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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 CUT IN VAT IS A CUT IN PRICES
Oysters and sea food, FROM SETEMBER TO END OF APRIL
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
- Cold season soup
- Beef's cheek and calf's tongue in terrine
- Traditional meat pastry with duck foie gras
- Eggs "cocotte", emulsion of herbs, asparagus
- Salmon and sea bass tartare, crispy vegetables
- Salad of mesclun and marinaded vegetables with slice of dried meat of beef and goat cheese
- Smoked wild salmon from Baltic sea
For vegetarian
- Selection of fresh steamed vegetables
- Dish of fresh steamed green beans
- Poached haddock, white butter sauce, potatoes and poached egg
- Filet of sea bass, steamed fennel
- Grilled sea bream, ratatouille
- Pan fried gambas, saffron rice and fresh tomatoes coulis
- Mixed grill (scallop, sword fish, gambas, salmon), crystallized egg plant
- Wild grilled turbotin, fresh green beans and boiled potatoes
- According to delivery and for a guarantee of freshness, some fishes may fail
- 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
- Roasted chitterling sausage, mustard sauce and French fries
- Steamed filet of chicken, sugar snap and mushrooms, fresh tomatoes coulis
- Loin of lamb , fresh ratatouille
- Calf's kidney, Port sauce and sauted potatoes
- Sirloin steack "Black Angus", sautéed potatoes and mushroom
- Selection of cheeses refines by « Thierry Avisse»
- Dried pear sorbet
- Iced nougat, red fruits coulis
- Chocolate and hazel nuts crispy cake
- Raspberry charlotte
- Strawberry pie
- Sponge cake with rhum and whipped cream
- Custard vanilla cream caramelized
- Sorbets (Raspberry, lemon, peach
- Ice cream (Vanilla, chocolate, coffee)
- Monday : Floating island, caramelized pecan nuts
- Tuesday : Paris-Brest
- Wednesday : Cream vanilla slice
- Thursday : Tiramisu
- friday : Red fruits clafoutis
- Saturday and sunday : Strawberry creamy cake
Fish
Avialable according to delivery (for 1 person):
Meats
Cheese
Desserts
For a guarantee of impeccable freshness, some dish or dessert may fail.
Starter and main course or main course and dessert, drinks not included 22€* (before cut in vat 25€)
Only at lunchtime
Menu “ Au petit riche ” 28€ (before cut in vat 30.50€) drinks not included
AT lunch and diner
Menu Rossini 34€ (before cut in vat 37€) drinks included
At lunch and diner
Children's menu 13.20€ (before cut in vat 15€)
untill 12 years old
