Restaurant Le Coupe-Chou

Mineral waters. Evian is a natural still water, Badoit is a naturally sparkling water. Refreshing and pure.

Large bottle of mineral water, still (Evian) or sparkling (Badoit). Ideal for sharing at the table.

Classic cola sodas, original or sugar-free version.

Selection of beers brewed using traditional methods. Flavors vary by brewery.

A popular French aperitif cocktail made with Aligoté white wine and crème de cassis. Sweet, fruity, and slightly tart. To be drunk chilled before the meal.

Prestigious sparkling wine from the Champagne region. Dry, with fine bubbles and elegant acidity. Perfect for celebrating or as an aperitif.

Fortified wine flavored with various herbs and spices. Dolin is a renowned Vermouth de Chambéry. Herbal and complex flavors.

Pastis de Marseille, an anise-flavored liqueur. Served with fresh water which clouds the mixture. Strong licorice and anise flavor.

A warm or cold mixed salad based on quinoa and lentils, enhanced with salt-roasted beets to concentrate flavors. Varied texture with the crunch of hazelnuts and seeds. A healthy and earthy vegan dish.

Creamy and smooth mushroom soup, served with ravioli filled with fresh goat cheese. Rich, flavorful, and comforting with a woody touch from the pine nuts.

Diced raw tuna marinated with exotic coconut and coriander flavors. Fresh, tender, and fragrant. Served cold as a light starter.

Tender octopus pieces served as a salad with tomatoes and basil. Fresh and Mediterranean with a firm but not rubbery texture.

A rich and buttery French specialty of duck liver. Served with toast and a sweet and savory apple jam to balance the richness. Melting texture and luxurious taste.

Snails served hot in their shells with parsley and garlic butter ("snail butter"). Herbal flavor and tender texture. Use the bread to soak up the butter.

A complete vegan dish featuring cauliflower prepared in two ways. Enhanced with a sweet and savory marinade and various vegetables and seeds for texture. Healthy and flavorful.

Italian rice slowly cooked in broth, colored black by squid ink which provides an iodized flavor. Served with shrimp and cheese. Creamy and rich in marine taste.

Tuna steak seared on the outside and raw inside, coated in sesame. Accompanied by Asian-style sautéed vegetables. Umami, savory flavors, and a melting texture.

Roasted duck breast, served pink with crispy skin. Accompanied by a smooth purée and fruit for a classic sweet and savory touch. Tender meat and pronounced flavor.

High-quality beef cut, known for its intense flavor ("butcher's cut"). Served with potatoes and wild mushrooms. Fibrous texture but very tender if cooked rare.

Pan-seared scallops, sweet and delicate white flesh. Served with a smooth purée and savory garnishes for contrast. Refined and light.

Red game meat, very tender and lean, with a wild yet delicate flavor. Accompanied by mushrooms and a rich truffle-scented sauce. A luxurious winter seasonal dish.

Tasting plate with three distinct French cheeses (goat, hard, soft). Served with a salad and a sweet condiment. Perfect for a French-style finish to the meal.

A single cheese of your choice from the selection, served without accompaniment.

Vegan dessert. Cooked and flambéed bananas for a caramelized and alcoholic flavor, topped with crunchy crumbs and soft meringue. Varied textures: melting, crispy, and airy.

A poached meringue (the island) floating on a liquid vanilla custard (the sea). Garnished with salted butter caramel and popcorn for crunch. Very soft and light.

Rich vanilla and tonka bean custard (almond/vanilla flavor), covered with a layer of hard caramelized sugar. Crack the crust with your spoon to reach the creamy custard.

Slice of brioche bread dipped in an egg and milk mixture, then pan-fried in butter. Served warm with caramel and hazelnuts. Soft, rich, and comforting.

Profiteroles: small choux buns filled with cream or vanilla ice cream, topped with hot chocolate sauce. Classic French bistro dessert.