Paris Mini DO - Dec 17th lunch
Dec 8, 2005 | 4:20 pm
#1
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Paris Mini DO - Dec 17th lunch
A few people from the AF/KLM board will have lunch on dec 17th at Paris.
who else wants to join us for lunch?
location: Au Petit Riche 25 rue Le Peletier
75009 Paris M° Richelieu Drouot
when: Dec 17th at noon.
attendees
who else wants to join us for lunch?
location: Au Petit Riche 25 rue Le Peletier
75009 Paris M° Richelieu Drouot
when: Dec 17th at noon.
attendees
- chrissxb
- falco peregrinus
- jouy31
- albireo
- beaubo
- serpentos
Last edited by chrissxb; Dec 16, 2005 at 5:10 pm
Dec 8, 2005 | 10:56 pm
#3
Join Date: Jun 2004
Location: JNB
Programs: Air France Platinum - Qatar Airways Gold
Posts: 1,659
Close to the Opera and major department stores (Galleries Lafayette, Printemps...). This restaurant was founded in 1880 (actually 1854 and rebuilt after a fire).
There is also a selection of winter specialities (oysters, soup, game...). Great Loire Valley wine list.
Les Entrées Traditionnelles “Au Petit Riche”
House Specialties (appetizers)
6 Escargots de Bourgogne, beurre fin ŕ l’ail
6 Burgundy snails cooked in garlic butter
Foie gras de canard maison
Home-made duck liver pâté
Rillons de Vouvray tičdes 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 ŕ l’anglaise
Fillet of poached haddock
Filet de sandre rôti,beurre Nantais
Roasted fillet of pikeperch with white butter sauce
Sole “Belle meuničre” ou grillée
Sole, grilled or cooked in butter with lemon and parsley
Les Plats Traditionnels de Viandes “Au Petit Riche”
House specialities (meat)
Tęte 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 ŕ 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 tičdes, glace ŕ 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
Crčme brűlée ŕ la vanille Bourbon
Vanilla egg custard with a hot caramel topping
House Specialties (appetizers)
6 Escargots de Bourgogne, beurre fin ŕ l’ail
6 Burgundy snails cooked in garlic butter
Foie gras de canard maison
Home-made duck liver pâté
Rillons de Vouvray tičdes 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 ŕ l’anglaise
Fillet of poached haddock
Filet de sandre rôti,beurre Nantais
Roasted fillet of pikeperch with white butter sauce
Sole “Belle meuničre” ou grillée
Sole, grilled or cooked in butter with lemon and parsley
Les Plats Traditionnels de Viandes “Au Petit Riche”
House specialities (meat)
Tęte 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 ŕ 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 tičdes, glace ŕ 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
Crčme brűlée ŕ la vanille Bourbon
Vanilla egg custard with a hot caramel topping
Dec 9, 2005 | 12:17 pm
#4
Moderator: Flying Blue (Air France & KLM), France and TravelBuzz!
Join Date: Jan 2001
Location: Paris, France, AF F+ Rouge pour toujours, Flying Blue whatever, LH FTL, HHonors Gold, formerly proud SCC Executive, now IC Ambassador, BA down to nobody, Grand Voyageur Le Club
Posts: 12,511
OK, I will delay my departure for NCE by just a few hours 
. Please count me in.
. Please count me in.
Dec 10, 2005 | 8:19 am
#6
FlyerTalk Evangelist
Join Date: Feb 1999
Location: Seat 1A, Juice pretty much everywhere, Mucci des Coins Exotiques
Posts: 34,337
Cmon, jenbel, take the train!
I will take the train up to Paris if I can. I usually have a lot of family activities on the weekend, but if I can make it I will pop up for a nice lunch and some shopping at GL and Printemps.
I will take the train up to Paris if I can. I usually have a lot of family activities on the weekend, but if I can make it I will pop up for a nice lunch and some shopping at GL and Printemps.
Dec 10, 2005 | 8:26 am
#7
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Originally Posted by stimpy
Cmon, jenbel, take the train!
I will take the train up to Paris if I can. I usually have a lot of family activities on the weekend, but if I can make it I will pop up for a nice lunch and some shopping at GL and Printemps.
I will take the train up to Paris if I can. I usually have a lot of family activities on the weekend, but if I can make it I will pop up for a nice lunch and some shopping at GL and Printemps.
Dec 10, 2005 | 1:14 pm
#8
Join Date: Jul 2003
Location: Doha, Qatar
Programs: TK Gold, Etihad Gold, Hyatt Diamond, Hilton Gold, IHG Gold.
Posts: 806
I wish I could go
Sounds like a great idea, and will only be 5 minutes walk from my future appartment, but the key word is future, I don't move until December 30th, and until then I will be in Wisconsin. I am sure I will be able to make a different Paris event, I will be living in Paris from December 30th until June 21st going to the ESCP-EAP.
Cheers
Timo
Cheers
Timo
Dec 12, 2005 | 3:59 am
#11
A FlyerTalk Posting Legend
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Location: back to my roots in Scotland!
Programs: Tamsin - what else is there to say?
Posts: 47,843
Originally Posted by stimpy
Cmon, jenbel, take the train!
And by the time I add the cost of all the different train fares together, I'd be cheaper flying...but not by much
Sorry, definitely a no for this one
Dec 12, 2005 | 10:50 am
#13
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Dec 12, 2005 | 3:25 pm
#15
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Originally Posted by beaubo
I'm green-lighted!
Might be there closer to 1230p, please start without me; I'm really there for the company, not the food!
Might be there closer to 1230p, please start without me; I'm really there for the company, not the food!
^