Le Coche

Creamy homemade chickpea purée with tahini (sesame paste), lemon, and garlic. Mild flavor and creamy texture. Usually enjoyed by dipping bread or vegetables.

Spreadable preparation based on crushed sardines, enhanced by the acidity of lime and the mild heat of Espelette pepper. Fibrous and melting texture. To be enjoyed on toast.

Squid rings coated in a crispy, golden batter. Served with a creamy tartar sauce with herbs and capers. A classic tapas to share.

Breaded and fried mozzarella sticks, melting inside and crispy outside. Served with a tomato sauce flavored with basil. Ideal as an appetizer.

Marinated and grilled or fried chicken wings, coated in a sweet and smoky barbecue sauce. Eaten with fingers.

Assortment of fried items including calamari, breaded cheese, and chicken wings. Perfect for tasting a bit of everything and sharing with friends.

Southwestern specialty made of confit duck pieces, pressed. Rustic texture and rich meat flavor. Spread on country bread.

Selection of dry cured meats including traditional French saucisson and spicy chorizo. Ideal to accompany a glass of wine.

Large assortment of various cured meats: cured ham, saucissons, pâté, and chorizo. A generous platter to share, served with bread.

Selection of aged French cheeses, from mild to strong. Includes soft, blue-veined, and pressed cheeses. Served with bread to appreciate the diversity of terroirs.

The best of both worlds: a combination of cured meats and cheeses on the same platter. Ideal for a convivial meal or a dinner aperitif.

A giant platter for very big appetites or large groups. Contains whole cured meats and a premium selection of meats and cheeses.

Portion of homemade fried potatoes, golden and salted. Crispy on the outside and fluffy on the inside.

The special starter of the day, prepared according to the chef's inspiration and market products. Ask your server for details.

Rustic rabbit pâté with pieces of porcini mushrooms. Forest flavor and dense texture. Served cold with bread.

Warm goat cheese wrapped in a thin, crispy pastry (brick or filo), drizzled with honey. A melting and delicious sweet and savory combination.

Layering of fresh tomato slices and mozzarella, seasoned with basil and olive oil. A fresh and light starter with Italian flavors.

The main dish of the day, changing daily. Traditional bistro cuisine using fresh products.

Duck leg slow-cooked in its fat until tender and melting. Served with potatoes sautéed in duck fat and garlic, typical of the Sarladais region.

Grilled lamb chops seasoned with herbs de Provence. Tender and juicy meat. Served with fries and salad.

Raw minced beef, seasoned (capers, onions, sauce), or lightly pan-seared. A French brasserie classic.

Marbled and flavorful beef cut, grilled to your liking. Served with a sauce that changes according to the chef's inspiration.

Long-fibered beef cut, known for its pronounced flavor and chewy texture. Served with the sauce of the moment.

Salmon marinated in salt, sugar, and dill, served cold with a creamy herb sauce. Fresh and delicate.

Whole Camembert baked until runny. Served hot with cured meats and potatoes for dipping into the cheese.

Charolais beef patty topped with a fried egg. The runny yolk serves as a natural sauce for the meat.

Economical lunch menu offering a choice between starter+main or main+dessert. Dishes change daily.

Large slice of toasted bread topped with cooked ham and melted emmental cheese. Tartine version of the croque-monsieur.

Toasted tartine with ham and cheese, topped with a fried egg.

Toasted bread covered with a melted blend of three cheeses: emmental, goat cheese, and Bleu d'Auvergne. Rich and flavorful.

Tartine with Mediterranean flavors with melted mozzarella, tomatoes, fine cured ham, and basil sauce.

Meat-free option with an assortment of grilled Mediterranean vegetables, mozzarella, and pesto on toasted bread.

Classic burger with a juicy Charolais beef patty and melted cheddar cheese in a brioche bun.

Hearty burger topped with a steak, cheese, and a fried egg.

Burger with an intense flavor thanks to the Bleu d'Auvergne cheese melted over the steak.

Flavorful burger with crispy slices of smoked bacon.

Burger with a smoky barbecue sauce and grilled peppers.

Burger featuring Cantal, a French pressed cheese, for an authentic flavor.

Meat-free alternative replacing the steak with a flavorful mix of grilled vegetables and cheese.

Very hearty and rich salad, mixing cured meats, cheese, dried fruits, and potatoes. A complete meal in a plate.

Rustic salad with warm goat cheese toasts, cured ham, and potatoes. Hearty and varied.

Hawaiian-inspired freshness bowl with marinated salmon, rice, and colorful raw vegetables. Light and healthy.

The classic Caesar salad with crisp romaine lettuce, chicken, Italian cheese, and a creamy anchovy and parmesan dressing.

Plate centered around a creamy burrata ball, accompanied by grilled vegetables and pesto. Very fresh and creamy.

Simple green leaf salad with vinaigrette. Ideal as a light accompaniment.

Complete menu for children including a main course, a drink, and a dessert.

Individual portion of cheese of your choice from the selection offered. Served with bread.

Tasting of three cheeses with different characters. Perfect for finishing the meal without choosing.

The sweet creation of the day, homemade.

Chocolate lava cake with a warm, molten center, served with a scoop of cold vanilla ice cream for a delicious temperature contrast.

Upside-down caramelized apple tart, served warm. Accompanied by a rich salted caramel ice cream.

Fresh and creamy dairy product, topped with a sweet and tangy red fruit sauce.

An espresso coffee served with a selection of several small miniature desserts. Ideal for tasting everything.

Tea version of the gourmet coffee, served with assorted mini pastries.

One scoop of ice cream or sorbet of your choice from the available flavors.

Two scoops of ice cream or sorbet of your choice.

Three scoops of ice cream or sorbet of your choice.

Classic ice cream cup made with coffee ice cream, cold espresso, and whipped cream.

Frozen dessert made of vanilla ice cream, topped with hot chocolate sauce and whipped cream.

Lemon sorbet with vodka. A digestive and refreshing dessert.

Exotic and alcoholic cup combining vanilla, rum-raisin, and pure rum.

Classic or decaffeinated espresso.

Selection of teas or herbal teas served hot.

A flute of prestigious champagne from the Ruinart house. Fine and elegant sparkling wine.

Whole bottle of Ruinart brut champagne. Ideal for celebrating an occasion.

100% Chardonnay champagne from the Ruinart house. Very fine, fresh, and aromatic.

Primeur red wine, light and fruity, produced just after the harvest.

Standard French lager beer (Kronenbourg) or beer-lemonade mix (Panaché).

Choice between a premium French blonde beer (1664) or a Belgian abbey beer (Grimbergen).

India Pale Ale brewed in Paris. Bitter and aromatic with citrus notes.

Strong, unfiltered Belgian blonde ale. Fruity and spicy taste.

Draught beer with a dash of syrup (strawberry, lemon, peach, etc.).

Half bottle of mineral water (50cl).

Large bottle of mineral water (1L).

Traditional French aperitif made with white wine and cassis cream (or blackberry, peach).

Luxurious version of the Kir, made with Ruinart champagne instead of white wine.

Aniseed liqueur (Pastis) served with fresh water. Very popular in the South of France.

Selection of classic aperitifs: vermouth, gentian, or fortified wines.

Selection of classic alcoholic cocktails and house creations.

Refreshing non-alcoholic fruit mocktails.