
The card
All our dishes are homemade.
The card
All our dishes are homemade.




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 Cream26.00
Cold Starter
-
moked Beef Tartare with Lumpfish Roe, Candied Lemon Jelly, and Green Peas26.00
Cold Starter
-
Foie Gras “au Torchon” with Red Onion and Honey Confit24.00
(Supplement of 3,- for the cockery menus, rooster and red rooster)
Our classics
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Poached Egg, Sautéed Asparagus, and Sage-Parmesan Emulsion22.00
Warm or Hot Starter
-
Conchiglioni Stuffed with Snails and Provençal-Style Spinach24.00
Warm or Hot Starter
-
Crispy Frog Legs21.00
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 Sauce25.00
our classics
Dishes
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Arctic Char with Seaweed Butter, Melt-in-the-Mouth Potatoes, Watercress Foam with Soy Milk, and Trout Roe32.00
Fish
-
Fish of the Day (depending on availability)30.00
Fish
-
Coq with beer "Brasserie Gessienne" with bacon and small onions and gratin dauphinois31.00
Poultry
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Guinea Fowl Supreme with Lingonberry Sauce, Darphin Potato Pillow, and Seasonal Vegetables29.00
Poultry
-
Lamb Fillet with Madagascar Pepper Sauce, Garlic Cream, Marinated Beets, and Raspberries31.00
Meats
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Roasted Veal Chops with Lime Jus, Ratte Potatoes, Green Asparagus, Morels, and Green Peas32.00
Meats
-
Sliced Veal Kidneys with Anchovies and Rosemary, served with Vitelotte Potato Purée29.00
The Must-Try
-
Belgian Blue Beef Sirloin Steak, Ash Crust, Meat Jus and Grape Reduction, Caramelized Shallots, and Garlic Mashed Potatoes35.00
The Must-Try
Sweet Treats
Gourmandises
-
Chocolate Molten Cake with Vanilla Ice Cream12.00
-
Grappa and vanilla ice cream prunes10.00
-
“Demoiselles Tatin” Tart with Vanilla Ice Cream10.00
Revisited
-
Pavlova Meringue with Red Berry Coulis, Vanilla Ice Cream, and Whipped Cream10.00
-
Flambéed Pineapple with Rum and Rum-Raisin Ice Cream10.00
-
Crème Brûlée with the Flavor of the Moment10.00
-
The compromise10.00
for (supplement of 2.60 € in a cocual menu)
Frozen desserts
-
Iced Sour Cherry Soufflé7.00
Vanilla, chocolate, pistachio, mocha, verbena
-
Our Alpine Ice Creams7.00
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. Dufour9.60
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
Compose your menu
-
For your “Coquelet menu”46.00
• 1 entrance
• 1 suite
• 1 dessert to choose from or the 4 cheese plate -
For your “rooster menu”53.00
• 1 entrance
• 1 suite
• The assortment of trolley cheeses
• The choice of desserts -
For your “Red Coq menu”65.00
"Around the dish"
-
For the menu or the menu of young chicks-50%
(up to 12 years)
the portions and their prices will be reduced by half -
Vegetarian menu45.00
• Purpose of the red rooster
• Poached egg, pan-fried asparagus and sage-first emulsion
• Conchiglionis stuffed with spinach and ricotta, Provencal sauce
• dessert to choose from -
Tasting menuFor a minimum of 2 people at the table
• Menu of 9 dishes
This surprise menu, flavors of the red rooster, evolves according to the seasons and the hearts of the chief -
Tasting menu without the agreement of wines100.00
-
Tasting menu Agreement of dishes and wines offered by our sommelier150.00
(Homemade aperitif, wines, coffee, flat or sparkling water)
As part of a menu, the dishes are served in smaller portions than those served "à la carte"
Business Menu
Every day at noon Tuesday to Friday except weekends and holidays
Market Starter, or
Mango, Avocado, Shrimp & Ricotta Salad, or
Rabbit Terrine with Pistachios, or
Eggplant Terrine with Tomato Coulis , or
Toast with Button Mushrooms and Scamorza Cheese
***
Market Dish, or
Chicken Supreme with Wholegrain Mustard Sauce ,
Salmon Fillet with Beurre Blanc Sauce,or
Lamb Fillet with Thyme Sauce, or
Beef Steak with Café de Paris Butter
***
Cheese Plate or Fromage Blanc
***
Fruit Tart, or
Caramel Flan
Chocolate Mousse
Ice Cream or Sorbet from the Alps
Master Artisan Glacier
-
Main Course Only15.00
-
"Around the Main"22.00
(Main + either starter, cheese, or dessert)
-
Menu without Cheese or Dessert25.00
-
Full menu28.00
Wines by glass or pitcher
-
By glass5.00
-
Pichet 25cl7.50
-
50cl pitcher13.00
White wine: Burgundy Aligoté or Bugey Chardonnay
Rosé de Provence
Bordeaux Clairet
Red Wine : Beaujolais or Côte du Rhône or Bordeaux
Salads
Every day at noon Tuesday to Friday except weekends and holidays
-
Lyonnaise Salad12.00
Small
-
Lyonnaise Salad15.00
Large
-
Mixed Raw Vegetables8.00
Small
-
Mixed Raw Vegetables12.00
Large
-
Salmon Carpaccio15.00
Small
-
Salmon Carpaccio20.00
Large