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At Père Lapin

Au Père Lapin

House founded in 1861. Restaurant at Père Lapin. For all allergens and dish composition, please contact us.... Prices include tax and service. Guest Lapin WIFI code: 1861lapin

★ 4.4 (2,683) $$$Pricey 📍 10 Rue du Calvaire, Suresnes

Starters

Plate of "Cul Noir" ham from Saint-Yrieix
Assiette de Jambon « Cul Noir » de Saint-Yrieix
24 months.
Artisanal cured ham from a local pig breed (Cul Noir Limousin), aged 24 months. Rich flavor and melting texture. Usually enjoyed with bread.
€18 ≈ ¥3,261
Ile de France trout tartare, edamame & avocado, Kalamansi vinegar
Tartare de truite d'Ile de France, adamamé & avocat, vinaigre de Kalamansi
Raw trout cut into small cubes, seasoned with soybeans (edamame), creamy avocado and a citrus vinegar (Kalamansi). Fresh and light dish.
€14.50 ≈ ¥2,627
Egg mayonnaise; slivers of roast beef
Oeuf mayonnaise ; lichettes de rôti de boeuf
A French bistro classic: hard-boiled eggs served with homemade mayonnaise and accompanied by thin slices of cold roast beef.
€12.50 ≈ ¥2,265
Rabbit terrine with savory, pickles and salad
Terrine de lapin à la sarriette, pickles et salade
Country-style pâté made from rabbit meat and flavored with savory (aromatic herb). Served cold with pickled vegetables and salad.
€11 ≈ ¥1,993
Strawberry and veal shank with turtle sauce
Fraise et pied de veau sauce tortue
Bold combination of veal shank (gelatinous and tender texture) with strawberries, coated in a turtle sauce (a rich sauce with herbs and aromatics).
€12 ≈ ¥2,174
Velvet crab salad, new cabbage & crunchy turnip; Honey and thyme scented cream
Salade de tourteaux, choux nouveau & navet croquant ; Crème parfumé miel et thym
Crab meat (brown crab) served as a salad with crunchy vegetables. Accompanied by a creamy sweet and savory honey and herb sauce.
€17 ≈ ¥3,080
Pan-seared gnocchi with Aquitaine caviar
Poêlée de gnocchi au caviar d'Aquitaine
Pan-seared potato dough balls, served with French caviar. A luxurious dish combining the sweetness of gnocchi with the iodine of caviar.
€24 ≈ ¥4,348
Lot foie gras terrine with Miso & Yuzu; rhubarb pickles
Terrine de Foie gras du Lot au Miso&Yuzu ; pickles de rhubarbe
Semi-cooked duck foie gras, seasoned with Japanese flavors (fermented soybean paste and citrus), served with rhubarb for acidity.
€19 ≈ ¥3,442
Lobster bisque, whipped horseradish cream
Bisque de homard, crème fouettée au raifort
Creamy and rich soup made from lobster shells. Served with a spicy whipped horseradish cream to enhance the flavor.
€12 ≈ ¥2,174
Red cabbage, golden apple and smoked haddock salad
Salade de choux rouge, pomme golden Et Haddock fumé
Crispy salad mixing red cabbage and sweet apple with pieces of smoked fish (haddock) for a sweet-salty-smoky contrast.
€9.50 ≈ ¥1,721
Homemade gnocchi with Black truffle
Gnocchi Maison à la truffes Noir
Homemade gnocchi prepared with black truffle. Dish with earthy and very fragrant mushroom flavors.
€24 ≈ ¥4,348

Main Courses

Grilled beef rib (C.E.), fries and salad
Côte de boeuf (C.E.) grillée, frites et salade
For two people
Large piece of beef to share (approx. 1kg with bone), grilled to your liking. Simply served with fries and green salad.
€84~ ≈ ¥15,219
Matured (origin France) beef rib; grilled
Côte de boeuf (origine France) maturée ; grillée
for two or three people, fries and salad. Per person
French beef that has undergone a maturation process to tenderize the meat and concentrate the flavors. Grilled and shared.
€64.50~ ≈ ¥11,686
Roasted Lot duck magret, sweet potato, red beans and pak choi
Magret de canard du Lot rôti sur coffre, Patate douce, haricots rouges et choux pac choi
Whole roasted duck breast on the bone (on the chest) to retain juices. Accompanied by a colorful and slightly sweet-savory garnish.
€32 ≈ ¥5,798
Rabbit loin "Le magistral", stuffed with mushroom duxelles with herbs; French-style peas
Rable de lapin « Le magistral », farci d'une duxelle de champignon aux herbes ; petits pois à la Française
Noble cut from the back of the rabbit, deboned and stuffed with chopped mushrooms. Served with peas cooked with lettuce, onions, and bacon.
€25.50 ≈ ¥4,620
Plate featuring vegetables from Élise and Thierry Riant
Assiette autour des légumes d'Élise et Thierry Riant
Vegetarian composition highlighting seasonal vegetables from local producers. Various cooking methods (roasted, steamed, raw).
€21 ≈ ¥3,805
Pan-seared veal kidneys Stroganoff sauce and melting potatoes
Rognons de veau poêlés sauce Strogonoff et pommes fondantes
Sautéed veal offal (kidneys) in a creamy paprika and mushroom sauce. Tender texture and pronounced flavor.
€25 ≈ ¥4,529
Catalan Fideua, hake, Spanish mussels & squid
Fideua Catalan, merlu, moules d'Espagne & encornets
Traditional Spanish dish similar to paella but with short pasta instead of rice. Cooked in fish broth with hake, mussels, and squid.
€27 ≈ ¥4,892
Grilled then roasted veal rib, Pomme Anna and meat jus
Côte de veau grillée puis rôtie, pomme Anna et jus de viande
Thick and tender veal cut, seared then baked. Served with a potato gratin with butter (Pomme Anna).
€37 ≈ ¥6,704
Saffron risotto, pan-seared scorpionfish, tempura squid and shrimp, bouille sauce
Risotto au safran, poêlée de rascasse, seiche et crevette en tempura, sauce bouille
Creamy saffron-scented rice, accompanied by a mix of fried or pan-seared fish and seafood, with a bouillabaisse-style sauce.
€28.50 ≈ ¥5,164
Old-fashioned beef and carrots
Boeuf carottes à l’ancienne
Traditional stewed dish. Beef cooked for a long time with carrots until very tender. Rich and coating sauce.
€21 ≈ ¥3,805
Pan-seared grey sea bream fillet, broccoli and quinoa mousseline, bisque emulsion
Filet de Daurade grise poêlée, mousseline de brocoli et quinoa, émulsion de bisque
White-fleshed fish fillet cooked on the skin. Served with a fine broccoli purée, quinoa and a light shellfish sauce.
€24.50 ≈ ¥4,439
Fideua, mussels, shrimp and quail fillets
Fideua, moules, crevettes et filets de caille
Land-sea variation of Fideua (pasta paella), garnished with seafood and quail fillets (small bird).
€21 ≈ ¥3,805
Salers beef rib, for 2 or 3 people
Côte de boeuf de Salers, pour 2 ou 3 personnes
€45/person
Salers breed beef, renowned for its flavor. Dish to share, price indicated per person.
€45 ≈ ¥8,153

Desserts

Plate of aged cheeses; salad
Assiette de fromages affinés; salade
Selection of French cheeses at different stages of maturation, served with a few salad leaves.
€14 ≈ ¥2,537
Strawberries, Breton shortbread and diplomat cream
Fraises, sablé Breton et crème diplomate
Dessert with fresh strawberries on a crumbly salted butter biscuit, with a light vanilla cream.
€12.80 ≈ ¥2,319
Prunes in Armagnac Maison Dartigalongue, vanilla ice cream and madeleine
Pruneaux à l'Armagnac Maison Dartigalongue, glace vanille et madeleine
Prunes steeped in Armagnac eau-de-vie. Served with ice cream to soften the alcohol and a small moist cake.
€12 ≈ ¥2,174
Vanilla pastry custard
Flan pâtissier à la vanille
Baked custard tart, dense and melting texture, with a good vanilla flavor.
€12 ≈ ¥2,174
Baba bouchon like an Irish
Baba bouchon comme un Irish
Leavened cake soaked in syrup (usually alcoholic like Whisky/Coffee, like an Irish Coffee). Very moist.
€12 ≈ ¥2,174
Intense dark chocolate mousse, coconut milk foam and streusel
Mousse au chocolat noir intense, écume de lait de coco et streusel
Rich and airy chocolate mousse, served with a light coconut foam and crunchy biscuit crumbs (streusel).
€12.80 ≈ ¥2,319
Plate of ice creams and sorbets from our artisan ice cream maker Philippe Faur, almond crunch
Assiette de glaces et sorbets de notre artisan glacier Philippe Faur, croquant aux amandes
Tasting of high-quality artisanal ice cream scoops, accompanied by an almond tuile.
€10.50 ≈ ¥1,902
Our Paris-Brest for 2 people
Notre Paris-Brest pour 2 personnes
(Order at the beginning of the meal) Per person
A French pastry classic: choux pastry filled with a hazelnut/almond praline cream. To share.
€13.50 ≈ ¥2,446
The Jacques Dereux coupe; vanilla ice cream and your choice of Grandmont liqueurs
La coupe Jacques Dereux ; glace vanille et au choix, Les liqueurs Grandmont
Chemin des moines/Gentian liqueur/triple sec/Mint ice
Scoop of vanilla ice cream drizzled with your choice of artisanal French liqueur.
€12 ≈ ¥2,174
Pear flognarde and vanilla ice cream
Flognarde aux poires et glace vanille
Traditional Limousin dessert similar to clafoutis. Pear flan served warm with ice cream.
€10 ≈ ¥1,812

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★
4.4
Google Mapsの評価2,683件
$
$$$ Pricey
📍 10 Rue du Calvaire, Suresnes
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パリで必ず食べたい料理

Baguette
Baguette
 Croissant
Croissant
 Escargots
Escargots
 Pain au Chocolat
Pain au Chocolat
 Coq au Vin
Coq au Vin
 Beef Bourguignon
Beef Bourguignon