Au Bon Coin

Pan-seared slices of fresh duck foie gras, crispy on the outside and melting on the inside. Accompanied by a sweet and sour fruit chutney. A rich and flavorful classic.

Hard-boiled eggs with the yolk mixed with mayonnaise and herbs, then returned to the white. A traditional, creamy, and fresh bistro starter.

Homemade country-style pork pâté enhanced with whole hazelnuts for crunch. Served with pickled vegetables to balance the richness.

Diced raw tuna marinated in lime juice and coconut milk. Flavored with coriander. A fresh, tangy, and exotic starter.

Tender white asparagus served cold with a vinaigrette sauce. Garnished with chopped hard-boiled eggs and croutons for texture.

Creamy and smooth cauliflower soup. Served with fried broccoli florets in a spicy batter. A warm and comforting play on textures.

Eggs baked in a ramekin with fresh cream and morels. The yolk remains runny. Rich and earthy, to be enjoyed with bread.

Jellied custard with a white asparagus flavor, served savory. Accompanied by smoked salmon and fish roe. A refined and melting starter.

Beautiful grilled beef cut, tender and juicy. Topped with a peppery sauce. A classic of French bistros.

Lamb cut, slow-cooked until very tender and melting. Flavored with aromatic marjoram. Rich flavor and meat that falls off the bone easily.

Quality roasted chicken breast, served with a creamy morel mushroom sauce. Tender and delicate.

Highly prized cut of Iberian pork, located at the tip of the loin, extremely tender. Marinated in mild spices and herbs before being grilled.

Veal shank, long braised in a tomato sauce, osso buco style. The meat is gelatinous and very tender. Mediterranean flavors.

Roasted young duck magret, coated in a crust of crushed pistachios. Served with roasted fruits for a sweet and savory touch.

Gelatinous beef cut, braised then pan-seared for crispiness. Served with a full-bodied wine sauce and spring vegetables.

Large shrimp pan-seared. Served on a bed of small, round Sardinian pasta (fregola) cooked creamy like a parmesan risotto.

Thick tuna steak quickly grilled to remain rare in the center. Accompanied by a black olive mayonnaise and a smoky chili sauce.

Homemade fresh potato pasta, soft and tender. Served with a rich cheese and basil sauce.

Imposing bone-in rib steak, ideal for sharing. Irish beef is renowned for its tenderness and marbling. Pan-seared for a flavorful crust.

Whole shoulder of Pyrenean lamb, slow-cooked. The meat is so tender it can be eaten with a spoon. A convivial and rustic dish.

Extra side dish of your choice from the daily selection (mashed potatoes, vegetables, mushrooms, etc.).

Selection of aged cheeses from the Androuet house. Served with bread.

Poached meringue whites floating on a light vanilla custard. Sweet, light, and airy.

Tartlet filled with a kalamansi lemon cream (a very fragrant citrus) and topped with meringue. Perfect balance between acidity and sweetness.

Famous upside-down baked caramelized apple tart with puff pastry. Served warm with a scoop of vanilla ice cream.

Rich and airy dark chocolate mousse. Sprinkled with a cocoa crumble for crunch.

Frozen dessert made of strawberries, vanilla ice cream, and red fruit coulis. Enhanced with a crispy biscuit tuile.

Small, moist cake soaked in a syrup with alcohol (rum). Served with a generous dollop of whipped cream.

Pale and refreshing rosé wine from Provence. Fruity and floral notes typical of southern grape varieties.

White wine from the South of France, from biodynamic agriculture. Viognier brings aromas of apricot and white flowers.

White wine from the Rhône Valley. A blend of grape varieties offering roundness and freshness with mineral notes.

Dry white wine from the Loire Valley. 100% Sauvignon, characterized by its liveliness and citrus aromas.

Elegant white wine from Burgundy. Chardonnay offers buttery and fruity notes with a beautiful acidity.

Light and fruity red wine from Beaujolais. The Gamay grape variety yields aromas of crunchy red fruits.

Fine and delicate red wine from Burgundy. Pinot Noir brings aromas of cherry and undergrowth.

Full-bodied and spicy red wine from Languedoc. Typical southern blend offering power and black fruit aromas.

Sweet white wine from Gascony. Sweet without being too sugary, with notes of exotic fruits.

Prestigious sweet wine from Bordeaux. Very sweet, smooth, with aromas of honey and candied apricot.