Le Petit Coin
Classic | Modern | Cafe | Bistro

Classic French onion soup topped with a crusty baguette slice and melted, caramelized Gruyère cheese.

A refreshing salad of seared tuna, soft-boiled eggs, fingerling potatoes, green beans, and Niçoise olives.

Savory tart filled with a rich egg custard, smoked bacon lardon, and Swiss cheese, served with a side green salad.

Six plump Burgundy snails baked in their shells with a rich garlic, parsley, and sweet butter sauce.

Rustic pork and liver pâté served with whole-grain Dijon mustard, cornichons, and crusty sourdough bread.

Rustic pork and liver pâté served with whole-grain Dijon mustard, cornichons, and crusty sourdough bread.

Crisp frisée lettuce tossed in a warm Dijon vinaigrette, topped with thick-cut smoky bacon lardons, croutons, and a perfectly poached egg.

Warm, creamy artisanal goat cheese croutons served over a bed of mixed greens, toasted walnuts, and a drizzle of local honey.

Traditional pan-fried frogs' legs tossed in a rich garlic, fresh parsley, and white wine butter sauce.

Four delicate, airy baked choux pastry puffs infused with savory Gruyère cheese, served warm.

A perfectly seared 250g sirloin steak topped with herb butter, served alongside crispy, hand-cut French fries.

Tender chunks of beef slowly braised in red wine with pearl onions, mushrooms, and smoky lardons, served over potato purée.

Classic rustic chicken braised in a robust Burgundy wine sauce with mushrooms, carrots, and fresh thyme.

A generous bowl of fresh mussels steamed in a fragrant broth of white wine, garlic, shallots, and parsley.

A comforting, slow-simmered vegetable stew of eggplant, zucchini, bell peppers, and tomatoes, infused with herbes de Provence.

Slow-cooked, crispy-skinned duck leg served over a bed of sarladaise potatoes (duck fat potatoes with garlic) and a rich red-wine reduction.

A classic seaside dish of pan-seared whole sole, lightly dredged in flour and basted with a golden brown butter, lemon, and caper sauce.

A comforting, creamy French veal ragout slowly simmered with pearl onions, white button mushrooms, and fresh herbs, served alongside basmati rice.

A rich, slow-cooked casserole originating from the south of France, featuring white beans, duck confit, pork belly, and regional garlic sausage.

Classic French onion soup topped with a crusty baguette slice and melted, caramelized Gruyère cheese.

A refreshing salad of seared tuna, soft-boiled eggs, fingerling potatoes, green beans, and Niçoise olives.

Savory tart filled with a rich egg custard, smoked bacon lardon, and Swiss cheese, served with a side green salad.

A curated selection of three imported French cheeses (Brie de Meaux, Roquefort, and Comté) served with fig preserve, grapes, and walnuts.

An assortment of cured meats, including Prosciutto, Saucisson Sec, and Rillettes, accompanied by cornichons and grain mustard.

Crispy, thin-cut French fries tossed with fine sea salt.

Mixed tender baby greens tossed in a light, tangy Dijon vinaigrette.

Rich, velvety mashed potatoes whipped with cream and cultured butter.

A warm, freshly baked half-baguette served with salted artisan butter.

Rich vanilla bean custard base topped with a contrasting layer of crisp, hardened caramelized sugar.

An upscale upside-down tart featuring deeply caramelized apples in butter and sugar, served warm with vanilla ice cream.

Airy, decadent dark chocolate mousse topped with a dollop of fresh Chantill cream.

Three delicate choux pastry puffs filled with premium vanilla bean ice cream, generously drizzled with warm, rich dark chocolate ganache.

A light, airy, and beautifully risen classic egg-based baked dessert delicately flavored with orange liqueur.

A fresh pear gently poached in a vanilla syrup, served with vanilla ice cream, warm chocolate sauce, and toasted flaked almonds.