Restaurant Pétrelle
Restaurant Pétrelle
Restaurant Pétrelle
created by Lucie Boursier-Mougenot & her teams
34 Rue Petrelle, 75009 Paris, France
4.7
Saturday and Sunday Lunch
Menus available Saturday and Sunday lunch.
Lunch Menu
Menu Déjeuner
Choice of starters, main courses, and desserts according to the chosen set menu.
A weekend lunch menu offering a choice of 2, 3, or 4 courses. Dishes change seasonally and include meat, fish, and vegetarian options. The price varies depending on the number of courses chosen.
€34~
Dinner Wednesday to Sunday
Menus available for dinner from Wednesday to Sunday.
4 Course Menu
Menu 4 Services
Red tuna from the Mediterranean, ajo blanco, burlat cherry and fresh almonds Spring chanterelles, apricot, parmesan and pumpkin seed praline Roasted Breton coast anglerfish, fig leaf sabayon and butter bean Toasted rice crémeux, raspberries and shiso
A complete 4-course tasting menu for dinner. It highlights noble products such as red tuna and anglerfish, accompanied by refined seasonal garnishes.
€75
≈ $87.00Aubrac beef sirloin to share
Faux filet de bœuf de l'Aubrac à partager
fresh herb condiment and smoked sardine 5 COURSES
A roasted piece of Aubrac beef, served with a fresh condiment and an original touch of smoked sardine. Dish designed to be shared at the table.
€40
≈ $46.00Wine Pairing
Accord Mets et Vins
optional Three glasses of wine for tasting
A selection of three glasses of wine chosen by the sommelier to perfectly complement the dishes on the menu.
€45
≈ $52.00Hors d'Oeuvres
Poultry pressé with pistachios and chanterelles
Pressé de volaille aux pistaches et aux girolles
A homemade terrine made from poultry, enhanced with pistachios for crunch and chanterelles for an earthy flavor. Served chilled.
€9
≈ $10.00Capocollo from the Itria Valley, Puglia
Capocollo de la vallée d'Itria, Pouilles
100gr
A traditional Italian cured meat made from dried pork neck. Originating from Puglia, it is thinly sliced and flavorful.
€11
≈ $13.00Starters
Crispy eggplant leaves, smoked buffalo mozzarella braid, raspberries and black garlic condiment
Feuilles d’aubergine croustillantes, tresse de bufflonne fumée, framboises et condiment à l’ail noir
A creative starter combining the crispiness of eggplant and the smokiness of buffalo mozzarella. Black garlic provides a balsamic sweetness contrasted by the acidity of raspberries.
€14
≈ $16.00Lagoon mussels from Thau lightly marinated with harissa, tomato in its reduced mint juice and oregano focaccia
Moules de la Lagune de Thau légèrement marinées à la harissa, tomate dans son jus réduit à la menthe et foccacia à l’origan
Fresh mussels marinated with a spicy touch of harissa. Served with a reduced tomato sauce flavored with mint and homemade focaccia bread.
€15
≈ $17.00Melting Allaiton lamb tartare, hand-chopped to order, almond cream, feta and grilled sweet Friggitelli peppers
Tartare d’agneau Allaiton fondant haché minute, crème d’amande, fêta et piments doux Friggitelli grillés
High-quality raw lamb, hand-chopped just before serving. Accompanied by a creamy almond cream, feta cheese, and grilled sweet peppers.
€16
≈ $19.00Main Courses
Roasted Veal loin served pink, Paimpol coco beans, sweet onions stuffed with chanterelles and dolce forte sauce
Selle de Veau rôtie servie rosée, cocos de Paimpol, oignons doux farcis aux girolles et sauce dolce forte
A tender piece of roasted veal, served pink. Accompanied by Paimpol white beans and mushrooms stuffed with onions, all coated in a sweet and sour Italian sauce.
€29
≈ $34.00Sucrine de Berry pumpkin gnocchi, Parmesan emulsion, summer truffle, coffee jus and Piedmont hazelnuts
Gnocchi de courge Sucrine du Berry, émulsion au Parmesan, truffe d’été, jus au café et noisettes du Piémont
Tender pumpkin gnocchi, served with a light parmesan sauce and summer truffle. Notes of coffee and toasted hazelnuts complete the dish.
€26
≈ $30.00Flame-cooked red mullet, zucchini and its stuffed flower with herbs, guanciale veil and saffron sabayon
Rouget barbet cuit à la flamme, courgette et sa fleur farcie aux herbes, voile de guanciale et sabayon au safran
Flame-seared red mullet fillet, accompanied by a stuffed zucchini flower. Served with a light saffron sabayon and a thin slice of Italian cured meat.
€32
≈ $37.00Cheese
The Cheese Platter to Share
L’Assiette de Fromage à Partager
Selection of cheeses aged by Bernard Antony in Vieux-Ferrette
A selection of exceptional cheeses aged by master cheesemaker Bernard Antony. Ideal for sharing at the end of the meal.
€15
≈ $17.00Desserts
Poached figs, cucumber glazed with syrup and Chasselas grape granita
Figues à la nage, concombre glacé au sirop et granité de raisin Chasselas
A fresh and light dessert highlighting poached figs. Paired with candied cucumber and a grape granita for a frozen touch.
€9
≈ $10.00Intense Madagascar chocolate ganache, buckwheat-infused crème anglaise and candied ginger
Ganache au chocolat intense de Madagascar, crème anglaise infusée au sarrasin et gingembre confit
A rich dessert for dark chocolate lovers. The intense ganache is softened by a crème anglaise with a roasted buckwheat flavor and enhanced by ginger.
€10
≈ $12.00Place Information
Contains Dairy
Peanut Allergy
Contains Fish
Contains Shellfish
Gluten Free
Vegan Options
Need dietary or allergy information?
4.7
336 customers praised this place. (Google)
34 Rue Petrelle, 75009 Paris, France
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