Close to the Opera and major department stores (Galleries Lafayette, Printemps...). This restaurant was founded in 1880 (actually 1854 and rebuilt after a fire).
Les Entrées Traditionnelles “Au Petit Riche”
House Specialties (appetizers)
6 Escargots de Bourgogne, beurre fin à l’ail
6 Burgundy snails cooked in garlic butter
Foie gras de canard maison
Home-made duck liver pâté
Rillons de Vouvray tièdes de chez Hardouin,
aux lentilles du Berry
Warm pork from the Vouvray region dressed with a lentil salad
Salade de lentilles “Label Rouge” du Berry
Cold « red label quality » lentil salad from the Berry region
Les Plats Traditionnels de Poisson “Au Petit Riche”
House specialities (fish)
Haddock poché à l’anglaise
Fillet of poached haddock
Filet de sandre rôti,beurre Nantais
Roasted fillet of pikeperch with white butter sauce
Sole “Belle meunière” ou grillée
Sole, grilled or cooked in butter with lemon and parsley
Les Plats Traditionnels de Viandes “Au Petit Riche”
House specialities (meat)
Tête de veau tradition en cocotte, sauce ravigote
Calf’s tongue, brains, snout & cheeks with caper and herb vinaigrette
Côte de veau “Au Petit Riche” rôtie à l’ancienne
Roasted veal cutlet, breaded with a sprinkle of cheese
Tartare de boeuf "Charolais"
Beef tartar (raw choice beef)
Géline de Touraine rôtie au jus de truffe, purée maison (mercredi et jeudi)
Roasted country chicken from the Touraine region with ”truffle” sauce(wednesday and thursday)
Les Grands Classiques “Au Petit Riche”
House specialities (desserts)
Tarte fine aux pommes tièdes, glace à la vanille
(15 mn de préparation)
Apple tart served warm with vanilla ice cream
Baba au rhum et chantilly
Sponge cake soaked with rum served with whipped cream
Crème brûlée à la vanille Bourbon
Vanilla egg custard with a hot caramel topping
There is also a selection of winter specialities (oysters, soup, game...). Great Loire Valley wine list.
