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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

  • Lightly Smoked, Lightly Cooked Trout by Our Chefs with Lemon Cream
    26.00

    Cold Starter

  • moked Beef Tartare with Lumpfish Roe, Candied Lemon Jelly, and Green Peas
    26.00

    Cold Starter

  • Foie Gras “au Torchon” with Red Onion and Honey Confit
    24.00

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

     

  • Poached Egg, Sautéed Asparagus, and Sage-Parmesan Emulsion
    22.00

    Warm or Hot Starter

  • Conchiglioni Stuffed with Snails and Provençal-Style Spinach
    24.00

    Warm or Hot Starter

  • Crispy Frog Legs
    21.00

    In a thin potato pancake, the deboned frog legs are served with a light cream and chive sauce
    our classics

  • Pan-Seared Foie Gras Escalope, Creamy Risotto, Asparagus, and Citrus Sauce
    25.00


    our classics

Dishes

  • Arctic Char with Seaweed Butter, Melt-in-the-Mouth Potatoes, Watercress Foam with Soy Milk, and Trout Roe
    32.00

    Fish

  • Fish of the Day (depending on availability)
    30.00

    Fish

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

    Poultry

  • Guinea Fowl Supreme with Lingonberry Sauce, Darphin Potato Pillow, and Seasonal Vegetables
    29.00

    Poultry

  • Lamb Fillet with Madagascar Pepper Sauce, Garlic Cream, Marinated Beets, and Raspberries
    31.00

    Meats

  • Roasted Veal Chops with Lime Jus, Ratte Potatoes, Green Asparagus, Morels, and Green Peas
    32.00

    Meats

  • Sliced Veal Kidneys with Anchovies and Rosemary, served with Vitelotte Potato Purée
    29.00

    The Must-Try

  • Belgian Blue Beef Sirloin Steak, Ash Crust, Meat Jus and Grape Reduction, Caramelized Shallots, and Garlic Mashed Potatoes
    35.00

    The Must-Try

Sweet Treats

Gourmandises

  • Chocolate Molten Cake with Vanilla Ice Cream
    12.00
  • Grappa and vanilla ice cream prunes
    10.00
  • “Demoiselles Tatin” Tart with Vanilla Ice Cream
    10.00

     Revisited 

  • Pavlova Meringue with Red Berry Coulis, Vanilla Ice Cream, and Whipped Cream
    10.00
  • Flambéed Pineapple with Rum and Rum-Raisin Ice Cream
    10.00
  • Crème Brûlée with the Flavor of the Moment
    10.00
  • The compromise
    10.00

    for (supplement of 2.60 € in a cocual menu)

Frozen desserts

  • Iced Sour Cherry Soufflé
    7.00

     Vanilla, chocolate, pistachio, mocha, verbena 

  • Our Alpine Ice Creams
    7.00

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

  • Colonel *
    9.60

      Lemon sorbet and Sobieski vodka 

  • Général *
    9.60

      Bourbon vanilla ice cream and J&B whiskey 

  • Maréchal Dufour * in tribute 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

  • Lyonnaise Salad
    12.00

    Small

  • Lyonnaise Salad
    15.00

    Large

  • Mixed Raw Vegetables
    8.00

    Small

  • Mixed Raw Vegetables
    12.00

    Large

  • Salmon Carpaccio
    15.00

    Small

  • Salmon Carpaccio
    20.00

    Large