Petrus

A surprise tasting menu composed of five successive courses. Highlights the chef's creativity with seasonal products. Ideal for discovering the restaurant's culinary range.

The restaurant's most complete gastronomic journey in seven courses. Includes additional signature dishes like lamb and asparagus. An immersive experience for gourmets.

A revisited version of the croque-monsieur with poultry instead of ham. Enhanced with melted Comte cheese and flavored with tarragon. Crispy and flavorful, perfect for sharing.

Selection of high-quality Spanish charcuterie. Includes black pudding, lomo (cured tenderloin), and spicy chorizo. Intense flavors and melting texture.

Iberian ham from acorns-fed pigs (bellota). An exceptional charcuterie with a nutty flavor and melting fat. Served in thin slices.

House-smoked salmon, served with a lightly tangy cream. Accompanied by a soft brioche flavored with seaweed. A balance between the smokiness, the richness of the fish, and the sweetness of the bread.

Assortment of French cheeses at different stages of maturation. Offers a variety of textures and intensities. Usually enjoyed with bread.

Gillardeau oysters, renowned for their fleshy texture and nutty flavor. Served raw on ice. A global gastronomic reference.

Isigny Norman oysters, known for their sweet and briny flavor. Firm and crisp texture. Served fresh.

Thin slices of marinated raw artichoke. Garnished with shavings of salty parmesan and peppery arugula. Dressed with a zesty mustard vinaigrette.

Traditional pâté en croûte made with a filling of pork, poultry, and foie gras baked in a pastry. Rich and complex texture. Served cold in slices.

Pea-filled pasta, served with a creamy blue cheese sauce. Mint adds a refreshing note that contrasts with the cheese.

Al dente cooked asparagus accompanied by a low-temperature cooked egg (runny yolk). Served with a rich hollandaise sauce and a touch of ricotta.

Diced raw salmon and avocado, seasoned. Served in an original way with a cold mustard sorbet. A mix of creamy textures and icy spiciness.

Raw beef cut coarsely by hand, seasoned with classic condiments. Tender texture. Accompanied by crispy fries and green salad.

Premium quality yellow chicken breast, cooked to remain tender. Served with a rich sauce made with Vin Jaune (a distinctive wine from the Jura region) and morel mushrooms. Accompanied by potatoes.

Butcher's cut of beef, known for its intense flavor and chew. Served with a creamy puree and a fresh, slightly spicy herb sauce (chimichurri).

Noble veal offal (thymus), crispy on the outside and melting on the inside. Delicate and milky taste. Served with mashed potatoes and sautéed mushrooms.

Large bone-in beef cut, ideal for two or more people. Grilled to your desired doneness. The price varies according to the weight and breed of the chosen meat.

Grilled cuttlefish (a mollusk similar to squid). Served with black pasta colored with ink and a sauce made from small sweet Spanish peppers (piquillos).

Cod fillet, a white fish with flaky flesh. Accompanied by mashed potatoes and a light, lemon-infused fish sauce.

Creamy Italian rice cooked with asparagus and peas. Enhanced with spinach puree for color and meat jus for depth of flavor.

Platter of aged cheeses served as a main course or before dessert. Varied selection of soft, hard, and blue cheeses.

Classic egg and milk custard, topped with liquid caramel. Smooth and melting texture, sweet and vanilla flavor.

Light and airy dark chocolate mousse. Served with a scoop of vanilla ice cream to contrast with the intensity of the cocoa.

Fresh dessert made with blended strawberries or strawberries marinated in their juice. Accompanied by basil sorbet for a refreshing herbaceous note.

Crispy meringue filled with tropical fruits. Accompanied by a light coconut mousse and fruity sorbets. A sweet and tangy dessert.

Pastry made of alternating layers of crispy puff pastry and vanilla cream. Enhanced with crunchy pecans and caramel.

Wheel-shaped choux pastry filled with a rich praline cream (hazelnut). Sprinkled with caramelized hazelnuts for crunch.

Tart base filled with a smooth and dense chocolate ganache. Served warm or cold with vanilla ice cream.

Moist cake soaked in rum syrup. Topped with a generous vanilla and tonka bean flavored whipped cream.