Le Petit Raspail - Carta

17 Rue Raspail, 92300, Levallois-Perret, France

🛍 Pâtes, Poulet, Salade, Français

4.2 💬 1596 Reseñas
Le Petit Raspail

Teléfono: +33890210162,+33981216123,+33890718781,+3389021014

Dirección: 17 Rue Raspail, 92300, Levallois-Perret, France

Ciudad: Levallois-Perret

Menú Platos: 6

Reseñas: 1596

Sitio Web: http://le-petit-raspail.business.site/

"The concept is super beautiful: we enter, we take its barquette several sizes after the menu and we use it to the will by filling its barquette to say that I am the king for this, I also put a little in the pockets two types of dessert drink formula: salad from 7,50€ and hot dish 10,90€ add 1€ when you eat on site. I tested some rather dry chicken needles and pasta rather not bad, serving a great fishing compote! . the place is clean and modern, about thirty chairs available. For me, it is expensive for what it is even if the concept is innovative."

Menú completo - 6 opciones

Todos los precios son estimaciones en menú.

Pierre Pierre

Interesting and good menu but the portions are small

Dirección

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Reseñas

J
J

Perfect service side, the menu is top/variate. Thank you!


Victor
Victor

Fine dishes very good quality favorable price I recommend. The service is pleasant and fast enough


User
User

tuna tuna tuna well balanced and grilled halibut fillet with perfect vegetables, served with maestria! Ver carta


User
User

succulent burrata and grilled salmon with impeccable quinoa, this restaurant has reopened in great shape!


User
User

burrata cherry tomatoes and grilled linen with excellent vegetables, ultra-fiable restaurant and impeccable service, bravo!


User
User

excellent French Asian cuisine. the service is fast (a lot of people this Saturday night) the very attractive server. I recommend! Ver carta


User
User

excellent dinner with white asparagus-mayonnaise and green beans, a perfect freshness of products, a pleasure, thanks to the cook!


User
User

a very good business lunch in this small neighborhood restaurant. the menu is quite varied, there is for all tastes and presentations of dishes are sought and pleasant to the eye. the products are fresh and the quality cuisine. Do a redo!


User
User

The concept is super beautiful: we enter, we take its barquette several sizes after the menu and we use it to the will by filling its barquette to say that I am the king for this, I also put a little in the pockets two types of dessert drink formula: salad from 7,50€ and hot dish 10,90€ add 1€ when you eat on site. I tested some rather dry chicken needles and pasta rather not bad, serving a great fishing compote! . the place is clean and modern, about thirty chairs available. For me, it is expensive for what it is even if the concept is innovative. Ver carta

Categorías

  • Pâtes Deléitate con nuestra selección de platos de pasta clásicos y contemporáneos, cada uno elaborado con ingredientes frescos y de calidad y salsas sabrosas que capturan la esencia de la cocina italiana en cada bocado.
  • Poulet Suculentos y sabrosos, nuestros platos de pollo están elaborados con carne tierna, condimentos sabrosos e inspiraciones culinarias diversas. Disfruta de una deliciosa variedad que seguramente satisfará a todos los paladares. Ver carta
  • Salade Una deliciosa selección de ensaladas vibrantes, con verduras frescas, vegetales de temporada y aderezos sabrosos, rociadas con nuestros aderezos exclusivos para una experiencia de comida refrescante y saludable.
  • Français Cocina francesa clásica que muestra una elegancia atemporal, nuestro menú ofrece platos ricos y sabrosos elaborados con técnicas tradicionales y ingredientes de temporada, prometiendo una experiencia culinaria inolvidable. ¡Buen provecho!

Comodidades

  • Wi-fi
  • Sièges
  • Carta
  • Terrasse
  • menú
  • Mastercard

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"An amazing evening at Tamara. A for the lovely and thoughtful service! I made reservations online for a Thur at 8pm a week prior. Their staff is super welcoming and courteous, even calling the afternoon before the meal to talk thru food allergies! They really went above and beyond. During the meal a different team member from the kitchen came out to introduce each dish. On arrival they were only 50% full, so I was seated immediately. The space isn 't very large, maybe 25 seats max, incl a small table downstairs. The kitchen is split into a smaller open area directly on the left inside the restaurant mostly for immediate food prep during service, and a section in the basement. To drink: 1 house made kombucha €7: tart and a tinge floral since it was fermented w/no sugar, instead w/ jasmine and another herb/flower I can 't recall, and slightly bubbly. 2 a glass of Saint Joseph Premier Quartier La Ferme des Sept Lunes 2018 €15: an organic Syrah from the Rhône area of France w/ strong red fruit notes aged in oak. I treated myself to the €110 seasonal tasting menu, currently featuring fermented ingredients. Very inventive. Presentation was top notch. This included: 1 amuse bouche: essentially a shrimp chip to all my Asian homies yes like the ones they serve with the cold apps at banquet style meals . Think seafood y flavor of mussels/oysters, a sprinkle of paprika w/a light mayo. 2 Bite of raw squid w/ chilled green apple watercress soup: green, herby, lemony. Flavors reminiscent of squid ceviche in a watercress gazpacho. 3 Choux puff w/smoked herring eggs, roasted sliver of potato very slight, still crispy dusted with burnt leek powder and a clover leaf. Tart and creamy, w/a slight crunch. 4 Pasty shell, egg yoke marmalade, broccoli, coriander: shell was flaky and melted in my mouth. The slight creaminess of egg yolk paired w/ slight astringency of broccoli, was an interesting and unexpected combo. 5 cherry tomatoes w/fermented onion ? w/ marigold leaves/petals on top and drizzled with tomato water and absinthe oil rosemary focaccia: sweet and tart tomatoes, refreshing w/the soft, floral after taste of the absinthe oil. 6 Crab meat, fermented fennel, tomato, onion, inside a pastry traditionally stuffed w/ squid from S of France . White wine gelee, fennel sprigs. An aioli was made table side w/sunflower seeds, pine nuts and fennel seeds. Funny enough this reminded me of a fancy kimchi pajeon. Crunch from seeds and veggies inside the pastry was a nice textural touch. 7 Monkfish sautéed in olive oil, over black garlic sauce flower pollen oil cornbread. Fish was perfectly cooked w/a nice bounce and meatiness characteristic of monkfish. The black garlic wasn 't too overpowering and the pollen reminded me of the texture of ground salted duck egg yoke, but unsalted and the egginess replaced by a light floral flavor. The cornbread was unlike the grittier, often sweeter crumb of American style cornbread it was finer and more doughy. 8 Sea urchin w/ fermented roasted corn, chives, in chicken and fermented corn broth. I didn 't know what to expect from fermented corn but it reminded me of kimchee fried rice in a broth but not as spicy or salty in a good, more balanced way. The uni kinda got lost in the stronger more acidic flavor of the soup and this was the one place I questioned the use of an ingredient. 9 filet of beef w/ scallops of carrots in black garlic sauce, and beef jus. I think they swapped out the sauce for me dietary restrictions, thanks! The staff kinda hyped up the carrots for me so I have to say they were tender and juicy, and I appreciated the control and consistency of cook, they were a 4/5 for me. 10 dessert 5 courses! =D fermented milk madeleines: warm outta the oven, quite good. sablé with miso caramel: loved the umami of the wonderfully salty crisp biscuit paired w/the unctuous caramel sandwiched inside. custard cream w/ pickled black fruits blackberry and cherries and ? granita: mmmm creamy milky custard with the crunch of the granita and sweet/tart interplay of fruit made for a delicious mouthful in every bite. sorrel sorbet: like a gently sweet, lighter version of apple, masticha and celery juice blended together. Green and refreshing. orange cake w/ a birthday candle. Thank you for making my day special! This had a caramelized sugar exterior warm from the oven, plenty zesty. Overall terrific. I 'd highly recommend this spot for seasonal, creative, intellectual cuisine. Service was impeccable w/meticulous attention to detail. Food I 'd give 4.85 out of 5 mostly bc the menu happened to feature many fermented items which meant the overall palate leaned slightly towards the sour spectrum which wasn 't a bad thing, but I would 've personally received it better knowing this fact in advance ie. on a menu online or at least in person at the restaurant . If I were back in Paris I 'd def be curious about their latest seasonal menu."