Carte du restaurant Au Petit Riche - Paris 9°.

Our Chef Philippe BAILLERGEANT and his staff, offers you an authentic kitchen referring to our traditions and to the culinary principles of the famous French Chefs: Escoffier, Point, Brazier, Bocuse, ,…

It’s also a kitchen playing with the products of seasons and knowing how to give again sense and taste.

Finally, our menu is a way to pay tribute to the splendid products of the Loire valley, an ideal land to express our nice French tradition.

A la carte and menus winter

Carte et formules

Menus and à la carte

Oysters and sea food

• Spéciales Gillardeau n°2 et n°3
• Fines de claires n°2, n°3
• Plates de Bretagne n°2
• Spéciales Utah Beach n°2
• Pink shrimps, grey shrimps, sea snails
• Oysters degustation (4 Gillardeau n°2, 4 fines de claires n°2, 4 plates de Bretagne n°2)
• Sea plate (3 fines de claires n°3, 3 plates de Bretagne n°2, 3 Gillardeau n°3, pink and grey shrimps, sea snails)

Starters

• Red label lentil salad, crunchy sliced bacon
• 6 or 12 Burgundy's snail in garlic butter
• Preserved pork ribs from Vouvray and lentil salad
• Home-made duck foie gras, dried pear from Touraine
• Vegetables soup
• Home-made beef terrine, red wine sauce
• Traditional meat pastry with duck foie gras
• Marinated salmon with dill
• Tradionnal cocotte eggs with smoked salmon
• Lobster's salad, vegetables and citrus fruits dressing
• Wild smoked salmon

For vegetarian

• Selection of fresh steamed vegetables
• Dish of fresh steamed spinach




Fish

• Poached haddock, white butter sauce, potatoes and poached egg
• Filet of sea bream, mashed parsnip
• Stew scallops, risotto, mussel's juice
• Pike's dumpling and crayfish, mushroom and shellfish sauce
• Dover sole fried in butter, boiled potatoes

Avialable according to delivery (for 1 person):

• Wild grilled turbotin, fresh spinach


• According to delivery and for a guarantee of freshness, some fishes may fail






Meats

• Tartare (raw meat of Charolais beef,French fries and green salad
• Calf's head (brain, tongue, snout and cheeks), gribiche or ravigote sauce
• Roasted rib of veal, mashed potatoes, veal juice
• Beef's cheek in red wine sauce
• Roasted chitterling sausage, mustard sauce and mashed potatoes
• Roasted filet of duck, gratin of macaronis
• Calf's kidney, Port sauce and sauted potatoes
• Filet of beef "Salers", pepper sauce, fresh spinach






Cheese

• Selection of cheeses refines by « Thierry Avisse»




Desserts

• Iced nougat
• Chocolate macaron
• Pear and caramel charlotte
• Apple pie and vanilla ice cream
• Sponge cake with rhum and whipped cream
• Citrus salad and sorbet
  
• Custard vanilla cream caramelized
• Sorbets (Raspberry, lemon, peach
• Ice cream (Vanilla, chocolate, coffee, caramel and salted butter)


A dessert for each day


• Monday : Lemon pie
• Tuesday : Baked apple, caramel and salted butter ice cream
• Wednesday : Traditional éclair au chocolat
• Thursday : Cream vanilla slice
• friday : Paris-Brest
• Saturday and sunday : Pear pie


For a guarantee of impeccable freshness, some dish or dessert may fail.




Starter and main course or main course and dessert, drinks not included

Only at lunchtime

Choose in the menu "Au petit riche"

Menu “ Au petit riche ” drinks not included

AT lunch and diner

6 oysters
or
6 Burgundy's snails, garlic butter
or
Home-made beef terrine,red wine sauce
or
Red label lentil salad, crunchy sliced bacon

Calf's head (brain,tongue, snout and cheeks), gribiche or ravigote sauce
or
Pike's dumplings, mushroom and shellfish sauce
or
Beef's cheek in red wine sauce
or
Poached haddock, white butter sauce

Choose dessert "à la carte"

Menu Rossini drinks included

At lunch and diner

A starter, a main course and a dessert, choice in the menu "Au petit riche"
25cl of wine from Loire valley white or red
Half bottle of minerale water
Coffee or tea

Children's menu

untill 12 years old

Home-made terrine
Filet of sea bream or steack
Iced cream or caramelized vanilla cream
soda or water or fruits juice