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 50% 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.

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

March 16, 2026

Chef

Assane Conte

Type of cuisine

French

All food photos (466)

Preset menus

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

Permanent TheFork offer

Starters

The President's 6 Crispy Snails: €16
6 bites of Pomatia helix from Jacot Billey, the last artisanal cannery to process live snails by hand in the Doubs region. The recipe is a closely guarded secret! Served with a kohlrabi chutney and yellow beet pickles.
Crème brûlée made with local duck foie gras (Not Discountable): €26
Duck liver from the Belvindière farm in the 28th arrondissement, cooked in cognac and served as crème brûlée. Accompanied by pear pickles in cider vinegar, gingerbread, and a cream with Williams pear liqueur.
Scallop carpaccio & pink lemon caviar: €23
From Normandy, sliced thinly and accompanied by a blood orange supreme. Served with a pomelo grapefruit whipped cream and pink lemon caviar pearls.
Papounets' seasonal soup: €17
Artichoke soup made with coriander and mint. Served with olive oil croutons and whipped cream flavored with Edmond Briottet bergamot liqueur.

Mains

Spring vegetables in Wellington: €26
Celery and Romanesco broccoli delicately blanched with fresh thyme, spinach leaves. Sautéed button mushrooms and chanterelles with rosemary. All wrapped in golden puff pastry Wellington-style, served with a creamy béchamel sauce made with organic chestnut flour.
The 3 scallops in all their glory (Not Discountable): €38
Hay-smoked scallops from the Seine Bay, black truffle breadcrumbs with butter, coral stock with thyme and bay leaf, and Jerusalem artichoke with truffle. Served with Jerusalem artichoke chips, red and white endives, and a scallop emulsion. 5 pieces.
Rump Steak with Foie Gras Sauce (Not Discountable): €34
French rump steak heart (+/-200g), served with a sauce made with foie gras, garden rosemary and Briottet cognac.
Cod with tarragon, served with a seasonal virgin sauce: €31
White fish served as a fillet (approx. 150 g) with a seaweed and rosemary flavored butter crust. Served with a sauce made with olive oil from Château Calissane in Provence, featuring black olives, lemon, shallots, apples, and French malossol gherkins.
Belvindière Chicken Ballotine, Juno Tomatoes & Butternut Squash: €29
Belvindière chicken supreme rolled into a ballotine and stuffed with juno tomatoes, served with a creamy butternut squash poultry stock.
Garnishes
Fries, salad with honey & mustard vinaigrette and mashed pumpkin.

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

Bourbon and Kampot Tatin (Not Discountable): €19
Apple tart from Nouvelle-Aquitaine, served with whipped cream flavored with fresh Bourbon vanilla from Madagascar and a pinch of Kampot pepper.
Pear & Chocolate Vacherin: €18
Chocolate and almond paste biscuit, served with dark chocolate cream and mascarpone flavored with fresh Madagascar vanilla. 75% dark chocolate shards and pears poached in cinnamon syrup, cut into brunoise, dusted with cocoa powder.
Rum Baba with Papounets Rum and Bird Pepper: €18
Baba soaked in rum infused with exotic fruits and pepper for 15 months. Served with orange compote, pink lemon caviar pearls, and whipped cream flavored with bird's eye chili rum.
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.

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