Le P'tit Gavroche paris

A platter featuring slices of dry-cured French sausage (saucisson). Savory and chewy with a rich pork flavor. Typically enjoyed as a shared starter with bread.

A choice between a glass of sparkling Champagne or a Kir Royal, which is Champagne mixed with blackcurrant liqueur. Both are bubbly, elegant aperitifs.

A rotating special alcoholic drink selected by the restaurant for the month. Flavor profile varies by selection.

Classic French aperitifs. Lillet is a fortified wine, Martini is a vermouth, and Suze is a bitter gentian root liqueur. Served chilled or over ice to stimulate the appetite.

Traditional pre-dinner drinks. Kir is white wine with blackcurrant liqueur (sweet and tart), while Ricard is an anise-flavored pastis (licorice taste), usually diluted with water.

A serving of whisky, a distilled alcoholic beverage made from fermented grain mash. Flavor ranges from smooth and malty to smoky and peat-heavy.

A cocktail made with Campari, sweet vermouth, and club soda. Bitter-sweet, herbal, and refreshing.

Porto is a sweet fortified wine from Portugal. Campari is a bitter Italian liqueur with notes of herbs and fruit. Served as aperitifs.

A rustic meat spread from the Aveyron region, made with pork and liver. Rich, savory, and smooth. Served with bread.

A fresh plate of raw seasonal vegetables (crudités). Crisp and light, often served with a vinaigrette or dipping sauce.

A classic French bistro starter featuring hard-boiled eggs topped with creamy mayonnaise. Simple, rich, and comforting.

A warm soup made from a blend of seasonal vegetables. Savory and wholesome.

Slices of cured raw ham (jambon de pays). Salty, savory, and thinly sliced. Eaten with bread and pickles.

A sharing platter combining cured meats and various cheeses. Offers a variety of textures and flavors from salty to creamy.

A selection of pork charcuterie specialties from the region. Rich and savory, served with bread.

Sliced tomatoes and mozzarella cheese dressed with basil pesto. Fresh, herbaceous, and light.

Slices of smoked salmon served on toasted bread. Smoky, oily, and savory. Often accompanied by lemon or cream.

Fresh raw beef, minced and seasoned. Soft texture with a savory, meaty flavor. Served with fries and salad.

A variation of steak tartare seasoned with sauce vierge (olive oil, lemon, herbs) and parmesan cheese. Savory, fresh, and slightly zesty.

Minced beef that has been quickly seared, leaving the inside raw or rare (

Very thinly sliced raw beef served cold, topped with parmesan cheese. Delicate and savory. Served with pasta or salad.

Tender chicken breast marinated in citrus and oil, then grilled. Fresh and light flavor.

A classic French dish where a duck leg is slow-cooked in its own fat until tender and the skin is crispy. Rich, savory, and melt-in-the-mouth.

Roasted duck breast (magret) served with a sweet and herbal honey-thyme sauce. Rich meat paired with rustic mashed potatoes.

A hearty slow-cooked casserole originating from southern France, containing white beans and duck confit. Very rich, savory, and filling.

A premium ribeye steak, grilled and served with your choice of sauce. Juicy and flavorful beef cut.

Salmon fillet coated in sesame seeds and seared. Served with savory soy sauce and rice. Nutty and aromatic.

Raw salmon chopped and seasoned with dill and a lemon-oil sauce. Fresh, light, and delicate.

The chef's daily selection of fresh fish. Preparation varies by day.

A value set menu for lunch. Includes two courses and a coffee.

Minced beef lightly seared with Roquefort (blue cheese). Rich, pungent cheese flavor combined with savory beef. Served with fries and salad.

A fresh plate featuring sweet melon, cured country ham, tomato, and buffalo mozzarella with pesto. A sweet and savory summer dish.

Grilled flank steak served with a shallot sauce and roasted baby potatoes with rosemary. Beefy, savory, and aromatic.

Grilled pork tenderloin skewer with an orange and ginger sauce. Sweet, citrusy glaze on savory pork. Served with fries and salad.

A warm open-faced sandwich topped with paprika chicken, grilled zucchini, mushrooms, melted mozzarella, and pesto. Savory and hearty.

Penne pasta served with a rich four-cheese sauce including parmesan, gorgonzola, and ricotta. Creamy and very cheesy.

Mediterranean-style sardine fillets served with a vegetable tian (layered roasted vegetables). Oily fish with rich flavors.

A Norman-style cheeseburger with mustard sauce, tomato, pickles, onion jam, grilled bacon, and melted Camembert cheese. Rich and pungent.

A classic French dessert made with chocolate, eggs, and sugar whipped to a foamy texture. Rich chocolate flavor but light and airy.

Fresh soft white cheese (similar to yogurt but creamier). Served with honey, plain, or red fruit sauce. Fresh and slightly tangy.

A creamy custard base flavored with pistachio, topped with a layer of hardened caramelized sugar. Crack the top with a spoon to eat.

Baked dessert with a fruit filling of peaches topped with a crumbly mixture of butter, flour, and sugar. Sweet and textured.

Chocolate cake with a molten, runny chocolate center. Served with raspberry sorbet to balance the richness.

Upside-down caramelized apple tart served with salted butter caramel and vanilla ice cream. Warm, sweet, and sticky.

Choux pastry balls filled with cream or ice cream, covered in hot chocolate sauce. A decadent classic.

A classic sundae with vanilla ice cream, warm chocolate sauce, and whipped cream.

A dessert drink made with coffee (or chocolate) ice cream, cold coffee (or chocolate milk), and whipped cream.

Lime sorbet served with a shot of vodka. Refreshing, zesty, and alcoholic.

Blackcurrant sorbet served with crème de cassis liqueur. Sweet, fruity, and boozy.

An espresso served with a selection of miniature desserts (petits fours). Great for tasting multiple sweets.