Au Bon Coin

Goose meat preparation cooked in its fat and shredded. Rich and spreadable texture. Enjoy cold with bread.

Rustic pork pâté, seasoned and oven-baked. Meaty flavor and coarse texture. A French charcuterie classic.

Dried and aged pork sausage. Thinly sliced, salty and peppery taste. An aperitif essential.

A plate composed of a selection of individual cured meats. Ideal for starting the meal without excess.

Duck or goose foie gras served with toast. Melting texture and delicate, buttery taste. A festive and refined dish.

Pork snout salad in vinaigrette with warm potatoes. Traditional bistro dish, vinegary and tender.

Marinated fish fillets in oil served with potatoes. Smoky and salty flavor balanced by the sweetness of the potatoes.

Hard-boiled eggs served cold topped with mayonnaise. A simple and comforting Parisian bistro classic.

Leeks cooked in water and served cold with a mustard vinaigrette. Sweet, tender, and slightly pungent.

Melted goat cheese on a slice of toasted bread. Often served on a bed of lettuce. Hot-cold and crispy-melting contrast.

Plate of fresh and crunchy raw vegetables (carrots, tomatoes, cucumbers). Light and refreshing.

Small fried fritters made of chard and herbs, typical of Aveyron. Soft texture and vegetal taste. Eaten hot.

Snails cooked in their shells with parsley and garlic butter. Flavorful and garlicky. Use bread to soak up the butter.

Large platter of assorted cured meats to share. Ideal for an aperitif with friends.

Selection of aged French cheeses. Served with bread, perfect to finish the meal or with wine.

Platter combining cured meats and cheeses. Offers the best of both worlds for a complete tasting.

Large plate of assorted raw vegetables. Fresh, crunchy, and healthy. Can be served as a light main course.

Mixed salad topped with warm goat cheese toasts. Savory mix of fresh vegetables and melted cheese.

Hearty salad with ingredients from Auvergne such as raw ham and Cantal (cheese). Rustic and gourmet.

Southwestern salad with warm duck gizzards and potatoes. Rich and flavorful.

Duck leg slow-cooked in its fat then roasted. Tender meat and crispy skin, served with potatoes.

Traditional Auvergne pork sausage, grilled. Served simply with sautéed potatoes.

Homemade tart filled with seasonal vegetables and a quiche mixture. Served with a green salad. Lighter option.

Thick grilled beef steak topped with a creamy and spicy pepper sauce. Served with vegetables.

Raw minced beef, seasoned (capers, onions, sauce). Fresh and tender, served with potatoes.

Fresh fish from the market according to the day's catch. Preparation varies daily.

Diced potatoes pan-fried until golden.

The chef's daily special accompaniment.

Green beans steamed or sautéed.

Portion of green salad with vinaigrette.

A portion of cheese of your choice from the selection (Cantal, Saint-Nectaire, etc.).

Selection of several cheeses served in tasting portions.

Vanilla custard dessert covered with a layer of crunchy caramelized sugar.

Homemade sweet tart, the fruit or flavor changes daily.

Moist cake with fruit (often cherries) baked in a thick pancake batter.

Airy and rich chocolate dessert. Light and melting texture.

Egg custard topped with liquid caramel. Sweet and silky.

White wine from the Loire. Fresh and aromatic.

White wine from the South of France. Dry with good acidity.

White wine from the Rhône Valley. Round in the mouth with spicy notes.

White wine from Burgundy. Fresh and mineral.

White wine from Aveyron. Very fresh with citrus notes.

Light red wine from the Loire. Fruity and delicate.

Red wine from Beaujolais. Light, fruity, and easy to drink.

Red wine from the Rhône Valley. Powerful and sunny, certified organic.

Red wine from Burgundy made from Gamay. Fruity and original for the region.

Red wine from the Southwest. Rich and tannic, typical of Malbec.

Red wine from the Loire. Organic, fresh with characteristic bell pepper notes of Cabernet Franc.

Rosé wine from Provence. Organic, pale, and elegant.

Superior white wine from the Loire. Lively and very aromatic.

Original natural wine. Blend of grape varieties for a fruity and easy taste.

Natural red wine. Silky texture and pure taste.

Pinot Noir from Burgundy. Elegant and fine.

Organic red wine from Pays d'Oc. New to discover.

Organic white wine from Pays d'Oc. New to discover.

Fresh and organic white wine from the Loire.

Dry and iodized white wine from the Atlantic.

White wine from Vendée made from Chenin.

Natural white wine from the Loire.

Classic white wine from Burgundy.

A renowned Beaujolais cru. Structured red wine.

Prestigious white wine from Burgundy. Rich and complex.

Red wine from Burgundy.

Very fragrant white wine from Languedoc (apricot, flowers).

Red wine from the Southwest. Organic and fruity.

White wine from Alsace. Ideal with Asian cuisine or fish.

Red wine from the southern Rhône. Spicy and sunny.

High-quality sparkling wine from the Loire.

Champagne made exclusively from black grapes. Rich and vinous.