News
Fin Gras du Mézenc is back on the menu
The only restaurant on the Left Bank to offer it, for the second year running: Fin Gras du Mézenc is on the menu. An exceptional cut, a short season. Book now.Scallops, the jewel of the season
Scallop season is officially open! Served as carpaccio by chef Lucas Felzine and available à la carte now.Arnaud Duhem: The modernized heir to bistronomy
PODCAST “From farm to fork” - Arnaud, owner of Les Petits Parisiens bistro, is the guest of Christian Regouby (Collège Culinaire de France).Gault & Millau distinction
We have been awarded 14/20 and 2 Toques by Gault & Millau's Tables de Chef.The royal hare arrives at Les Petits Parisiens!
The royal hare is now on the menu. A classic dish revisited, available in limited quantities. Not to be missed!An exceptional cellar dedicated to pleasure