Cocorico

A fresh vegetarian dish made of layers of beetroot and fresh goat cheese, seasoned with basil pesto. Tender and creamy texture with a sweet and herbaceous flavor. Served cold as a starter.

Sautéed frog legs served in a creamy garlic and parsley sauce. The meat is tender, similar to chicken, with a rich garlicky flavor. Usually eaten with fingers or cutlery.

Land snails cooked in their shells with garlic and parsley butter. Rich and herbaceous flavor, slightly firm texture. Use the snail tongs and fork to extract the meat and sop up the butter with bread.

Flavorful soup made from caramelized onions and beef broth, topped with croutons and gratinated melted cheese. Warm, comforting, and rich in flavor. Eaten with a spoon, mixing the stringy cheese into the broth.

Creamy Saint-Marcellin cheese roasted on a brioche, drizzled with sweet honey. The cheese is melting and mild, contrasting with the soft bread. Served warm with a green salad for freshness.

Rich and creamy duck foie gras terrine. Delicate and buttery flavor. Spread it on toasted bread and accompany it with fig chutney for a sweet and savory balance.

Mixed salad topped with warm goat cheese toasts with honey and herbs. Mix of fresh and crunchy vegetables with melting sweet and savory cheese. A complete and balanced dish.

Classic salad with breaded chicken, crisp romaine lettuce, parmesan, and a creamy anchovy-garlic dressing. Varied texture between the crispiness of the chicken/croutons and the freshness of the salad.

Asian-inspired salad with marinated chicken and raw vegetables. Dressed with a rich and flavorful peanut (satay) sauce. Exotic, slightly spicy, and sweet flavors.

Traditional beef stew slow-cooked in red wine with vegetables and bacon. The meat is very tender and the sauce is rich and creamy. A hearty and comforting winter dish.

Lamb shoulder cooked at low temperature for seven hours until meltingly tender. Served with creamy potato gratin. Intense flavor and very soft texture.

Grilled octopus tentacles, quickly grilled to be tender inside and crispy outside. Accompanied by green vegetables and a garlic and saffron mayonnaise. Delicate marine flavor.

Grilled beef cut, marbled and juicy. Served with a creamy tarragon butter sauce and fries. A French brasserie classic.

Grilled duck fillet, served pink with crispy skin. Accompanied by an original sweet and spicy sauce. The meat is rich and flavorful, reminiscent of beef but with a more pronounced gamey taste.

Young whole chicken roasted in the oven, tender and juicy. Enhanced by a grainy mustard and herb sauce. Served with a creamy purée.

Creamy rice cooked Italian-style but with the flavors of a Spanish paella (saffron, seafood, chorizo). Garnished with large shrimp. Rich, spicy, and comforting.

Meatless burger with a sweet potato patty. Fresh and crunchy toppings with a mild spicy sauce. A flavorful and substantial alternative.

Layered pasta with stewed vegetables (eggplant, peppers, zucchini) and tomato sauce. Gratinated with melted mozzarella. Rich and vegetable-based Mediterranean dish.

Gourmet burger with French Charolais beef. Served with melted cheese and classic raw vegetables. Choose the bacon version for an extra smoky touch.

Burger topped with tender pulled pork instead of a ground patty. Distinctive Cantal cheese and a zesty mustard sauce. Very flavorful and melt-in-your-mouth.

Chicken burger with an Italian touch thanks to the herb mascarpone. Fresh and creamy with melted cheddar.

Extra portion of French AOP cheese to add to your burger or dish. Choose your favorite variety for extra indulgence.

Hot ham and cheese sandwich, grilled or gratinated. Made with rustic country bread. A bistro classic served with a salad.

Identical to the Croque-Monsieur but topped with a fried egg. The runny yolk enriches the sandwich.

Assortment of cold cuts and traditional French pâtés. Ideal for sharing as an appetizer with bread and pickles.

Selection of aged French cheeses. Offers a variety of textures and intensities. Perfect to accompany wine.

Large platter combining cold cuts and cheeses. The best of both worlds for a convivial tasting.

Classic omelette filled with ham and melted cheese. Simple, fluffy, and filling.

Portion of french fries prepared on-site. Crispy and golden.

Chocolate cake baked to have a molten center. Served warm with a scoop of vanilla ice cream for a hot-cold contrast.

Choux pastry filled with praline (hazelnut) cream or ice cream. Crispy and creamy texture, very indulgent.

Fruity variation of the Italian dessert. Layers of soaked biscuits, mascarpone cream, and pear pieces. Fresh and light.

Creamy vanilla dessert covered with a thin layer of crunchy caramelized sugar. Break the crust with a spoon to reach the cream.

Upside-down apple tart where the fruit is caramelized in butter and sugar before baking. Served warm with ice cream or cream.

Three scoops of artisanal ice cream or sorbet. Flavors according to daily availability. Fresh and simple.

A coffee (or tea) served with an assortment of mini-desserts (mignardises). Ideal for tasting several sweets without choosing just one.