Restaurant Coinstot Vino Paris 2

Fresh oysters from Utah Beach in Normandy. Meaty flesh with a pronounced iodized taste. Eaten raw, plain, or with a little lemon.

Traditional thick and hearty soup from the Southwest of France. It contains cabbage, white beans, and confit meat. A rustic and comforting dish.

Meat pâté prepared with oxtail, cooked in a terrine. Melting and gelatinous texture with a rich beef flavor. Served cold, usually with bread.

Grated celeriac salad seasoned with a mustard mayonnaise dressing. Accompanied by artisanal ham. Crunchy and creamy texture with a hint of acidity.

Elongated shelled mollusks (razor clams), stuffed with a mixture of herbs and garlic. Firm flesh and delicate marine flavor, enhanced by the stuffing.

Spreadable preparation based on crushed and confit eel meat. Creamy and fatty texture, with a distinctive smoky taste enhanced by the pungency of horseradish.

Iconic dish of French family cuisine. Beef pieces boiled for a long time with winter vegetables (carrots, leeks, turnips). Very tender meat and fragrant broth.

Tender and flavorful beef steak, served with a creamy, peppery sauce. Accompanied by fries. A bistro classic.

Veal sweetbreads (thymus) considered a delicacy. Very tender, almost creamy texture. Served with a rich morel mushroom sauce.

Choice cut from the Iberian pig, located at the front of the loin. Very tender and marbled red meat with a characteristic nutty flavor. Usually grilled.

Black Angus beef steak, renowned for its quality. Marbled, juicy, and tender cut. Served with a creamy mushroom sauce.

Thick cod fillet, a white-fleshed fish that flakes when cooked. Mild and delicate flavor. Accompanied by shiitake mushrooms with woody notes.

Fine white fish fillet, poached or cooked in an aromatic fish broth. Served with steamed vegetables for a light and healthy dish.

Classic Italian dessert composed of layers of coffee-soaked biscuits and mascarpone cream. Sprinkled with cocoa. Creamy texture and bittersweet flavor.

Pear and almond cream tart on a shortcrust pastry. The pears are melting and the almond adds a rich sweetness. Served warm or cold.

Traditional childhood dessert made of round rice slowly cooked in sweetened, vanilla-infused milk. Creamy and comforting texture, served with quince jam.

Cake composed of a thick, vanilla-infused pastry cream baked on a pastry crust. Dense and melt-in-your-mouth texture, similar to a firm crème brûlée.

Creamy white chocolate dessert. The sweet richness of the chocolate is balanced by the acidity and freshness of exotic fruits.

Very rich and intense dessert made of chocolate and cream. Dense and silky texture, with a strong cocoa flavor.

Simple pizza without tomato sauce, drizzled with olive oil and herbs. Crispy crust. Ideal for an aperitif or as a side dish.

Classic Neapolitan pizza with tomato sauce, creamy buffalo mozzarella, and fresh basil.

Pizza topped with fior di latte cheese, cured beef (bresaola), fresh arugula, and parmesan shavings. Enhanced with a touch of lemon.

Folded pizza, calzone-style. Topped inside with tomato sauce, cheese, ham, and mushrooms.

Pizza with tomato sauce, mozzarella, and 'nduja, a spicy and spreadable pork sausage from Calabria. Spicy flavor.

Richly topped pizza with several cheeses (gorgonzola, stracchino), vegetables (artichoke, mushrooms), and pork belly (pancetta).

Pizza topped with mortadella flavored with truffle. Mild charcuterie flavor with the distinct earthy aroma of truffle.

Pizza with four Italian cheeses. Rich and melting blend of sweet, savory, and full-bodied flavors.

Pizza characterized by the smoky flavor of scamorza cheese and speck cured ham.

Neapolitan or Sicilian style pizza with savory and iodized flavors thanks to capers, olives, and anchovies.

Pizza topped with pieces of rustic sausage, mushrooms, and red onions for a mild and savory flavor.