Small Cantine

A complete menu designed for children. It includes a main course (meat or poultry), a choice of side dish, a fruity dessert, and a suitable drink.

Potatoes cut into sticks and fried. Homemade to be crispy and golden.

Long, thin green vegetables, steamed or sautéed. A light and healthy side dish.

Potatoes cooked and roughly mashed with a fork, often seasoned with butter or olive oil.

Simply cooked rice grains. A neutral side dish that pairs with everything.

Long, flat ribbon-shaped pasta. Served hot, often plain or lightly buttered.

Traditional dish made with potato slices baked in cream and milk. Rich, melting, and golden on top.

Mix of young salad leaves and aromatic herbs. Fresh and slightly peppery.

Sauce based on tomatoes, garlic, olive oil, and herbs from Provence. Sunny and aromatic flavors.

Creamy sauce typical of Normandy, often prepared with fresh cream, mushrooms, and a little cider. Rich and smooth.

Creamy sauce flavored with crushed pepper. A classic to accompany meats.

Classic Italian dessert made of layers of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Light tart filled with thin apple slices on a crispy crust. Served with a scoop of caramel ice cream for a hot-cold contrast.

Rich chocolate cake with a molten or very tender center. Served with a liquid vanilla sauce (crème anglaise).

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar on top.

Dessert made of cooked pears covered with a crumbled biscuit topping made of speculoos (cinnamon biscuits). Melting and crispy.

Fruity dessert featuring fresh or prepared strawberries. Fresh and sweet.

An economical lunch offer including the special dish of the day and a hot drink (coffee or tea) to finish the meal.