What is the average price when eating at Le Sergent Recruteur?

If you plan to eat at Le Sergent Recruteur, the average price should be around €130. 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 Sergent Recruteur?

At Le Sergent Recruteur, the chef is Alain Pégouret.

Does Le Sergent Recruteur have vegan options on the menu?

Yes, Le Sergent Recruteur has been identified as having vegan options on the menu.

Does Le Sergent Recruteur have vegetarian options on the menu?

Yes, Le Sergent Recruteur has been identified as having vegetarian options on the menu.

Does Le Sergent Recruteur have dairy-free options on the menu?

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

Menu 2026 - Le Sergent Recruteur

Get a taste of this menu

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

Last update

January 30, 2026

Chef

Alain Pégouret

Type of cuisine

French

Menu photos (1)

All food photos (223)

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

Duck foie gras and mango, roasted with ginger, with spicy pineapple infusion, lime and vanilla: €42
Marinated scallops and petals of Tonda Di Ghiogga with sweet sour, under the appearance of a "rose", sunflower praline, unctuous yuzu swim sliced by tagète oil: €44
Poached Oyster & Truffle on a light charlotte potato mousseline, gavotte, royal onions caramelized & oyster leaf: €64
Quail and langoustine cooked with a cloth in a broth, then refreshed, juice bound with black sesame and citrus fruits, grilled leek, ‘Paris’ flowers with cocoa: €40

Fish

Lobster browned, coraline sauce full-bodied by its juices. Small vegetables in a macaroni pot, topped with a Choron: €88
Sole topped with a viennoise, cèpes mushrooms and gnocchi of comté cheese in the full-bodied fish juice, meunière in mousseline: €54

Meat

Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea: €40
Sweetbreads caramelized with quince, chestnut mash full-bodied with truffle juice, chanterelle mushrooms in vinaigrette: €62
Palette of seasonal vegetables, cooked under all our inspirations: €28
Deer rubbed with ginger and citrus peels, then seared and cooked in papillote, young turnips candied with orange, blackcurrant and beetroot, leaf to leaf of celery root and caramelized potato in juice, red berry poivrade sauce: €56
The chef's favorite "Game meat pie" with Périgueux sauce: €58

Cheese

Cheese: €20

Desserts

Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss: €22
Chocolate in three "sensations",lime, crystallized ginger ice cream: €22
Seasonal ice creams and sorbets: €18
Dessert of the day: €20
Cofee, small chocolate pies: €6

Drinks

Bottle of water: €9
Half a bottle of water: €7
Coffee: €6

Menu Instant de Saison

Menu instant de saison: €118
appetizer
amuse bouche
Pickled scallops and petals of Tonda Di Ghiogga with sweet sour, under the appearance of a "rose", sunflower praline, unctuous yuzu swim sliced by tagète oil
Poached Oyster & Truffle on a light charlotte potato mousseline, gavotte, royal onions caramelized & oyster leaf
Luteau poultry roasted with black garlic under the skin, celtuces and bimis, strong herbs and matcha tea
Kiwi with a hint of elderflower, madeleine cake with compote, “granny tarragon” sorbet, coated cheese mouss
Mignardises
menu instant de saison with the wine pairing: €180

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