Ta ke away &

D el i ve r y Menu

F R E E D E L I V E RY W I T H I N
D K I JA K A RTA W I T H A M I N I MUM
P U RC H AS E O F I D R 3 5 0 , 0 0 0

*A flat fee applies for delivery to Bodetabek, please check

with our team whether your address is in our coverage area.

To order
go to http://order.pierrejkt.com/
or whatsapp us at +62 812 8688 6807

All prices are subject to government tax

 L E S F ROM AG E S

CHEESE SELECTION
Flown-in biweekly from France. Served with Fig Jam & Baguette.

Semi-Hard

MO R BI E R AO C
100 gr. / 295.
F l a v or : r ic h a n d m ilky wit h
a n u t t y a ft e r t a s t e
Tex t u r e : c r e a m y a n d m or e is h
C OMT É
100 gr. / 285.
Fl avor: f rui t y and savory w i t h
sw eet and sal t y undert ones
Text ure: fi rm and dense
yet smoot h as i t l i ngers

Soft

R E BL O C H O N
BR I L L AT - SAVA R I N C H AO U RC E
AO C
10 0 g r. / 3 8 5. 100 gr. / 285.
100 gr. / 395.
F l a v o r : b u tter y an d n u t t y F la v or : bu t t ery w i t h not es of
Fl avor: mi l d and f rui t y
w i t h n o tes o f l em on m u s h r oom a nd a hazel nut fi ni sh
w i t h nut t y not es
Te xt u r e: d en s e and mois t wit h Te x t u r e : v o l upt uous, creamy
Text ure: compact , smoot h
amp l e cr eami n e s s a n d s lig ht l y crumbl y
and suppl e

S O UM A I N T R A I N BR I E D E
100 gr. / 395. M E AU X AO C
F l avo r : fu ll- fla v or e d y e t s we e t 100 gr. / 350.
wit h c r e a m y m ilk n ot e s Fl avor: sw eet w i t h al mond and
Te x t u r e : s m oot h , c r e a m y t ruf fl e undert ones
a n d v e lv e t y Text ure: sof t , unct uous and suppl e
 Blue

FO U R M E
D ’ A M BE RT AO C
100 g r. / 325.
F la v or : r ich and mel l ow
wit h a s ubt l e nut t i ness
Te x t u r e : s u ppl e, creamy and dense

P L AT E AU D E F ROM AG E S
P l at ter o f Ch eese, Gr ape, Honeycom b,
Dri ed A p ri co t s, Fig J am , Baguette

P eti t - Ch o i ce of four chees es

( Each 30 gr.) 525.
Gran d e - Ch o ice of s ix chees es
( Each 30 gr.) 695.

Ask your server about bringing our cheeses home.

Ch ick e n Liv e r Pâ té Duck Rillette

Foie Gras Terrine Serrano Ham

Duck Saucisson Charcuterie Platter

 Charcuterie
Homemade Traditional French Charcuteries

RILLETTE
D uc k Rille tt e 1 5 5 . / 1 5 0 g r.
Po r k Rille tt e 1 5 5 . / 1 5 0 g r.
Sa lmo n Rillet t e 1 5 5 . / 1 5 0 g r.
All served with Cornichons

TERRINE
F o i e G ras Terrin e
Fig J a m 4 0 5 .

MO U S S E
C h i c k e n L iver P ât é
Co r nic h o n s 1 2 0 .

H O U S E M A D E SAU SAG E
D uc k Sa u c i s s o n 1 2 5 .

COLD CUT
Se r r a no Ha m 1 9 5 .

BR E A D
Ba g u e t t e
H al f 3 0 .
Whol e 6 0 .
Who le B r i o c h e 6 0 .

CONDIMENTS
Fig J a m 2 5 .
Co r nic h o n s 3 0 .

C H A RC U T E R I E P L AT T E R
Ch ick e n Liv e r Pâ té , Se r r a n o Ha m , D u c k S a u c i s s o n ,
Two Cho ic e s o f Rille tte , C o r n i c h o n s , B a g u e t t e 3 9 5 .

All prices are subject to government tax

 Soupe et Salade
L E SAUMO N G R AV L A X
Cu red Sa lmo n, Av o c a d o , C u c u m b e r, R e d - Ve i n e d S o r r e l ,
Che r v il, Citr u s D r e s s i n g 1 6 5 .

SA L A D E D E T OM AT E S
H eirloom To ma to Sa la d , Se r r a n o Ha m , A g e d S h e r r y Vi n e g a r,
Pa r me s a n Cr is p s , F r e s h B a s i l 1 4 5 .

L A BE T T E R AV E
Beetroot S a la d , Fr e s h Fig s , St r a c c i a t e l l a , Wa l n u t D r e s s i n g 1 5 5 .

RU S T I C C H I C K E N S O U P
‘Qu en elles’ - Fr e nc h Chic k e n D u m p l i n g s , Ve g e t a b l e s , D u c k S t o c k ,
Smo k e d Be e f, C r o u t o n s 1 2 5 .

New! BI S Q U E D E H OM A R D
Cr e a my Lo b s te r Br o th , Ho k k a i d o S c a l l o p s 2 5 5 .

Entrée
GRENOUILLES
S au t éed Fr o g Le g s , G a r lic a n d P a r s l e y B u t t e r S a u c e 1 8 5 .

E S CA RG O T
Ba k e d Bur g und y S n a i l , To m a t o F o n d u e ,
G a r lic Pa r s l e y B u t t e r 1 1 0 .

TA RT I F L E T T E
G ratin o f Re b lo c ho n Che e s e, B a c o n , O n i o n , P o t a t o e s 1 6 5 .

TA RTA R E D E B O E U F
Bla c k Ang us Te n d e r l o i n Ta r t a r e ,
Ba g ue tte , C o r n i c h o n s 2 2 5 .

SERRANO HAM
Le ntil Sa la d , Ba g u e t t e , P i c k l e s 1 9 5 .

New! E S CA L O P E S D E FO I E G R AS
Pan -S eared Fo ie G r a s , Po r t Win e S a u c e , B r i o c h e , B a k e d F i g s 4 5 5 .

All prices are subject to government tax

 Ardoise de Boeuf
CÔTE DE BOEUF
Oven -Roaste d Ang us Pr ime Be e f R i b , S h a l l o t s a n d G a r l i c C o n fi t
1,900. / kg

L’ E N T R E C Ô T E AU P O I V R E *
Black Ang us Sto c k y a r d Rib - E y e , W h i t e P e p p e r c o r n C r u s t ,
Br a nd y C r e a m S a u c e
555. / 250gr
995. / 500gr

B O E U F B O U RG U I G N O N
Re d Wine -Br a is e d B e e f C h e e k , B e e f B a c o n ,
Ca r r o ts , Mus hr o o m s , P o t a t o e s 3 2 5 .

FILET DE BOEUF ALA BORDELAISE (200GR)*

Blac k Ang us Te nd e r lo i n , B o r d e l a i s e S a u c e 4 9 5 .

* We suggest ordering our steak medium rare and reheating

it at home to your desired doneness
(please follow our step-by-step reheating instructions)

Sides
Po mme s P u r é e 7 5 .
Po ta to a u G r a t i n 7 5 .
Po mme s F r i t e s 7 0 .
G r e e n Sa la d w ith B a s i l D r e s s i n g 7 0 .
As p a r a g us w ith B e u r r e N o i s e t t e 1 2 0 .

All prices are subject to government tax

 Plat Principal
LE CONFIT
C ri spy Du ck L eg Co nfit, H o me ma d e P a r m e s a n Z u c c h i n i Ta r t , P e s t o 2 4 5 .

P O U L E T AU X Q UA R A N T E G O U S S E S D ’ A I L
O ve n-Ro a s te d N e w Te r r i t o r i e s C o r n - F e d C h i c k e n
w ith Fo r ty G a r l i c C l o v e s
3 7 5 . / Ha l f
675. / Whole

New! P O I T R I N E D E CA NA R D É P I C E S
D u ck B r e a s t w ith H o ne y a n d S p i c e s , C e l e r i a c P u r é e 2 6 5 .

New! C O U D E P O RC I BÉ R I Q U E ( 2 2 5 G R )
Ib e r ic o Po r k Co lla r, S a u c e F o r e s t i e r e 4 4 5 .

PAV É D E SAUMO N , SAU C E V I N BL A N C P E R L É E

Pan -S eared N o r w e g ia n Sa lmo n, He r b & W h i t e W i n e C r e a m S a u c e ,
Tr o ut Ro e , Se a s on a l Ve g e t a b l e s 3 2 5 .

CA R R É D ’ AG N E AU
O v e n-Ro a s te d La m b R a c k , R a t a t o u i l l e
6 2 5 . / Ha l f
995. / Whole

New! BL A N Q U E T T E D E V E AU
Brais e d Ve a l in White Cr e a m S a u c e , R o o t Ve g e t a b l e s ,
Mus hr o o ms , P i l a f R i c e 3 2 5 .

Le Dessert
DAC Q U O I S E AU X N O I S E T T E S
G u an aja 7 0 % Whip p e d G a nac h e , Ha z e l n u t D a c q u o i s e 1 4 0 .

B A B A AU R H UM
R hum-Infus e d ‘ Ba b a ’ C a k e , P i n e a p p l e S a l a d ,
Cha ntilly C r e a m 1 6 5 .

B U R N T C H E E S E CA K E
Be r r y Co mp o te , Fr e s h R a s p b e r r i e s 1 2 5 .

New! TA RT E AU X P OM M E
Fuji Ap p le s , Puff Pa s t r y, A l m o n d F r a n g i p a n e ,
Va nilla Ice C r e a m 1 4 0 .

All prices are subject to government tax

 Gr e no uille s L’e n t r e c ô t e a u P o i v r e

Le Confit Joue de Boeuf

Poulet aux Quarante Baba au Rhum

Go usses d’Ail