La Coupole d'Argent

A fresh starter made with heirloom tomato varieties served with creamy burrata. Accompanied by cucumber gazpacho and basil.

Thin slices of melon served with salty Parma ham and peppery arugula. All enhanced by a sweet Port reduction.

Diced raw salmon, mixed with creamy avocado and ginger. Flavored with fresh dill for a delicate taste.

A soft-boiled egg, breaded and fried to be crispy on the outside and runny on the inside. Served with asparagus and wild mushrooms.

Goat cheese wrapped in a crispy phyllo pastry (spring roll style). Served warm with a mild honey and thyme sauce.

A classic composed salad with lettuce, tomatoes, hard-boiled eggs, Emmental cheese, and cooked ham.

Salad with breaded chicken, croutons, hard-boiled eggs, and parmesan shavings. A hearty and textured dish.

A wide variety of fresh and grilled vegetables including avocado, beetroot, and zucchini. Dressed with a basil pesto sauce.

Salad with marine flavors with smoked salmon and shrimp. Enhanced with garlic croutons for crunch.

Salad served with warm goat cheese, often on toast. Garnished with smoked bacon bits, walnuts, and tomatoes.

Raw minced beef, seasoned (capers, onions, sauce). Served cold with fries and salad.

Very thin slices of marinated raw beef. Served with aged parmesan, pesto, and sun-dried tomatoes, accompanied by fries.

A tender piece of beef fillet seared on a hot plate. Topped with a reduced meat jus and served with vegetables.

Beef burger with goat cheese and a sweet and savory onion chutney. Served in a soft brioche bun with fries.

Classic cheddar burger with aged cheddar and beef patty. Enhanced by a red onion chutney and served with fries.

Half a roasted young chicken (coquelet), served with its juices. Accompanied by homemade mashed potatoes.

A marbled and juicy piece of beef, grilled to your liking. Served with fries, salad, and a sauce.

Tender grilled lamb chops. Accompanied by small potatoes gently cooked with herbs of Provence and garlic.

A salmon fillet cooked pink in the center. Served with a vierge sauce (olive oil, lemon, herbs) and basmati rice.

Pasta stuffed with tomato and mozzarella. Topped with tomato sauce and balsamic cream.

A very large bone-in beef steak to share (over 1kg). Renowned Charolais breed meat, served with béarnaise sauce and fries.

A selection of different aged cheeses. Served with a little green salad.

Fresh cheesecake on a cinnamon speculoos biscuit base. Topped with a red fruit sauce.

Very thin slices of pineapple marinated in lemongrass. Served with a refreshing passion fruit sorbet.

Rich vanilla custard dessert infused with thyme, covered with a layer of crunchy caramelized sugar.

Small sweet tart filled with pears and almond cream. Accompanied by pear ice cream.

Warm chocolate cake with a molten center. Served with vanilla ice cream and liquid crème anglaise.

A coffee or tea served with an assortment of several miniature desserts.

Lunch menu including a starter and a main course. Choice from daily specials or dishes marked with an asterisk.

Lunch menu including a main course and a dessert. Choice from daily specials or dishes marked with an asterisk.

Full lunch menu with starter, main course, and dessert. Choice from daily specials or dishes marked with an asterisk.

Children's menu with a main course of choice (meat and side dish) followed by ice cream for dessert.