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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
March 29, 2025
Chef
Assane Conte
Type of cuisine
French
All food photos (361)
Starters
- Full beetroot
- €15
- Hot white beetroot soup, accompanied by a red beetroot siphon, chioggia beetroot pickles and yellow beetroot chips.
- Scallops and Beets Gravlax (non-returnable)
- €23
- Pecten maximus from the Bay of Seine marinated in beetroot juice, salt, and Espelette pepper (AOP) for 12 hours, served with a safran siphon, Breton smoked bacon chips, and Aquitaine sturgeon caviar.
- 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!
- Hercule Leeks
- €15
- Steamed leeks worked in chunks, as well as chips made from the peels. Cream, served with mustard from Maison Edmond Fallot IGP Dijon. Served with a honey and mustard vinaigrette. Roasted nuts
Mains
- Butternut steak & Asian flavour sauce
- €24
- Butternut slices smoked with hay, then snacked a la plancha. Lacquered with a sesame, red wine vinegar, lime and honey marinade. Accompanied by a cognac sauce and brunoise of butternut shallots, walnuts and chopped mint,
- Chicken Ballottine with Foie Gras Sauce ( non-returnable)
- €34
- Belvindière chicken supreme wrapped in a ballotine with Served with a poultry juice reduction, star anise and cloves.
- Turbot Filet (+/-150g) & virgin sauce
- €34
- The Prince of the Seas, seared and served with a sauce vierge made with olive oil from Châteaux Calissane in Provence, shallots, black and green olives, capers, apples from Alexia's delights in Provence, and French Malossol gherkins.
- Rack of Pork (+/- 300g), Red Wine Sauce
- €32
- A beautiful piece served pink with a Breton smoked bacon and red wine sauce.
- Ballotine of pork with red wine sauce
- €29
- Pork loin and loin of pork simmered at a low temperature for 12 hours, rolled into a ballotine and snacked on a plancha. Accompanied by a reduction of pork juice, star anise, cloves and red wine.
- Garnishes
- French fries, mashed carots with clementina matched, coral lentils 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
- Papounets' Apple Crumble
- €15
- Golden apple crumble from Nouvelle-Aquitaine with walnuts and roasted almonds served with our homemade Bleu de la Boissière (goat's cheese) ice cream from Ferme de la Tremblay (78).
- The Kiwi, Fennel & Pineapple Encounter
- €18
- Breton shortbread with buckwheat flour with a roasted Kiwi, accompanied by a homemade Fennel and Pineapple turbinée ice cream from Reunion Island with a basil coulis and chips.
- My little chou chou with Brittany vanilla
- €16
- Chou craquelin made daily, served with a cauliflower and Brittany vanilla crème diplomate insert, accompanied by a golden apple coulis from Nouvelle-Aquitaine.
- 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.
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