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Restaurant Le Coq Rouge
1 Place de la Fontaine
01630 Saint-Genis-Pouilly

Mar -nden: 12:00 p.m. to 3:45 p.m. 7:00 p.m.-
2:30 p.m. Saturday: 7:00 p.m.-21:30 am closed at noon
Sunday: 12:00-13:45 am closed in the evening

The card

All our dishes are homemade.

The card

All our dishes are homemade.

Master restaurateur: Restaurant Le Coq Rouge in the Pays de Gex

Menu

The chef offers you every day, an input and an additional dish depending on the market products.

In the event of a special diet, remember to specify it when ordering.
If you have an hourly imperative, report it at the start of the meal, we can give you complete satisfaction.

All our dishes are homemade 

Entrances

  • Half-cooked half-fucked trout by us and lemony cream
    26.00

    Cold entrance

  • Smoked beef tartare and lump eggs, candied lemon jelly and peas
    26.00

    Cold entrance

  • Foie foie gras with “tea towel” and confit of red honey onions
    24.00

    (Supplement of 3,- for the cockery menus, rooster and red rooster)
    our classics

     

  • Poached egg, pan-fried asparagus and sage-sponsorsan emulsion
    22.00

    Lukewarm or hot entrance

  • Conchiglionis stuffed with snails and spinach to Provençale
    24.00

    Lukewarm or hot entrance

  • Crunchy frog thighs
    21.00

    In a pancake of fine potatoes, the frog thighs are boned and embellished with a small cream and chives sauce
    our classics

  • Pan -fried foie gras cutlet, creamy risotto, asparagus and citrus sauce
    25.00

    (Supplement of 3,- for the cockery menus, rooster and red rooster)
    our classics

Dishes

  • Omble knight with algae butter, melting apples, cress for cress with soy milk and trout eggs
    32.00

    Fish

  • Fish of the moment according to arrival
    30.00

    Fish

  • Coq with beer "Brasserie Gessienne" with bacon and small onions and gratin dauphinois
    31.00

    Poultry

  • Supreme guinea fowl, area sauce, darphin apple pillow and seasonal vegetables
    29.00

    Poultry

  • Lamb fillet, Madagascar pepper sauce, garlic cream, marinated beets and raspberries
    31.00

    Meats

  • Roasted veal ribs, lemon juice, raw potatoes, and green asparagus, morels, peas
    32.00

    Meats

  • Sleamed with anchovy and rosemary veal kidneys, and puree of Vitelotte potatoes
    29.00

    The essential

  • Faux-feet of Belgian blue white beef, ash breadcrumbs, meat juice and reason juice, candied shallots and potato puree with garlic
    35.00

    The essential

Desserts

Gourmandises

  • Chocolate soft and vanilla ice cream
    12.00
  • Grappa and vanilla ice cream prunes
    10.00
  • Tatin ladies tart, vanilla ice cream
    10.00

     Revisited 

  • Braid of meringue, vanilla ice cream and bresse cream
    10.00
  • Rhum flambé pineapple and rummage ice cream
    10.00
  • Cream burnt at the perfume of the moment
    10.00
  • The compromise
    10.00

    To "jump the dessert" while ending on 3 sweet little touches and a Grand Cru coffee (supplement of 2.60 € in a cocual menu)

Frozen desserts

  • Our Alps ice cream
    7.00

     Vanilla, chocolate, pistachio, mocha, verbena 

  • Our Alps sorbets
    7.00

      Lime, apple, pear, raspberry, strawberry, blackcurrant, 

  • Colonel *
    9.60

      Lemon sorbet and Sobieski vodka 

  • General *
    9.60

      Bourbon vanilla ice cream and J&B whiskey 

  • Marshal Dufour * in thanks to Mr. Dufour
    9.60

      Bourbon vanilla ice cream and Cointreau 

* For desserts served with alcohol as part of a cookie menu, it will be a supplement of € 2.60 

Salads

Every day at noon Tuesday to Friday except weekends and holidays

  • Lyon salad
    12.00

    Small

  • Lyon salad
    15.00

    Large

  • Plate of raw vegetables
    8.00

    Small

  • Plate of raw vegetables
    12.00

    Large

  • Salmon and shrimp lukewarm salad
    15.00

    Small

  • Salmon and shrimp lukewarm salad
    20.00

    Large