Restaurant Ô'Cocher Table & Burger & Cave à vin Restaurant Paris 7

Large-caliber dry sausage, traditionally made from pork. Served in thin slices, ideal for snacking as an aperitif. Savory taste and firm texture.

Whole baked Camembert cheese, drizzled with honey and flambéed with apple brandy. The center is melting and runny, with a fragrant crust. To be enjoyed hot by dipping bread.

Burgundy snails served in their shells, filled with garlic and parsley butter. Tender texture and rich herbaceous flavor. A French cuisine classic.

Small square pasta filled with cheese and parsley, gratinated with Comté. Creamy, rich, and comforting dish. Regional specialty from southeastern France.

Chef's daily suggestion based on the market. It is usually a fresh cut of meat or fish prepared with a seasonal garnish.

Burger topped with breaded chicken, spicy cheese, piquant Spanish sausage, and avocado. Crowned with a fried egg. A mix of rich and slightly spicy flavors.

Mountain-inspired burger with a beef patty, melted raclette cheese, and bacon. Drizzled with a creamy mushroom sauce. Very delicious and hearty.

Beef burger with bacon and a blue d'Auvergne cheese sauce. The cheese flavor is strong and pairs well with the grilled meat.

Vegetarian burger with a vegetable patty instead of meat. Topped with crunchy raw vegetables and a sweet and savory Asian sauce. Fresh and light.

Seafood burger with a salmon fillet and a Greek yogurt, garlic, and cucumber sauce. Served with red cabbage for crunch. Fresh and delicate flavors.

Large, marbled, grilled beef cut, served with a creamy black pepper sauce. Accompanied by fries and salad. A classic and generous meat dish.

Large bowl of seasoned rice topped with breaded chicken and a variety of diced fresh vegetables and fruits. A complete, colorful, and balanced meal.

Grilled duck breast fillet, served pink with a forest mushroom sauce. Accompanied by creamy mashed potatoes. Rustic and refined flavors.

Long Italian pasta with basil sauce, served with creamy burrata heart (stracciatella), tomatoes, and smoked ham. Rich and fragrant dish.

Large, generously topped composed salad with chicken, potatoes, bacon, egg, and cheese. A complete meal, mixing hot and cold ingredients.

Tasting of Comté, a pressed-cooked cheese with fruity and hazelnut notes. Served simply with green salad to refresh.

Small goat cheese preserved in herb-infused oil. Firm texture and distinct flavor. Served with green salad.

Baked vanilla custard with raspberries, topped with a thin layer of crunchy caramelized sugar. Contrast of textures and temperatures.

Creamy fresh cheese cake flavored with vanilla and honey, on a crumbled biscuit base. Sweet and rich dessert.

Fresh orange slices marinated in a light ginger syrup. Very fresh, tangy, and slightly spicy dessert. Ideal to finish a hearty meal.

Thick slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Served warm with caramel and a scoop of vanilla ice cream.

Individual chocolate cake with a molten center, served warm. Accompanied by vanilla ice cream for a hot-cold contrast.

Apple sorbet drizzled with Calvados (apple brandy). Traditionally served to aid digestion in the middle or at the end of a meal.

Lunch menu offering a combination of two courses (starter and main, or main and dessert). Provides a complete meal at a fixed price with the daily specials.

Goat cheese wrapped in crispy phyllo dough and baked until golden. Served hot, often with a small salad.

Long-fibered beef, known for its intense flavor. Grilled and served with homemade mashed potatoes.

Fish with tender, flaky flesh, served with a brown butter and caper sauce. A bistro classic.

Asian-inspired salad with marinated beef slices, crunchy vegetables, and a fragrant soy sauce. Fresh and exotic.

Italian dessert made from set cream, firm and melting texture. Served chilled, often with a red fruit coulis.