Au petit Panisse

Name: Au petit Panisse
Address: Paris
Price range: €7 - €34

Saturday, May 17, 2025 Prices are net, including VAT, in Euros. Service included. If you have allergies, please let us know and we will inform you about the allergens contained in our dishes.

★ 4.4 (664)

STARTERS

Mackerel crudo, ponzu sauce, purple turnip.

Crudo de maquereau, sauce ponzu, navet violet.

Finely cut and marinated raw fish, served with a Japanese citrus sauce. Fresh and tangy flavor with a tender texture. Eaten fresh as a starter.

€14 ≈ $16.00

Tarama, herring roe.

Tarama, œufs de hareng.

Creamy preparation based on emulsified fish roe, topped with herring roe. Smooth texture and pronounced iodized taste. Usually enjoyed spread on bread.

€14 ≈ $16.00

Arancini, mushrooms, Greek yogurt, sauerkraut.

Arancini, champignons, yaourt grec, chou acidulé.

Breaded and fried rice balls, here stuffed with mushrooms. Crispy on the outside and soft on the inside. Served with a fresh yogurt sauce.

€12 ≈ $14.00

Pays Basque veal tataki, smoked cream, chimichurri.

Tataki de veau du Pays Basque, crème fumée, chimichurri.

Thin slices of veal, seared on the outside and raw on the inside. The meat is tender and delicate, enhanced by an herb sauce and a smoky cream.

€16 ≈ $19.00

Grilled green asparagus, spinach coulis, perfect egg, ricotta.

Asperges vertes grillées, coulis d'épinards, œuf parfait, ricotta.

Grilled fresh asparagus accompanied by a slow-cooked egg with a runny yolk. A spring vegetable dish combining the crunch of vegetables with the creaminess of the egg and cheese.

€16 ≈ $19.00

Tuna rillettes, bread crumble.

Rillettes de thon, crumble de pain.

Flaked tuna mixed with fat to form a flavorful spread. Fibrous and melt-in-your-mouth texture with crunch from the crumble. Ideal for sharing.

€12 ≈ $14.00

MAIN COURSES

Hand-cut beef tartare, egg yolk, guanciale, anchovies, parmesan, seeds, smashed potatoes & salad.

Tartare de bœuf au couteau, jaune d’œuf, guanciale, anchois, parmesan, graines, pommes de terre tapées & salade.

Raw beef, coarsely chopped by hand and seasoned. Meaty texture and rich flavor, enhanced with Italian cured meats and cheese. Served with potatoes and salad.

€22 ≈ $25.00

Red tuna sashimi "Ikéjimé", dashi, watermelon, broccolini, lemon condiment.

Sashimi de thon rouge « Ikéjimé », dashi, pastèque, brocoletti, condiment citron.

High-quality raw tuna slices prepared using a Japanese method that preserves flavor. Very tender and melt-in-your-mouth texture, served in a light broth with fruity and citrus notes.

€34 ≈ $39.00

Crispy pork shoulder, orange carrot mousseline, peas, meat jus.

Epaule de cochon croustillante, mousseline de carottes à l'orange, petits pois, jus de viande.

Roasted pork shoulder piece until the skin is crispy and the meat is tender. Rich and savory flavor, accompanied by a smooth puree and vegetables.

€25 ≈ $29.00

CHEESES

Plate of aged cheeses.

Assiette de fromages affinés.

Selection of several French cheeses at different stages of maturation. Offers a variety of textures and tastes, from mild to full-bodied. Best enjoyed with bread.

€12 ≈ $14.00

The cheese portion.

La part de fromage.

An individual portion of selected cheese.

€7 ≈ $8.00

DESSERTS

Panna cotta with hazelnut, caramelized Piedmont hazelnuts, olive oil.

Panna cotta noisette, noisettes du Piémont caramélisées, huile d'olives.

Gelled dessert cream of Italian origin, here flavored with hazelnut. Smooth and creamy texture, enhanced with crunchy hazelnuts and an original touch of olive oil.

€9 ≈ $10.00

Chocolate fondant, salted butter caramel.

Mi-cuit chocolat, caramel au beurre salé.

Chocolate cake, cooked on the outside with a molten center. Intense chocolate flavor balanced by the sweetness of salted caramel. Served warm.

€10 ≈ $12.00

Farmhouse white cheese, fennel coulis, pumpkin seeds

Fromage blanc fermier, coulis de fenouil, graines de courge

Fresh, creamy, and slightly tangy dairy product. Served with an original vegetable coulis and crunchy seeds. A light and fresh dessert.

€8 ≈ $9.00

Thyme millefeuille, candied rhubarb and rhubarb jam.

Millefeuille au thym, rhubarbe confite et en marmelade.

Pastry composed of layers of crispy puff pastry and cream. Flavored with thyme and accompanied by tart rhubarb. A mix of crumbly and creamy textures.