tender carrots and a smoky eggplant caviar. Served with a savory rosemary ice cream, creating a hot-cold contrast and an herbaceous aromatic palette.

A thin, crispy tart filled with a mix of forest mushrooms (shiitake, oyster). Earthy and umami flavor, served with a fresh salad.

A large, texturally rich vegetarian salad with lentils, cooked and raw vegetables, and crispy tofu. The thyme ice cream adds an unexpected herbaceous freshness.

Traditional sausage made from pork blood and spices, with a melting texture and a rich, ferrous taste. Classically served with potatoes.

Crispy tart filled with smoked bacon and organic shiitake mushrooms. A flavorful dish with woody and savory notes, served with salad.

Vegetarian thin-crust tart filled with a mix of melting vegetables (leeks, zucchini, eggplants). Served with a green salad.

Savory tart with eggs and cream, enriched with Brie de Meaux (soft cheese) and crunchy hazelnuts. Rich, creamy, and indulgent.

Selection of French cheeses aged at different stages of maturity. Usually served with bread to appreciate the variety of milky and full-bodied flavors.

Portion of the selected cheese of the day, served with homemade cherry jam. The sweet and savory combination enhances the character of the cheese.

Chocolate cake baked to keep a molten, warm center. Rich in cocoa, melting texture. A very indulgent dessert.

Classic sweet tart filled with cooked apples. Served with a very fragrant William pear sorbet for a touch of fruity freshness.

Tender cake made with chestnut flour or cream, offering a sweet and woody flavor. Served with vanilla ice cream for sweetness.

Fresh and light dessert made of cooked apricots in compote served on a creamy and thick Greek yogurt. Balance between the fruit's acidity and the milky sweetness.

Tasting plate with several mini-desserts, ideal for trying everything. Includes variations around chocolate and fruits.

Variation of the molten-center cake, made with local organic ingredients. Intense chocolate flavor.

Cooked fruits (apples and bananas) covered with a crispy crumble topping made with speculoos biscuits (cinnamon/spices). Served warm.

Artisanally made ice creams and sorbets. Choice of creamy or fruity flavors. Served in scoops for a refreshing dessert.

Selection of artisanal ice creams with gourmet and original flavors. Creamy textures and authentic tastes.