Hôtel Restaurant Au Boeuf Couronné

Oeufs mayonnaise. Hard-boiled eggs served with creamy, savory mayonnaise. A classic simple French bistro starter.

Poireaux vinaigrette. Tender poached leeks served cool with a tangy mustard vinaigrette. A refreshing and light vegetable appetizer.

A rich, savory broth made with caramelized onions and beef stock. Topped with toasted bread and melted cheese (gratinéed).

Jambon persillé. A terrine made of chunks of ham set in a savory parsley-infused jelly. Served cold, often with pickles.

A spreadable paste made from chicken livers, herbs, and spices. Rich and savory flavor. Spread onto crusty bread.

Fresh spinach leaves tossed with pungent blue sheep's milk cheese (Roquefort) and crunchy bread cubes. Dressed with acidic cider vinegar.

Tiny pasta dumplings filled with cheese and herbs (likely Ravioles du Dauphiné). Served in a rich cream sauce infused with chives.

Raw fresh tuna and avocado cubes seasoned with citrus. Light, fresh texture and flavor. Similar to ceviche or poke but French style.

Roasted beef bone containing fatty, gelatinous marrow. Scoop out the marrow and spread it on the toast like butter, sprinkling salt on top.

Escargots de Bourgogne. Land snails cooked in a garlic and parsley butter sauce. Chewy texture similar to clams. Use the provided pick to extract the meat.

A flavorful cut of beef from the abdominal muscles (flank). Has a coarse grain and firm texture. Best cooked rare to medium-rare.

Hampe. A long, flat cut of beef prized for flavor over tenderness. Served with sweet slow-cooked shallots.

Entrecôte. A premium steak from the rib section. Highly marbled with fat, making it juicy and flavorful.

A thick cut of tenderloin (filet mignon). The most tender cut of beef with a mild flavor and lean texture.

A large center-cut fillet designed to be shared. Extremely tender. Served with airy, twice-fried potato slices (pommes soufflées).

Côte de bœuf. A massive rib steak on the bone, served for two. Richly marbled and very flavorful.

A coarse-grained sausage made from pork intestines (chitterlings). 'AAAAA' denotes top certification quality. Has a very strong, distinctive scent and taste. An acquired taste for adventurous eaters.

Raw beef minced and seasoned with onions, capers, egg yolk, and sauces. Soft texture and savory, tangy flavor. Eaten cold.

Magret de canard. Breast of moulard duck, seared like a steak (usually served pink/rosé) with a layer of fat. Served with a slightly acidic vinegar sauce.

Rognons de veau. Organ meat with a firm, slightly chewy texture and distinct savory mineral flavor. Served with a sharp mustard sauce.

Tête de veau. Poached calf's head meat (skin, tongue, meat). Very gelatinous, soft, and fatty texture. Ravigote is an acidic herbal vinaigrette sauce.

A cut similar to flank steak, robust beefy flavor. Served with sweet caramelized shallots.

A lean cut from the hindquarter. Moderately tender with good flavor. Grilled to your preference.

Thick slice of tuna fish, seared. Meaty texture similar to beef. Served with oven-roasted vegetables.

Coquilles Saint-Jacques. Large, tender shellfish seared on a hot plate. Served with a rich white butter sauce and smooth puree.

Main course portion of the cheese and herb filled pasta dumplings in cream sauce.

A selection of French cheeses, including the famous blue Roquefort. Served with a small glass of sweet Port wine to complement the strong cheese flavors.

Airy, whipped chocolate dessert made with high-quality chocolate. Rich and creamy.

Cut fresh pineapple served with a tropical fruit puree sauce. Light and refreshing.

Île flottante. A cloud of soft egg white meringue floating on a sea of liquid vanilla custard. Sweet and light.

Classic frozen desserts. Sorbets are fruit-based and dairy-free; ice creams are milk-based.

Rich vanilla custard base topped with a layer of hardened caramelized sugar. Crack the top with your spoon to eat.

Thin pastry base topped with sliced baked apples. Served warm with cold ice cream.

Baba au rhum. A small yeast cake saturated in hard liquor syrup (rum). Moist, sweet, and boozy.

Thin pancakes served with a sauce of caramelized sugar, butter, orange juice, and liqueur. Set alight (flambéed) before serving.

Choux pastry balls filled with vanilla ice cream and covered in hot melted chocolate.

Dried plums rehydrated and preserved in Armagnac brandy. Sweet and very alcoholic.

Saucisse de Toulouse type sausage served in a coil. Savory pork meat with herbal gravy and puree.

Pied de cochon. Pig's foot, boned and grilled. The texture is gelatinous and rich inside, crispy outside.

A classic beef stew braised in red wine, often with mushrooms and pearl onions. Deep, rich flavor.

Foie de veau. Tender liver pan-fried. Has a distinct iron-rich taste, balanced here by sweet raisins and vinegar.

Aile de raie. Ray fish wing served with brown butter, capers, and lemon (Grenobloise). The meat pulls away in strips.

Boiled beef and vegetables served in their broth. A comforting, rustic family dish. Served with marrow bone.

Rosé de Provence classique, pâle, sec et rafraîchissant.

Rosé haut de gamme, élégant aux arômes d'agrumes et de fleurs blanches.

Vin blanc de Bourgogne servi en pichet. Simple et agréable.

Vin rouge du Beaujolais servi en pichet. Fruité et léger.

Champagne fait uniquement de raisins noirs (Pinot Noir/Meunier). Vineux et puissant.

Champagne Blanc de Noirs en bouteille standard.

Champagne rosé. Fruité et festif.

Cocktail classique à base de Campari, Vermouth rouge et soda.

Vin blanc (Mâcon) mélangé avec de la crème de cassis.

Champagne mélangé avec de la crème de cassis.

Eau minérale (plate ou gazeuse).