Les Cocottes

A starter that changes daily according to the chef's inspiration and market products. It's an opportunity to discover seasonal flavors. Ask your server for the suggestion of the moment.

A creamy and rich soup made from lobster, enhanced with saffron cream. It has a velvety texture and intense marine flavors. Served with crispy croutons and parmesan for extra indulgence.

Long shellfish quickly seared on a hot plate to remain tender. They are seasoned with a fresh sauce of olive oil, herbs, and pistou. Enjoy by extracting the shellfish from its shell.

Pasta stuffed with delicate langoustine meat, served in a light and creamy shellfish sauce. It's a refined dish with sweet and marine flavors. The texture of the ravioli is meltingly tender.

A rustic meat pâté served cold, accompanied by toasted bread and small marinated mild peppers. The texture is coarse and meaty with a savory pork and spice flavor. Spread generously on bread.

Thin slices of high-quality cured ham from the Basque Country. The meat is meltingly tender and perfectly salted. Served with bread rubbed with garlic and fresh tomato.

Snails served hot in their shells with parsley and garlic butter. The texture is firm and tender. Use the provided utensils to extract the snail and sop up the butter with bread.

Duck foie gras slowly cooked to achieve an ultra-melting and creamy texture. It has a rich and buttery taste. Accompanied by a sweet and savory onion compote to balance the richness of the foie gras.

An egg cooked so that the yolk remains runny, served on a creamy mushroom cream. Garnished with pieces of smoked bacon for crunch and salty flavor. Mix the egg with the cream to enjoy.

Crispy romaine lettuce served with a creamy parmesan dressing, croutons, and chicken or anchovies as per tradition. It's a fresh and hearty dish. Mix the ingredients well before eating.

A thick fillet of grilled salmon served with a piperade (mixture of peppers, tomatoes, and onions). The fish is tender and the garnish is sweet and fragrant. A balanced dish with southern flavors.

Small pasta cooked like a creamy risotto, colored black with squid ink. Garnished with pan-seared baby squid and spicy chorizo. A flavorful and visually striking surf and turf combination.

Hollowed-out potatoes filled with a rich mixture of pig's trotter meat. The dish is gratinated and meltingly tender. A traditional and comforting bistro specialty.

A beef stew simmered for a long time in red wine until the meat is very tender. Served with melting vegetables. A classic, rich, and warming stewed dish.

The best part of the poultry (breast and wing) roasted to keep it juicy. Served with a butter flavored with small sweet red peppers. The meat is tender and the skin is golden.

High-quality raw beef, hand-cut into small cubes and seasoned with condiments (capers, onions, sauce). It's fresh and textured. Served with crispy fries.

A beautiful grilled beef cut, served with a creamy herb and shallot sauce. Accompanied by roasted bone marrow and fries. A hearty dish for red meat lovers.

Whole pigeon cooked in a cocotte to preserve its tenderness, with the legs slow-cooked in fat (confit). Pigeon meat is red and full-bodied. Served with melting garlic and shallots.

A sweet creation that varies daily according to the pastry chef's mood. Ask your server for the dessert of the moment.

Slices of hard sheep's milk cheese, typical of the Basque Country (Ossau-Iraty). Traditionally served with black cherry jam for a perfect sweet and savory pairing.

A light and airy chocolate mousse, enhanced with crunchy hazelnut praline and crumble biscuit crumbs. A rich cocoa dessert with an interesting play of textures.

A rich vanilla custard cream covered with a thin layer of crunchy caramelized sugar. Break the crust with your spoon to reach the creamy custard underneath.

A thick slice of brioche dipped in a mixture of egg and milk then pan-fried in butter. Served hot with crunchy granola and a scoop of cold vanilla ice cream. A gourmet and comforting dessert.

A crispy meringue base on the outside and soft on the inside, topped with a lemon and ginger cream. A fresh, tangy, and light dessert.

Rice slowly cooked in sweetened and vanilla-infused milk until very creamy. Sprinkled with granola to add crunch to the soft texture of the rice. Served warm or cold.

A hot and crispy waffle served with a mountain of whipped cream. Topped with chocolate or salted butter caramel sauce of your choice. A classic indulgence.

A small yeast cake generously soaked in old rum syrup. Served with whipped cream. It's a soft, juicy, and alcoholic dessert.

A tart made with a shortcrust pastry and a dense, melting chocolate ganache. For true lovers of intense chocolate.

Selection of high-quality artisanal ice creams and sorbets. Classic flavors available. Refreshing and light to finish the meal.

A traditional Basque stew made with minced veal, peppers, and mild spices (Espelette pepper). It's a flavorful and tender stewed dish.

Roasted duck breast, glazed with a sweet honey and spice sauce. The meat is served pink with crispy skin.

Lamb stew simmered with small spring vegetables (carrots, turnips, peas). The meat is meltingly tender and the sauce is light.

A cut of meat selected by the chef for this specific day. Prepared roasted or grilled depending on the cut.

Fresh fish from the market, prepared according to the chef's inspiration. Usually served with seasonal vegetables.

A rich and hearty dish from the Southwest of France, made with simmered white beans, Toulouse sausage, and duck confit. Served very hot in a cocotte.

Quality free-range chicken, roasted in the oven for golden, crispy skin. Served with homemade fries as is traditional on Sundays.

A lunch menu featuring the dishes of the day. Choose two or three dishes according to your appetite. Available only on weekday lunchtimes.

A complete menu including a starter, a main course, and a cheese or dessert. Based on the daily specials. Available lunch and dinner.

Prestigious French sparkling wine, served by the glass. Ideal for an aperitif.

Classic French cocktail made with champagne and cassis cream. Bubbly and slightly sweet.

Traditional aperitif made with dry white wine and cassis cream.

Fortified Portuguese wine aged in barrels. Flavors of dried fruit and hazelnut, sweet and rich.

Aromatic Italian vermouth, served chilled. Can be red (sweet) or white (dry).

Bitter red Italian aperitif. Herb and citrus flavor.

Single malt Scotch whisky. Delicate and fruity flavors.

Pastis de Marseille, anise-flavored aperitif served with fresh water.

Premium Dutch vodka, silky texture and pure taste.

Refreshing cocktail made with gin and tonic water, served over ice.

Venetian cocktail based on Prosecco, bitters (like Aperol or Campari) and sparkling water. Orange and bubbly.

Large bottle of still filtered mineral water.

Large bottle of sparkling filtered mineral water.

Classic refreshing carbonated drinks in individual format.

Bottled fruit juices. Choice of classic flavors.

Small, strong, black coffee.

Espresso with a drop of hot milk.

Frothy latte, milder and longer than espresso.

Herbal tea infusion, served hot.

Hot herbal drink (verbena, mint, etc.), caffeine-free.

Local artisanal beer from Paris, Lager type. Light and golden.

Artisanal wheat beer, cloudy and refreshing with citrus notes.

Normandy apple eau-de-vie aged in oak barrels. Cooked fruit aromas.

Prestigious grape eau-de-vie. Rich, complex and elegant.

Southwest grape eau-de-vie. Assertive character and woody aromas.

Venezuelan brown rum, smooth and syrupy with notes of caramel.

Colorless grape eau-de-vie. Very intense pure fruit aroma.

Aged plum eau-de-vie. Smooth and round on the palate.

Peppermint liqueur, very fresh and sweet. Served chilled.

Spanish green apple liqueur, sweet and tart.