Restaurant Pétrelle

Name: Restaurant Pétrelle
Address: 34 Rue Petrelle, 75009 Paris, France, Paris
Price range: €9 - €75

created by Lucie Boursier-Mougenot & her teams

★ 4.7 (336) 📍 34 Rue Petrelle, 75009 Paris, France

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~ ≈ $39.00

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 ≈ $87.00

Aubrac 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 ≈ $46.00

Wine 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 ≈ $52.00

Hors 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 ≈ $10.00

Capocollo 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 ≈ $13.00

Starters

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 ≈ $16.00

Lagoon 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 ≈ $17.00

Melting 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 ≈ $19.00

Main 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 ≈ $34.00

Sucrine 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 ≈ $30.00

Flame-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 ≈ $37.00

Cheese

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 ≈ $17.00

Desserts

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 ≈ $10.00

Intense 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 ≈ $12.00

End of menu

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Place Information

★

4.7

336 ratings on Google Maps

📍 34 Rue Petrelle, 75009 Paris, France

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