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.

Who is the chef at Le Petit Commines?

At Le Petit Commines, the chef is Assane Conte.

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

Yes, Le Petit Commines is offering 30% off the 'a la carte' menu Reserve your table and enjoy your special discount now on TheFork!

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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Insider

Menu 2025 - Le Petit Commines

16 Rue Commines, 75003, Paris

EuropeanAverage price €45

9.2

(6,700 reviews)

See other 496 photos

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

January 18, 2025

Chef

Assane Conte

Type of cuisine

French

Menu photos (1)

All food photos (332)

+328

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Menu viande ou végétarien au choix

€69 per guest

Available on Feb 14

The Restaurant

We only work with fresh and seasonal products, we prefer short circuits. We take into account allergens in the development of our card, you will be invited to tell us your different dietary restrictions.
The card is susceptible to changes or have some missing products

Starters

Seasonal Velvet: €15
Hot turnip soup with vegetable cream and Espelette chilli, served with a cream topped with Safran from rooftop of Paris, chopped shallot and homemade bread crouton.
Carpaccio of scallops: €18
Worked into thin slices, smoked in hay beforehand, accompanied by Breton smoked bacon chips and grated Buddha's hand. Supreme and lemon caramel.
The 6 "Crunchy" Burgundy Snails: €16
6 bites of helix pomatia from the Jacot Billet house, the last artisanal cannery to work live snails by hand in Doubs. Secret recipe!

Main Courses

Two-stalked celery duo: €24
Celeriac carpaccio with mustard vinaigrette from Edmont Fallot, accompanied by a brunoise of tofu, celeriac with shallots, a whipped cream with white wine and black truffle from Burgundy. Vegetable charcoal tile.
Belvindière Duck Breast, Clementina sauce: €34
Duck belly served pink with a reduction of duck juice with clementine, rosemary and honey from the rooftops of Paris.
Beef fillet, Pepper sauce: €32
A fine piece weighing +/- 250 grs, served with a sauce of vegetable cream, Kampot pepper, white pepper and Sichuan berries.
"You didn't cook" the Albacore Tuna: €31
Loin of Albacore Tuna (FAO 37) worked in Tataki (raw on the inside and seared on the outside). Accompanied by a virgin sauce made with olive oil from the Chateaux Calissane in Provence with shallots, black olives and French malossoles gherkins.
Three side dishes
Homemade double cooked fries. Watercress salad . Mashed pumpkin with rosemary.

Desserts

The Blue Apple: €15
Velvet of fresh apple with Kampot pepper, accompanied by a Bleu de la Boissière ice cream and a brunoise of pear with fresh Madagascar vanilla.
Lemon Meringue -: €14
Fresh lemon chiffon with crunchy meringues, lemon confit and lemon zest.
The pear "Belle Hélène": €15
Pear poached in red wine and untreated Moroccan cinnamon, served with a Tanzanian dark chocolate coulis with 75% cocoa and apple diplomat cream.

Off-Menu Suggestions (offers not applicable)

Duck Foie-Gras and French toast: €24
From the Belvindière farm (78) and prepared with Michelot verbena liquor, Bacon crispy. Served with a dash of balsamic vinegar and homemade french toast prepared every day.
5 Normandy scallops with corals sauce: €36
Pecten Maximus of good size from Normandy, smoked in hay and seared back and forth on the plancha. Served with chips of comté cheese matured for 14 months and sauce made from the corals of the shells, cumin and cognac from Edmond Briottet.
Grandma's "Tellement Bon": €16
The restaurant's must-have: two cocoa shortcrust pastry discs, a runny caramel center, chocolate-caramel ganache and its white chocolate siphon..

Cheese from a permaculture and organic farm: "Ferme de la Tremblay" (Off-Menu)

One Piece of cheese with its strawberry jam: €5
To choose between: Jersiaise with kéfir (cow) golden medal at the world championship of Tours, Camembert (cow), Bleu de la Boissière (goat) and Saint Jacques (cow) silver medal at the world championship of Tours.
The plate of 4 cheeses with its strawberry jam: €14
All 4 cheeses: Jersiaise with kéfir (cow) golden medal at the world championship of Tours, Camembert (cow), Bleu de la Boissière (goat) and Saint Jacques (cow) silver medal at the world championship of Tours.

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