Restaurant a La Coupole

A rich, buttery delicacy made from duck or goose liver. Served as a smooth slice with toasted bread and sweet fig chutney to balance the richness.

Traditional French escargots cooked in their shells. Flavored with a generous amount of garlic, parsley, and butter. Chewy texture and savory taste.

Earthy lentils served warm, topped with a slice of rich foie gras. A hearty starter combining legume textures with creamy liver.

A selection of fresh and cooked vegetables including artichoke hearts, beets, green beans, and tomatoes. Light and refreshing.

Rich duck or goose liver pâté served over fresh salad leaves. The crisp greens provide a contrast to the creamy foie gras.

Pan-fried mushrooms served with a fried egg on top. Savory and earthy flavors with the richness of the egg yolk.

A combination plate featuring warm shrimps and cold ratatouille (stewed vegetables like zucchini, eggplant, and peppers). Served with salad.

A selection of French cheeses. Likely includes a mix of textures and intensities, served with bread.

Tender white fish braised and served with a creamy mixture of onions and potatoes. A comforting, soft-textured dish.

A cut of beef from the back, grilled or pan-seared. Served with baked potatoes and a spicy black pepper sauce.

Filet of white fish topped with creamy leeks and mixed vegetables. Mild flavor with a rich vegetable topping.

A large cut of high-quality beef designed to be shared. Served with potatoes and pepper sauce. Rich and filling.

Roasted lamb ribs seasoned with aromatic fresh thyme. The meat is tender and flavorful, served on the bone.

Veal kidneys prepared with a tangy mustard sauce. Served with potato gratin (sliced potatoes baked in cream). Distinct texture and flavor.

A vegetable stew (pot-au-feu) flavored with herbs, served alongside crispy fried cornmeal (polenta). A hearty vegetarian option.

A puff pastry filled with a mixture of morels and other mushrooms in a creamy sauce. Savory, flaky, and rich.

A daily changing special dish. Ask the server for details.

A warm chocolate cake with a molten liquid center. Served with creamy custard and whipped cream.

Apples baked with Calvados (apple brandy), served warm with a scoop of vanilla ice cream. Sweet and aromatic.

Roasted pineapple slices flavored with rum. Served with refreshing lemon sorbet.

Pan-cooked figs served with caramel ice cream and homemade nougatine (crunchy caramel with nuts).

A dessert featuring ice cream and fruits marinated in alcohol, topped with whipped cream (Chantilly).

Two scoops of frozen dessert, one creamy ice cream and one fruit-based sorbet.