Le Bon Coin

An affordable daily menu including two courses: either a starter and a main course, or a main course and a dessert. Choices are from the daily specials.

A classic French bistro staple. Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise.

A fresh plate of grated or thinly sliced raw vegetables (often carrots, celery, cucumbers, or tomatoes), dressed with a light vinaigrette.

A traditional charcuterie salad made of thinly sliced marinated pork snout, served cold with onions, herbs, and a tangy vinaigrette.

A rustic country pâté made from rabbit meat. Served cold in slices, firm texture and savory taste, often accompanied by bread and pickles.

A grilled beef cut (flank steak) known for its rich flavor and fibrous texture, topped with a confit shallot sauce. Served with homemade fries and salad.

A thick and tender piece of white fish (cod), served with a creamy butter and lemon sauce. Accompanied by rice.

Layers of pasta, minced beef tomato sauce, and béchamel, gratinated in the oven with cheese. Served with a green salad.

A sweet tart made of a crispy shortcrust pastry filled with a creamy and tangy lemon cream.

A rich and melting individual chocolate cake, often with a molten center. Served warm.

Pieces of fresh and sweet melon, served simply for a light and refreshing dessert.

A gently baked vanilla egg custard, inverted to be coated with its own liquid caramel. Silky texture and sweet taste.

Steamed wheat semolina served with a stew of various vegetables (zucchini, carrots, turnips, chickpeas) in a spiced broth.

Couscous accompanied by merguez, spicy red sausages made from beef and mutton.

Couscous with simmered or grilled chicken pieces, served with vegetables and semolina.

Couscous served with tender pieces of beef, cooked in vegetable broth.

Traditional couscous accompanied by flavorful lamb pieces.

A plate combining several types of meat (often skewers, merguez, and chicken) with couscous.

Couscous served with spiced kefta (minced meat) meatballs.

Couscous served with grilled lamb chops.

Couscous accompanied by marinated and grilled lamb skewers.

Variation of couscous including grilled lamb, likely an assortment.

A gourmet dish with a whole lamb shank (bottom of the leg), slow-cooked and meltingly tender, served with semolina and vegetables.

Couscous served with slowly roasted lamb (mechoui), offering very tender and fragrant meat.

The most complete couscous, served with a generous assortment of all meats: merguez, chicken, lamb, and meatballs.

A thin and crispy fried brick pastry, stuffed with a savory mixture of mashed potatoes and egg (often runny).

Crispy brick pastry stuffed with a tuna preparation, often mixed with herbs, onions, and sometimes egg.

Fried brick pastry filled with seasoned chicken pieces or a chicken and spice filling.

Brick pastry stuffed with minced beef cooked with onions and oriental spices, fried until golden.

Brick pastry filled with salmon, offering a delicate fish flavor in a crispy wrapper.

Brick pastry stuffed with shrimp, often flavored with garlic and herbs to enhance the seafood taste.