The chef of Au Petit Tonneau, Vincent NEVEU, revisits the traditional and savory entrees that build onto the international reputation of the French gastronomy. Gourmet meals altering with the changing seasons can also boast to a great pricing for its quality, such as the veal with gravy accompanied by homemade anthology ratatouille or a simmering gratin dauphinois (cooked in cream), barely out of the oven. 


Menu Drinks




Discover the Chef's suggestions:



  • Lunch menu 30€

(Starter + Main + Cheese or Desert)


  • Formula 25€

(Starter + Main or Main + Cheese or Desert)


  • Special of the day 16€


  • Evening menu 42€

(Starter + Main + Cheese or Desert)