La Petite Auberge

Snails cooked in their shells with parsley butter with garlic and shallots. A classic French specialty, served hot.

Tender piece of lamb (noisette) pan-seared. Pink and juicy flesh, served with homemade fries.

Thick and tender piece of beef, grilled to your preference. Pronounced meat flavor, served with fries.

Simple beef steak, seared on the grill. A classic served with homemade fries.

Boneless rib steak, marbled and rich in flavor. Grilled to caramelize the outside while keeping the center juicy.

Veal chop gently simmered in a casserole. The meat remains very tender and infused with its cooking juices.

Piece of beef next to the fillet, tender and flavorful. Grilled and served with fries.

Grilled beef steak served with a shallot sauce or confit. The sweetness of the shallots complements the meat's flavor.

Grilled beef steak with fresh chopped or melted shallots. Adds a pungent and sweet note.

Thin pan-seared veal slice, served with a creamy mushroom sauce. A rich and creamy recipe.

Veal chop prepared with a sauce based on tomatoes, peppers, and mild spices (Basque style).

Raw beef steak, minced and seasoned (capers, onions, sauce). Served fresh with fries.

Large bone-in beef steak (350g), ideal for red meat lovers. Grilled for a smoky flavor and juicy texture.

Grilled entrecôte served with a 'marchand de vin' sauce (red wine reduction and shallots). A bistro classic.

The most tender cut of beef, coated in a pepper sauce and flambéed (often with cognac/armagnac). Elegant and aromatic.

Tender beef fillet, simply grilled to appreciate the quality of the meat. Melts in your mouth.

Sirloin steak with a creamy green or black pepper sauce, and flambéed for more character.

Selection of homemade desserts. Choices vary daily (tarts, mousses, creams, etc.).