La Carte du Coucou
Seasonal menu
- Three-course Menu du Moment — 52
- Four-course Menu du Chef — 64
- Five-course Menu du Gourmand — 72
For sharing
- Marinated olives — 4,5
- Sourdough bread with whipped butter — 2
Cold appetizers
Whitefish crudo with sea buckthorn consommé — 18
Beef tartare (FIN) with brown butter mayonnaise and horseradish —18
Beetroot with hazelnuts and saffron vinaigrette — 14
Arctic char escabeche, black garlic purée and fennel — 16
Warm appetizers
Pike perch cheeks with pastis sauce — 15
Escargots de la Maison — 16
Porcini mushroom soup seasoned with sherry — 14
Main courses
Pike quenelles with braised spinach and champagne beurre blanc — 33
Roasted boneless quail (ESP) with pumpkin purée and cider sauce — 29
Braised trout, potato purée, roe and chive beurre blanc — 32
Pumpkin ‘ravioli’ with truffle seasoned ricotta and lentil cassoulet — 27
Steak (AUS) & frites — 45
Black Angus flank steak 170g, seasoned butter & truffle, green salad & Comté French fries
Extra truffle — 5
Cheese
Piece of cheese — 7
Selection of cheese — 14
Desserts
Chocolate mousse, crème chantilly & blackcurrant sorbet — 12
Tarte tatin with calvados caramel and beurre noisette ice cream — 12
Poached pear & coconut sorbet — 12