Au Bon Coin

A French bistro classic made of hard-boiled eggs coated in a creamy old-fashioned mustard mayonnaise. Rich texture and mild tangy flavor. Enjoy cold as a starter.

A soft-boiled or poached egg served on a mix of sautéed mushrooms (forestière sauté). Woody flavors and silky texture thanks to the runny egg yolk. Eat hot.

Raw salmon marinated in salt, sugar, and dill, served with a herb ravigote sauce. Melting texture and fresh, fragrant taste. A light and refined starter.

Traditional onion soup topped with bread and cheese gratinéed in the oven. Tasty, comforting, and rich in flavor. Eat very hot.

Creamy soup made with seasonal vegetables. The recipe changes regularly according to the market. Smooth and velvety texture.

Pâté en croûte (meat pâté baked in a crust), recipe varies according to the chef's inspiration. Rustic texture and meaty taste. Served cold with bread and gherkins.

Snails served in their shells with garlic and parsley butter. Intense flavor of herbs and garlic, firm texture. Use the special tongs and fork to enjoy them.

Salad made with crisp romaine lettuce, breaded chicken, Parmesan, and creamy dressing. Mix of fresh and crunchy textures. A complete and popular meal.

Mixed salad topped with warm, melted breaded goat cheese. Accompanied by walnuts and sautéed apples for a sweet and savory contrast. Tasty and gourmet.

Assortment of various French AOP cheeses (hard, soft, blue-veined) served on a board. Ideal for discovering different terroirs. To share as an aperitif or at the end of a meal.

Board combining a selection of charcuterie and cheeses. Offers a variety of salty and milky flavors. Perfect for a convivial aperitif with several people.

Assortment of cold meats and cured meats such as ham, saucisson, and terrine. Salty and meaty flavors. Enjoy with bread and butter.

Small board of sliced dry sausage. Simple, salty and tasty. The classic accompaniment to a glass of wine or beer.

Whole Camembert cheese baked until melted, drizzled with honey. Rich blend of strong and sweet flavors. Eat hot by dipping bread into it.

Iconic dish of French cuisine: beef slowly simmered in a red wine sauce. The meat is very tender and the sauce is rich. Served with steamed potatoes.

Homemade burger with a beef patty, Cantal cheese, and flavorful toppings. Juicy and hearty. Usually served with fries.

Tender piece of chicken served with a mushroom sauce and mashed potatoes. A comforting and classic dish. Tender and creamy texture.

Crispy breaded chicken burger with avocado and cheddar cheese. Mix of crunchy and creamy textures. A modern alternative to the classic burger.

Risotto prepared with black (Venus) rice, mushrooms, and Parmesan. Creamy texture with a slight crunch from the rice. Rich and earthy flavor.

Raw beef, knife-cut and seasoned, served fresh. Tender texture and flavor enhanced by condiments. Served with fries and salad.

Vegetarian dish based on quinoa and vegetables in a curry and coconut milk sauce. Mild and exotic flavors. A healthy and fragrant dish.

Hot ham and cheese sandwich au gratin, made with quality country bread. The 'Madame' is topped with a fried egg. Crispy and melting.

Duck leg cooked slowly in its own fat until meltingly tender, with crispy skin. Rich and traditional flavor. Served with small potatoes.

Piece of beef selected by the butcher, grilled or pan-fried. The specific cut changes regularly. Ideal for red meat lovers.

Airy and rich chocolate dessert, enhanced by a hint of fleur de sel. Light and mousse-like texture. A gourmet classic.

Caramelized apple tart baked upside down, served warm with thick crème fraîche. Sweet caramel and cooked fruit flavors. Melting and crispy pastry.

Rich vanilla dessert cream topped with a layer of crunchy caramelized sugar. Contrast between hot/cold and creamy/crunchy.

A coffee served with an assortment of small miniature desserts. Perfect for tasting several sweets at the end of the meal.

Slice of brioche dipped in a mixture of egg and milk then pan-fried. Served with vanilla sauce and caramel. Warm, soft, and very comforting dessert.

Special dessert prepared according to the day's inspiration. Ask your server for the suggestion of the moment.

French still natural mineral water. Neutral and refreshing taste.

Italian sparkling natural mineral water. Fine bubbles and slightly mineral taste. Very refreshing.

French aged grape brandies aged in oak barrels. Complex, woody, and fruity flavors. Sip slowly at the end of the meal.

Mixed platter (likely cheeses and charcuterie). Ideal for sharing.

Mint-based liqueur. Get 27 is smooth and fresh, Get 31 is stronger in alcohol and less sweet. Very refreshing as a digestif.

Fruit eaux-de-vie (Williams Pear or Mirabelle plum). Strong, clear spirit with the pure taste of the fruit. Traditional digestif.

Artisanal plum eau-de-vie from Souillac. Intense fruity flavor and local character. Regional digestif.

Herbal liqueur made by monks. Very complex, powerful, and sweet herbal flavor. A renowned digestif.