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Menu 2025 - Le Petit Commines
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
May 7, 2025
Chef
Assane Conte
Type of cuisine
French
All food photos (372)
Starters
- Cucumber and Apple Gazpacho
- €16
- Cold cucumber and golden apple soup, worked with grain mustard and onions, accompanied by a siphon of Arquebuse from the house "Briottet" and a crispy puff pastry.
- Pan-fried Morel and Oyster Mushrooms (non-returnable)
- €23
- Pan-fried oyster and morel mushrooms with Edomond Briottet cognac, served with a hard-boiled egg and homemade croutons. Topped with a button mushroom siphon.
- Papounets' Foie Gras
- €21
- French duck liver prepared with Cognac and Calavados from Edmond Briottet with Kamput pepper. Served with shallot confit and a snack brioche.
- Six Crispy Snails
- €16
- Six bites of Helix pomatia from Jacot Billet, the last artisanal cannery to hand-can live snails in the Doubs region. The recipe is a secret!
Mains
- The Full Asparagus
- €27
- A variation based on organic white asparagus from "Simon" (78), boiled, puréed, and fried, accompanied by grainy mustard mayonnaise made with egg yolks and a poached egg.
- Lamb shoulder ballotine, blanquette style
- €36
- French lamb shoulder simmered for several hours with seasonal vegetables, spices, then crumbled, rolled and sliced. Served with its cooking juices reduced with organic chestnut flour and honey.
- French pork chop & Homemade béarnaise orange sauce.
- €35
- Rack of French pork received whole and cut by weight, served with homemade béarnaise sauce. Price for 500grs
- The Farm Pigeon ( non-returnable)
- €34
- From the "Renard Rouge" farm (79), seared on the plancha, accompanied by a brunoise of walnuts, Breton smoked bacon, shallot, parsley and its poultry jus.
- Turbot Filet (+/-100g) & virgin sauce
- €26
- Farmed, served as a fillet and accompanied by a vierge sauce made with olive oil from Château Calissane in Provence with shallots, black and green olives, red radish, artichoke, and French Malossol gherkins.
- Garnishes
- French fries, mashed carots with clementina matched, `Red Endive with our homemade vinaigrette with honey and mustard.
Cheese
- One Cheese and its homemade orange jam
- €5
- A piece of your choice from the 4 cheeses: Jersiaise with kéfir (cow) golden medal at the world championship of Tours, Jouvenceau (Goat), Bleu de la Boissière (goat) and Saint Jacques with sage (cow).
- The Cheese Plate and its homemade orange jam
- €14
- A selection of 4 cheeses: Jersiaise with kéfir (cow) golden medal at the world championship of Tours, Jouvenceau (Goat), Bleu de la Boissière (goat) and Saint Jacques with sage (cow).
Deserts
- Breton "Crème Brûlée"
- €12
- Fresh vanilla cream from Brittany, torched with a blowtorch.
- The Daddies' Crumble
- €16
- Brunoise of pears roasted in butter, accompanied by a crumble of almonds, walnuts and organic chestnut flour and a daily churned ice cream with mint from the Papounets garden
- Martine's “So Good” (non-returnable)
- €16
- The restaurant's must-have: two palets of cocoa shortbread with a heart of flowing caramel, chocolate-caramel ganache and white chocolate siphon.
- The Apple/Goat/Pepper encounter
- €14
- Golden apple velvet with Kampot pepper, served with Bleu de la Boissière ice cream from the Tremblay farm and a crunchy sesame tile.
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