Fall makes its way to the table of the Petits Parisiens

The new fall menu at Les Petits Parisiens: a blend of local flavors, seasonal ingredients, and inspirations from around the world

Fall is a season we particularly cherish at Les Petits Parisiens.

The first chill of autumn sets in, the markets take on new colors, root vegetables make their return, and the flavors of our ingredients deepen. Every year, this time of year gives us the opportunity to rethink our menu to offer cuisine that resonates with the season, while remaining true to our identity: ingredient-driven, precise, vibrant, and open to the influences that inspire us.

We’re delighted to present our new fall menu, accompanied by the arrival of new selections in our wine cellar, chosen in collaboration with Pauline Lair, founder of 1006 Vins.

Seasonal cuisine focused on balance

This new menu continues the work begun since Les Petits Parisiens opened: offering contemporary cuisine rooted in local ingredients, while exploring new flavor combinations.

One of this season’s hallmarks is the interplay between French ingredients and certain Japanese influences, which subtly enhance the dishes without ever overpowering them.

Thus, green yuzu, shiso, and umeboshi bring freshness, vibrancy, and aromatic complexity to carefully selected ingredients.

Fall begins with vegetables

Among the season’s new additions, the miso-glazed portobello mushrooms with beets and green yuzu perfectly illustrate our approach.

The natural sweetness of the beets complements the depth of the portobello mushrooms, while the yuzu adds a touch of brightness and freshness. A vegetable-based dish that showcases the full richness of seasonal produce.

Another signature dish on this new menu is the “shime saba” mackerel served with Nashi pear. Inspired by a Japanese technique for preparing fish, this dish plays on the contrasts between the bold flavor of the mackerel, the delicacy of the fruit, and the precision of the seasoning.

The Flavors of the Sea Take Center Stage

Fall is also the perfect time to prepare fish that lend themselves particularly well to dishes that are both hearty and delicate.

Flash-seared red mullet with shiso, cucumbers, and saffron cotriade is one of the best examples of this.

The delicate flesh of the red mullet is lightly seared to preserve all its subtlety. The shiso adds a herbal, almost minty aromatic dimension, while the saffron-infused cotriade evokes the great French maritime traditions in a decidedly contemporary interpretation.

This dish perfectly reflects the spirit of the restaurant: respect for the ingredients, precision in cooking, and a constant pursuit of balance.

Hearty Dishes for the First Chills of Fall

As fall arrives, our cravings change, making way for more hearty and comforting dishes.

Grilled veal tenderloin with umeboshi, fresh anchovies, and sweet potato exemplifies this seasonal transition. The tenderness of the veal pairs perfectly with the distinctive tartness of the umeboshi, while the fresh anchovies add a salty note that brings the dish together.

You’ll also find a dish featuring roasted veal sweetbreads, served with a smoked purée and a fig-leaf sabayon. A dish rich in textures and aromatic nuances that showcases one of the finest ingredients in French cuisine.

Poitou Pigeon, the Season’s Centerpiece

Among the signature dishes on this new menu, the Poitou pigeon aged in maïzo holds a special place.

Carefully prepared to reveal its full aromatic depth, it is served with celery and a sauce made from preserved red berries that adds freshness and vibrancy.

The result is a dish that is both powerful and elegant, built on balance rather than showmanship. A creation that perfectly reflects our vision of modern gourmet cuisine: respect for ingredients, technical precision, and clarity of flavors.

A Finale Featuring Quince and Citrus

To round out the meal, our new dessert showcases one of the season’s iconic fruits.

Quince candied with grapefruit and Timut pepper, served with pomegranate and walnuts, offers a refreshing finale.

The grapefruit adds a subtle bitterness, the Timut pepper brings out its characteristic citrus notes, while the pomegranate and walnuts enrich the dish with contrasting textures.

A dessert that carries forward the spirit of the menu: indulgent, yet always grounded in a quest for balance.

Another Visit to the Wine Cellar with Pauline Lair

This season marks the addition of Pauline Lair’s selections to our wine list.

Through her business, 1006 Vins, Pauline showcases committed wineries, unique terroirs, and meticulously selected wines. This approach naturally aligns with our culinary philosophy.

Among the new additions to discover is the “Marine” cuvée, a wine with dazzling freshness and beautiful mineral tension. Its profile pairs particularly well with the fish dishes on this new menu, notably the “shime saba” mackerel or the red mullet seared with shiso.

The arrival of these new wines further enriches our commitment to offering food-and-wine pairings that are cohesive, thoughtful, and deeply rooted in the experience we aim to provide our guests.

Come discover fall at Les Petits Parisiens

This new menu is an invitation to explore the flavors of the season through carefully selected ingredients, precise cooking techniques, and sometimes unexpected pairings.

From appetizers to dessert, each dish has been designed to tell a story—the story of fall as seen by Les Petits Parisiens.

We look forward to welcoming you to discover these new creations, along with the wines selected by Pauline Lair.

Reserve your table and join us in celebrating this new season of culinary delights at Les Petits Parisiens.