Le Petit Magnolia Café

Complete lunch formula including three courses. Allows you to taste a variety of dishes from the menu.

Two-course lunch menu. Ideal for a balanced and quick meal.

Option to order only the main course of the day's menu.

Goat cheese wrapped in a crispy brick pastry. Served warm with a touch of sweet honey and fresh mint.

Fresh salad with slices of tomatoes and mozzarella. Seasoned with basil sauce (pesto).

A bistro classic: hard-boiled eggs served with creamy mayonnaise and a few lettuce leaves.

Marinated fish fillets (herring) in oil, served with steamed potatoes. Salty flavor and melting texture.

Refreshing salad of Mediterranean inspiration. Contains sheep's cheese (feta), crunchy cucumbers, and olives.

Beef cut selected by the butcher, grilled and served with a pepper sauce. Tender and flavorful.

Beef burger with melted cheddar cheese and crispy fried onions. Served in a soft bun.

Vegetarian burger replacing meat with a vegetable patty. Garnished with cheddar.

Breaded and fried fish fillet, served with homemade fries. Crispy and popular dish.

Roasted chicken thigh, golden skin. Served with fries.

Thick piece of grilled or pan-fried salmon. Served with rice seasoned with pesto (basil sauce).

Long pasta (tagliatelle) served with pieces of salmon in a creamy sauce.

Piece of lamb (leg of lamb) cooked very slowly until tender. Served with its juice and fries.

Large piece of grilled beef (ribeye). Marbled and juicy meat, served with fries and salad.

Raw minced beef, seasoned (capers, onions, sauce). Fresh dish served with fries.

Very thin slices of marinated raw beef (often olive oil, lemon). Served fresh with salad and fries.

Classic pizza with tomato sauce and mozzarella cheese. Simple and effective.

Pizza topped with a mix of four different cheeses (often mozzarella, gorgonzola, goat cheese, etc.). Rich and melting.

Pizza topped with various seasonal vegetables on a tomato and cheese base.

Pizza topped with tomato sauce, mozzarella, ham, and mushrooms.

Spicy pizza, often topped with merguez sausage, peppers, and sometimes an egg.

Pizza topped with seasoned minced beef, on a tomato and cheese base.

Wheat semolina served with a broth of various vegetables (carrots, zucchini, turnips, chickpeas). No meat.

Couscous served with spicy sausages (merguez) and vegetables.

Couscous accompanied by simmered chicken pieces and vegetables.

Couscous served with tender simmered beef and vegetables.

Couscous allowing you to choose two types of meat from those offered.

Royal couscous allowing you to combine three types of meat for a hearty meal.

Couscous served with slowly simmered lamb (mechoui), tender and fragrant.

Mixed salad with warm goat cheese on toast, drizzled with honey. Accompanied by egg and avocado.

Version of Caesar salad with chicken, hard-boiled egg, cheese, and fresh vegetables like avocado and cucumber.

Rich Nordic salad with fish (salmon and anchovies), complemented by avocado, egg, and cheese.

Chef's complete salad with ham, cheeses (including mozzarella), egg, and fresh vegetables.

Pie prepared daily with seasonal fruits or according to the chef's inspiration.

Vanilla cream dessert covered with a layer of crunchy caramelized sugar.

Rich chocolate cake with a molten, flowing center. Served warm.

Assortment of various cheeses served on a board. Ideal for sharing as an aperitif.

Assortment of cured meats (salami, ham, terrine) served on a board.

Platter combining a selection of cheeses and cured meats.

Classic French lager beer. Light and refreshing.

Belgian abbey beer, often maltier and slightly spicy.

Cloudy wheat beer, with notes of citrus and coriander. Very refreshing.

India Pale Ale. Hoppy beer with a pronounced bitterness and floral or fruity aromas.

Traditional mix from Northern France: blonde beer with Picon (bitter orange liqueur).

Bright blue cocktail based on vodka, blue curaçao, and lemon juice.

Classic Mexican cocktail with tequila, triple sec, and lime juice.

Creamy tropical cocktail with rum, pineapple juice, and coconut milk.

Cocktail based on gin and grenadine syrup, often with egg white for foam.

Savory cocktail based on vodka and tomato juice, seasoned with tabasco, Worcestershire sauce, and celery.

Cocktail with tequila, orange juice, and grenadine, reminiscent of sunrise colors.

Refreshing Cuban cocktail with rum, fresh mint, lime, sugar, and sparkling water.

Bitter and sparkling Italian aperitif based on Prosecco, bitter (Aperol type), and sparkling water.

Brazilian cocktail with cachaça (cane alcohol), lime, and sugar.

Cocktail with vodka, ginger beer, and lime. Spicy and fresh.

Fruity cocktail based on vodka, peach liqueur, orange juice, and cranberry juice.

Traditional Caribbean drink: agricultural rum, cane sugar, and lime.

Simple cocktail mixing rum, cola, and lime.

Italian sparkling wine, light and fruity.

The most prestigious French sparkling wine. Complex and festive.