Le Petit Gourmand

A weekday lunch menu. It allows you to choose a combination of two dishes for a complete and balanced meal.

A platter garnished with either assorted cheeses or fine cured meats. Ideal for sharing as an appetizer.

A large platter combining a selection of cheeses and cured meats. Perfect for tasting a bit of everything.

Half a dozen fresh oysters from Normandy served with a glass of white wine. A classic iodized and fresh pairing.

Mushrooms prepared in a cassolette and covered with melted Morbier cheese. A hot, rich, and earthy dish.

A small creamy burrata accompanied by fresh pesto and crunchy garlic Japanese breadcrumbs. Fresh and creamy.

Sweet carrots glazed with honey, served with original bread and a flavorful cream. A delicate sweet and savory mix.

Saint-Nectaire cheese roasted in the oven with honey and thyme. Melting, fragrant, and comforting.

A creamy zucchini soup with Cantal cheese. Mild and warming.

Fresh rice rolls filled with chicken and crunchy vegetables. Light and healthy.

A crispy puff pastry filled with St Marcellin cheese, served with salad. Varied textures and cheesy flavor.

An assortment of Mediterranean spreads: chickpeas, olives, and corn. Perfect for snacking with bread.

A slice of duck terrine seasoned with pepper. Rustic and flavorful.

Small cheese-filled pasta, topped with pesto and gratinated in the oven. A rich and indulgent vegetarian dish.

An Auvergne specialty made from mashed potatoes and melted cheese, served with raw ham. Very hearty.

The simple version of truffade, a melting mix of potatoes and fresh tomme cheese. Without charcuterie.

Mussels cooked in a creamy blue cheese sauce, served with original sweet potato fries.

A tender grilled beef steak, coated in pepper sauce and served with sautéed potatoes. A bistro classic.

A traditional beef stew simmered for a long time in red wine with vegetables. Served with potatoes.

Pork chops coated in barbecue sauce, served with white beans (mogettes). A sweet and savory, substantial dish.

A grilled cheese sandwich revisited with avocado and lamb. Crispy and melting.

A vegetarian gratin of melting eggplants with St Nectaire cheese and a touch of honey. Mild and flavorful.

A chocolate cake with a molten center, served with vanilla crème anglaise. Intense chocolate flavor.

A creamy coffee-flavored dessert, topped with whipped cream. Mild and caffeinated.

A whole apple baked until tender, served with thick crème fraîche. Simple and fruity.

Apples baked under a layer of crumbled pastry, with caramel and pecans. Crunchy and sweet.

A traditional dessert made from rice slowly cooked in sweetened and vanilla-infused milk. Creamy and nostalgic.

Whole pineapple roasted and caramelized with salted butter. Exotic and indulgent.

A light and airy dark chocolate mousse. A timeless classic.

A classic, strong, black espresso coffee.

Non-alcoholic drink (soda, juice, etc.).

Beer served on tap. Fresh and thirst-quenching.

Selection of bottled beers.

Fee to bring and consume your own bottle of wine.