Les deux Coupoles

Hard-boiled eggs served cold, topped with a creamy homemade mayonnaise. A classic, simple, and tasty bistro starter.

Thin slices of Serrano ham, an aged Spanish cured ham. Salty flavor and melting texture, served with bread.

Traditional country pâté from the Basque Country, often seasoned with Espelette pepper. Rustic texture and pronounced meat flavor.

Whole duck foie gras or bloc, with a rich and buttery texture. Served with toasted bread to accompany its delicate flavor.

Half avocado filled with peeled pink shrimp and topped with cocktail sauce (tomato mayonnaise). A fresh and creamy starter.

Snails baked in their shells with garlic parsley butter. Intense herbaceous and garlicky flavor, tender texture.

Marinated herring fillets in oil served on warm potatoes. Mix of salty, smoky, and sweet flavors.

Beef broth with caramelized onions, topped with toasted bread and melted cheese. Served very hot, flavorful, and comforting.

Hearty assortment of cured meats (salami, ham) and various cheeses. Ideal for sharing at the start of a meal with bread.

Beautiful piece of grilled beef (250g), marbled and juicy. Served with crispy fries and green salad.

Frog legs sautéed with garlic, parsley, and tomatoes (Provençal style). Tender meat reminiscent of chicken, served with rice.

Duck thigh slow-cooked in its own fat until melting with crispy skin. Accompanied by potatoes sautéed in duck fat.

Seasoned raw ground beef (capers, onions, sauce) prepared fresh. Tender and fresh texture, served with fries and salad.

Breaded and fried fish fillet, crispy on the outside and tender on the inside. Served with fries and a creamy tartar sauce.

Large grilled prawns served on a bed of sautéed linguine pasta. Flavorful seafood dish.

Salmon fillet cooked on a griddle, crispy skin and tender flesh. Served with a side of vegetables.

Classic burger with beef patty and melted cheddar cheese in a soft bun. Served with fries and salad.

Roasted duck breast, served pink with its crispy skin. Accompanied by a creamy potato gratin.

Rich traditional stew made of simmered white beans, sausages, and a piece of duck confit. Very hearty dish.

Thick and tender beef steak (Charolais breed). Served with a creamy, oven-gratinéed potato gratin.

Grilled ground beef steak topped with a fried egg. The runny yolk mixes with the meat. Served with fries and salad.

Long pasta served with a variety of sautéed seasonal vegetables. A light and vegetarian dish.

Pasta served with a sauce made of cream, smoked bacon, and egg. Rich, creamy, and very indulgent.

Pasta with a mix of fresh and smoked salmon, all bound by a creamy sauce.

Hearty mixed salad with Cantal cheese, cured ham, and potatoes. A complete meal with local flavors.

Fresh salad inspired by Nordic countries with smoked salmon and shrimp. Avocado adds a creamy touch.

Sweet and savory salad featuring warm or cold goat cheese drizzled with honey. Garnished with raisins and crunchy vegetables.

The famous Caesar salad with grilled chicken, parmesan shavings, crispy bacon, and croutons. Dressed with a creamy sauce.

Selection of several aged cheeses served on a plate, usually accompanied by a green salad. Perfect for finishing a French meal.

Vanilla cream dessert topped with a thin layer of crunchy caramelized sugar. Delicious contrast between hot/crunchy and cold/creamy.

Chef's special dessert of the day. Ask your server for the variety offered.

Airy and light dessert with intense dark chocolate. Mousse-like and melt-in-your-mouth texture.

Classic Italian dessert made of coffee-soaked biscuits and mascarpone cream, sprinkled with cocoa.

Classic ice cream sundae with vanilla ice cream drizzled with hot chocolate sauce. Served with whipped cream.

Classic frozen dessert: coffee (or chocolate) ice cream drizzled with espresso (or chocolate sauce) and topped with plenty of whipped cream.

Cup of refreshing fruit sorbets (lemon, passion fruit, raspberry). Tart and fruity.

Lime sorbet drizzled with iced vodka. A very fresh digestive dessert.

Rum-raisin ice cream served with a shot of old rum. Island flavor, sweet and alcoholic.

Mix of red fruit and vanilla ice cream drizzled with fruit liqueur. Sweet and fragrant.

Customizable ice cream or sorbet sundae. Choose 3 flavors from the selection of ice creams and sorbets.

Small, strong, concentrated black coffee, served with a layer of golden foam on top (crema).

Espresso topped with creamy milk foam and sprinkled with cocoa.

Large long coffee with hot milk. Milder than an espresso.

Infusion of flavored tea leaves. Served hot.

Hot cocktail based on coffee, Irish whiskey, and sugar, topped with a layer of fresh cream.

Coffee served with a generous portion of whipped cream on top.

Irish cream whiskey liqueur. Smooth, sweet, and milky taste.

Colorless pear eau-de-vie, very fragrant with the intense taste of the fruit.

French liqueur made from sweet and bitter orange peels. Crystal citrus flavor.

Grape eau-de-vie aged in oak barrels. Complex and woody aromas.

Cognac and bitter orange based liqueur. Rich and refined flavor.

Southwestern French grape eau-de-vie. More rustic and fragrant than cognac.

Cider (apple) eau-de-vie from Normandy. Fruity and woody taste.

Peppermint liqueur, very fresh and sweet. Often served with crushed ice.

Plum eau-de-vie aged in barrels. Amber color and candied fruit taste.