Le Petit Commines

A cold soup made from blended raw vegetables, enhanced with a chestnut tuile and basil. Fresh and light.

A composed salad combining the peppery bite of watercress with the strength of Roquefort cheese. A blend of peppery and creamy flavors.

Elongated shell mollusks, quickly cooked and served with a virgin sauce (olive oil, lemon, fresh herbs). Tender texture and iodized flavor.

A rich and flavorful homemade terrine made from pork belly, served with soft herb focaccia bread.

A savory and vegetarian version of the famous pastry, likely composed of choux buns filled with vegetables or a creamy vegetable preparation.

A very large piece of beef (500g) grilled or pan-fried, served with a creamy herb béarnaise sauce. For big appetites or to share.

Pan-seared duck fillet, from a local producer (Eure-et-Loir). Tender red meat with a crispy layer of fat.

Raw fish marinated in lime and coconut milk, accompanied by strawberries for a sweet and tangy touch. Fresh and exotic.

Raw beef, minced and seasoned with capers, onions, and classic condiments. Tender texture and zesty taste.

An individual portion of farm cheese of your choice from the day's selection.

An assortment of four farm cheeses served on a plate.

A generous variation of the floating island: poached meringue served on a vanilla crème anglaise.

The house's signature dessert, the exact composition of which is a gourmet surprise.

A refreshing frozen verbena dessert accompanied by roasted or honey-marinated nectarines.

A daring dessert combining chocolate with the sweetness of bell pepper and the spicy notes of saffron.

A glass of selected digestive alcohol to accompany your dessert.