News
Le riz au lait des Petits Parisiens célébré par Gault & Milllau !
Peu d'ingrédients, un goût d'enfance : le riz au lait semblait voué aux souvenirs. Il s'invite pourtant de nouveau sur les étals des crèmeries comme sur les carFin 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