Au Bon Coin

A French bistro classic consisting of hard-boiled eggs topped with homemade mayonnaise. The texture is creamy and rich. Eaten cold, often with bread.

Marinated herring fillets in oil and herbs, served with warm potatoes. A rustic dish with salty and smoky flavors, with a melting texture.

Warm goat cheese wrapped in crispy pastry (brick pastry), drizzled with honey. The sweet and savory mix is melting and crispy. Served with a green salad.

Rustic meat pâté prepared according to a traditional recipe. Coarse and flavorful texture. Spread on bread and served with gherkins for acidity.

Whole Camembert cheese baked until runny, drizzled with honey. Strong and creamy taste with a sweet note. To be eaten hot by dipping toast into it.

Egg cooked with a runny yolk, served on a creamy wild mushroom sauce. Rich and earthy flavor (umami). Break the egg to mix the yolk with the sauce.

A hearty mixed salad with cured meats, cheese, egg, and potatoes. A complete hot and cold meal, rich in textures.

Fresh salad featuring a ball of creamy Italian cheese (burrata). Accompanied by roasted vegetables and tomatoes. Milky and sweet flavor, very creamy texture.

Assortment of various cured meats (salami, hams, terrines) served on a wooden board. Ideal for sharing as an aperitif. Eaten with fingers and bread.

Large assortment combining various cured meats and cheeses. Offers a variety of savory and creamy tastes. Perfect for sharing with friends over wine.

Selection of three French cheeses with different characteristics (pressed and blue cheese). Served at room temperature to enjoy the aromas.

Meat terrine seasoned with mild Basque pepper. Spicy but not burning flavor. Spread on bread.

Thick piece of tender, lean beef, grilled. Served with creamed potatoes and a rich tarragon butter sauce.

Marbled beef steak (with fat) grilled for more flavor. Juicy texture. Served with crispy fries and creamy sauce.

Raw minced and seasoned beef (capers, onions, mustard). Tender and fresh texture. Served cold with hot fries.

Roasted duck breast with its skin, served pink. The honey sauce adds a sweet touch that complements the rich flavor of the duck.

Tender chicken breast cooked in a creamy sauce. Mild and comforting flavor. Served with small whole potatoes.

Traditional sausage made from pork intestines, with a very strong smell and taste. Unique texture. A dish for experienced connoisseurs, served with a zesty mustard sauce.

Pork blood sausage, rich in iron, with a melting texture. The strong flavor is softened by the accompaniment of sweet apples and mashed potatoes.

Small pasta stuffed with cheese and herbs, served in a creamy parmesan sauce. Rich and melting vegetarian dish.

Tuna steak quickly seared (raw inside) in a sesame crust. Firm and melting texture. Served with sautéed vegetables.

Tartlet with a thin, crispy crust filled with cooked apple slices. Served warm with a scoop of cold ice cream for contrast.

Light and airy dessert with intense dark chocolate. Mousse-like and melting texture.

Cooked vanilla cream covered with a layer of crunchy caramelized sugar. Break the crust with a spoon to reach the creamy custard.

Thick slice of brioche dipped in a milk-egg mixture then pan-fried in butter. Soft and warm, served with ice cream.

Italian dessert made with coffee-soaked biscuits and mascarpone cream. Dusted with cocoa. Creamy texture and coffee flavor.

Two scoops of high-quality ice cream or sorbet from a renowned Parisian ice cream maker. Perfect to finish the meal on a fresh note.

A coffee or tea served with an assortment of miniature versions of the desserts on the menu. Ideal for tasting everything.

Vibrant orange Italian cocktail, bittersweet and sparkling. Mix of sparkling wine, bitter orange liqueur, and sparkling water. Served with plenty of ice.

Brazilian cocktail based on sugar cane alcohol. Strong, sour, and sweet taste thanks to crushed lime.

Classic, very refreshing Cuban cocktail. Fresh mint, lime, sugar, rum, and sparkling water.

Spicy and refreshing long drink based on vodka and ginger beer (ginger soda).

Simple and bitter cocktail made of gin and tonic water. Served very cold with lemon.

Tangy and strong Mexican cocktail. Mix of tequila, orange liqueur, and lime juice.

A glass of red wine from the Southwest of France. Generally fruity and easy to drink.

A glass of dry and aromatic white wine (Sauvignon grape). Fresh with citrus notes.

A glass of Corsican rosé wine. Fresh and light, perfect for summer or as an aperitif.

A glass of Italian sparkling white wine. Lighter and fruitier than champagne.

A large draft beer (pint). Campus Primus is a refreshing blonde lager beer.

Alcohol-free version of the famous Spritz. Retains the bitter orange taste thanks to the syrup, topped with sparkling water.

Alcohol-free version of the Mojito. Refreshing with mint and lime, without the rum.

Non-alcoholic cocktail mimicking Gin Tonic using an alcohol-free herbal gin substitute.

Alcohol-free blonde lager beer. The taste of classic beer without the effects of alcohol.