Does Le Petit Commines have special offers currently on the menu?

Yes, Le Petit Commines is offering 50% off the 'a la carte' menu Reserve your table and enjoy your special discount now on TheFork!

Who is the chef at Le Petit Commines?

At Le Petit Commines, the chef is Assane Conte.

What is the average price when eating at Le Petit Commines?

If you plan to eat at Le Petit Commines, the average price should be around €45. The average price is calculated based on appetizer/entrée or entrée/dessert, excluding drinks. Prices have been provided by the restaurant.

Does Le Petit Commines have vegan options on the menu?

Yes, Le Petit Commines has been identified as having vegan options on the menu.

Does Le Petit Commines have vegetarian options on the menu?

Yes, Le Petit Commines has been identified as having vegetarian options on the menu.

Does Le Petit Commines have gluten-free options on the menu?

Absolutely, Le Petit Commines has been identified as having gluten-free options on the menu.

Does Le Petit Commines have organic food options on the menu?

Absolutely, Le Petit Commines has been identified as having organic food options on the menu.

Does Le Petit Commines have dairy-free options on the menu?

Absolutely, Le Petit Commines has been identified as having dairy-free options on the menu.

Does Le Petit Commines have local food on the menu?

Yes, Le Petit Commines has been identified as having local food on the menu.

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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

July 4, 2025

Chef

Assane Conte

Type of cuisine

French

All food photos (399)

Starters

Seasonal Gazpacho, Chestnut Tuile and Basil Ice Cream: €16
Chilled seasonal vegetable soup served with basil ice cream and a delicate chestnut lace tuile.
Red Watercress, Golden Roquefort: €19
Crispy green beans, snow peas, and a duo of arugula and watercress, sprinkled with sunflower seeds, fresh currants, and thin slices of Basque ham. All enhanced by shards of Roquefort cheese.
Razor clams & Vigin Sauce (Non returnable): €19
Sourced from NortDredged from FAO zone 27, immersing and cleaning for 48 hours in water, served with a sauce heast Atlantic fishing (Fao 27), seared on the griddle accompanied by a gourmet pistou with wild garlic, shallots, parsley, mustard, olive oil from Chateau Calissane and fruity Comté cheese.
Pork Rillettes and Focaccia: €18
Pork belly rillettes cooked with onion and candied tomato with Belvindière duck fat, served with shallot compote and tomato and rosemary focaccia.

Mains

The Full Tomato: €27
Beef heart tomato filled with a fine dice of heirloom tomatoes, shallot, and fresh basil, topped with a light whipped goat cheese cream. Served with homemade tomato coulis and a sprinkle of toasted walnuts.
Off-Menu: Colossal Sirloin Flank Steak and Orange Bearnaise Sauce: €60
Tender and flavorful cut, with a fibrous texture, portioned into a 500g piece, coated with Edmond Fallot’s PGI Burgundy mustard, brown sugar, and herbs from Grandpa’s garden. Indicative price for 500g.
Farm-raised duck breast & Button Mushrooms: €34
Belly part of the duck from the Belvindière farm in Eure et Loir (28), seared on the plancha, accompanied by a pork belly jus with blueberries and button mushrooms.
Sea Bream Ceviche (NON RETURNABLE): €33
Lemon-marinated white-fleshed fish, freshly cut, served with a blueberry brunoise and Malossol pickles. All topped with beef sausage.
Bavette Steak Tartare: €32
Tender and stringy cut from the best part of three beef bavettes, freshly cut with a knife, served raw with a mix-in condiment: homemade tartar sauce, capers, gherkins, shallots, mustard seeds, and egg yolk confit with salted soy sauce.
Garnishes
French fries, mashed asparagus and cauliflower with pepper matched, `salad 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

Homemade floating island with fresh apricot coulis: €14
Generous floating island, homemade daily, served with a Guariguette strawberry velour sauce.
Martine's “So Good”: €17
The restaurant's must-have: two palets of cocoa shortbread with a heart of flowing caramel, chocolate-caramel ganache and white chocolate siphon.
Lemon Verbena Granita and Honey-Roasted Nectarine non-returnable): €17
Pan-seared nectarine with honey, peach pastry cream, verbena liqueur from artisan De Michellot (diluted with water, chilled and crushed like a granita), and strawberry ice cream. Garnished with crushed almonds.
Pepper, Saffron & Chocolate Encounter: €16
Red pepper compote accompanied by 75% cocoa chocolate tuiles and a fresh vanilla siphon from Brittany

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