Menu 2026 - Le Petit Commines
Get a taste of this menu
Explore the culinary offerings of this restaurant and let yourself be inspired.
Last update
February 8, 2026
Chef
Assane Conte
Type of cuisine
French
All food photos (458)
Preset menus
Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.
Available on Feb 14
Available on Feb 14
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Permanent TheFork offer
Starters
- Papounets' seasonal soup
- €17
- Cream of parsnip soup made with Madagascar vanilla. Served with rye bread croutons and whipped cream with shallots and parsley.
- Duck Foie-Gras (Not Discountable)
- €26
- Duck foie gras from La Ferme de la Belvindière (Eure-et-Loir), prepared with Edmond Briottet cognac, served as a marbled terrine with homemade gingerbread and a sweet white wine jelly from Château Ballan-Larquette (Bordeaux). Accompanied by pear whipped cream and apple confit.
- Scallop and Beetroot Carpaccio with French Caviar
- €23
- Thin slices of Normandy pecta maxima and beetroot pickles. Served with anchovy whipped cream, honey mustard vinaigrette, passion fruit, and French caviar.
- Jacots snail casserole
- €21
- Snail casserole with Papounets butter, flat and curly parsley, whole-grain Dijon mustard, served with pickled onions, a poached free-range egg from Ferme des Prés (Yvelines), and a whipped cream with mushrooms and black trumpet mushrooms.
Mains
- Risotto with Pu’er Black Tea 1998, Spiced cooked Egg & Pear
- €29
- Risotto-style long-grain rice, cooked in a vegetable broth infused with cinnamon, star anise and cloves. Served with melting pears, fresh dill, toasted hazelnuts and chestnuts. Accompanied by a black tea–poached egg (Pu’er, vintage 1998) from La Maison des Trois Thés, run by Madame Zang, with cinnamon, cloves and soy.
- The 3 scallops in all their glory (Not Discountable)
- €36
- 3 hay-smoked scallops snacked with scallop coral pickles, crispy seaweed tuile and finely grated beet smoked with bay leaf and salt. Creamy sauce with scallops, onions and shallots, deglazed with white port.
- Chicken thigh (+/- 450 g) and creamy foie gras sauce
- €34
- From the Belvindière farm (28), stuffed with prunes, tarragon, and duck foie gras, wrapped in smoked Breton bacon, served with a poultry jus made with sweet white wine from Ballan-Larquette in Bordeaux.
- Surf & Turf Ballotine
- €29
- Pork cheek confit cooked for twelve hours at low temperature, rolled into a ballotine with crab meat, lightly caramelized onions, and shallots. Served with roasted walnuts and its juices reduced with red wine et smoked pork.
- Pollock in a pollen crust with coffee aroma
- €28
- Caught off our coast (FAO27) using traditional fishing methods and served as a steak with a pollen and Timut pepper crust. Accompanied by a fish stock with "Origine" coffee from L'Arbre à Café with a roasted aroma.
- Garnishes
- New potatoes with pistou, salad with honey & mustard vinaigrette and mashed pumkin with thym
Cheese
- One Cheese and its Fig marmalade from our garden (Not Discountable)
- €5
- A selection of four cheeses: Pavé de Paris (cow and goat), silver medal winner at the Mondial de Tours cheese competition; Bleu de la Boissière (goat); Jouvenceau (goat); and Saint Jacques à la sauge (cow).
- The Cheese Plate and its Fig marmalade from our garden (Not Discountable)
- €14
- A selection of four cheeses: Pavé de Paris (cow and goat), silver medal winner at the Mondial de Tours cheese competition; Bleu de la Boissière (goat); Jouvenceau (goat); and Saint Jacques à la sauge (cow).
Deserts
- Victoria's sweetness from the islands
- €16
- Finely sliced Victoria pineapple from Réunion, caramelized in butter and brown sugar, delicately flambéed with rum. Assembled into gourmet ravioli around a mascarpone center, topped with warm caramel sauce.
- Belle Hélène pear with Kampot pepper
- €18
- Pear cooked sous-vide in a syrup flavored with cinnamon and star anise, accompanied by whipped vanilla cream, a 54% cocoa chocolate coulis, and an almond and Kampot pepper crumble.
- Martine's “So Good” (Not Discountable)
- €17
- The restaurant's must-have: two palets of cocoa shortbread with a heart of flowing caramel, chocolate-caramel ganache and white chocolate siphon.
- The Pumpkin & Chocolate Encounter
- €15
- Chocolate mousse made with 55% Tanzanian cocoa, served with roasted pumpkin seeds and pumpkin praline.
Frequently Asked Questions
Book a table
Are you a restaurant owner?
Register your Restaurant
Tell us more about you and we will contact you as soon as possible
Already a Client
Log in to TheFork Manager and contact us by Chat.