Le Coin des Amis
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Anonymous
Shared on 9/13/2025
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Original Menu (2 images)
Daily Specials
Plats du jour
Swordfish Steak
STEAK DE ESPADON
Swordfish steak served with tapenade, a Provençal spread made from olives, capers, anchovies, and olive oil. The swordfish is likely grilled or pan-fried and the tapenade adds a salty, briny flavor.
€ 17
Red Mullet Fillets
FILETS DE ROUGETS
Fillets of red mullet, a Mediterranean fish known for its delicate flavor. The fillets are likely pan-fried or grilled and served with a simple sauce or garnish.
€ 17
Rumpsteak Pave
PAVE DE RUMSTEAK
A rumpsteak pave (thick cut) served with pepper sauce. Rumpsteak is a cut of beef from the top of the hindquarters. The sauce aux poivre is a classic French pepper sauce, typically made with cream, peppercorns, and brandy.
€ 17
Andouillette (AAAA)
ANDOUILLETTE (AAAA)
Andouillette is a French sausage made with pork, chitterlings (pig intestines), pepper, wine, and seasonings. The 'AAAA' likely refers to the quality or type of andouillette. It has a strong, distinctive flavor and aroma.
€ 17
Lamb Shank
SOURIS
Lamb shank served with mustard sauce. The lamb shank is the lower part of the lamb's leg, known for its rich flavor and tender meat when braised or slow-cooked. The mustard sauce adds a tangy and savory element to the dish.
€ 17
Menus
Appetizer + Main Course or Main Course + Dessert
Entrée + Plat ou Plat + Dessert
This is a set menu option that includes either an appetizer and a main course, or a main course and a dessert.
23.6
Appetizer + Main Course + Dessert
Entrée + Plat + Dessert
This is a set menu option that includes an appetizer, a main course, and a dessert.
28
Appetizers to choose
Entrées au choix
Onion Soup
Soupe à l'oignon
Classic French onion soup, typically made with beef broth and caramelized onions, topped with a crust of bread and melted cheese.
7.5
Leek and Foie Gras Terrine
Terrine de poireaux et Foie gras
A terrine made with leeks and foie gras (fattened duck or goose liver). It is a rich and flavorful appetizer, often served chilled.
7.5
6 Burgundy Snails (12 snails + 4€)
Les 6 escargots de Bourgogne (12 escargots + 4€)
Snails prepared in the Burgundy style, typically baked in their shells with garlic, parsley, and butter. You can order 6 more snails for an additional 4€.
7.5
Charcuterie Plate
Assiette de charcuterie
A selection of cured meats, such as ham, sausage, and pâté, often served with bread, cheese, and pickles.
7.5
Marinated Salmon and Anchovies
Saumon et anchois marinés
Salmon and anchovies that have been marinated, likely in oil, vinegar, and herbs. This is a flavorful and savory appetizer.
7.5
Crispy Fresh Goat Cheese with Honey
Croustillant de chêvre frais et miel
Fresh goat cheese wrapped in a crispy pastry and drizzled with honey. The combination of creamy, tangy cheese with sweet honey creates a delightful appetizer.
7.5
Main Courses to choose
Plats au choix
Beef Tartare, knife-cut from rump steak
Tartare de bœuf coupé au couteau dans du rumsteck
Raw beef that has been finely chopped and mixed with seasonings, such as onions, capers, and Worcestershire sauce. It is traditionally served with an egg yolk and toast.
17
Entrecote 220g
Entrecôte 220g
A 220-gram ribeye steak, a flavorful and tender cut of beef.
17
Duck Breast with Cassis Sauce
Magret de Canard sauce cassis
Duck breast served with a sauce made from cassis (blackcurrant) liqueur. The sauce adds a sweet and fruity flavor to the rich duck meat.
17
Veal Kidneys with Old-Fashioned Mustard Sauce
Rognons de Veau sauce moutarde à l'ancienne
Veal kidneys cooked in a sauce made with old-fashioned mustard (mustard with whole grains). This is a classic French dish with a strong, savory flavor.
17
Duck Confit
Confit de Canard
Duck that has been preserved in its own fat, resulting in a rich and flavorful dish. The duck is typically roasted or pan-fried to crisp the skin.
17
Salmon Steak with Red Bell Pepper Coulis
Pavé de Saumon coulis de poivrons rouges
A salmon steak served with a coulis (thick sauce) made from red bell peppers. The sweet and slightly smoky flavor of the peppers complements the richness of the salmon.
17
Cod Loin with Chorizo Sauce
Dos de cabillaud, sauce chorizo
Cod loin served with a sauce made from chorizo sausage. The spicy and smoky flavor of the chorizo adds a kick to the mild cod.
17
Pan-fried Frog Legs with Butter and Garlic
Cuisses de grenouilles poêlées au beurre et à l'ail
Frog legs that have been pan-fried with butter and garlic. This is a classic French delicacy with a delicate flavor.
17
Beef Bourguignon
Bœuf Bourguignon
A classic French beef stew braised in red wine, typically with mushrooms, onions, and bacon. It is a rich and hearty dish.
17
Desserts to choose
Desserts au choix
Molten Chocolate Cake, ice cream of your choice
Mi-cuit au chocolat, glace au choix
A chocolate cake with a molten center, served with a scoop of ice cream of your choice.
7.5
Crème brûlée with 4 spices
Crème brûlée aux 4 épices
A classic French custard dessert with a brittle caramelized sugar crust, flavored with a blend of four spices (typically cinnamon, nutmeg, cloves, and ginger).
7.5
Apple Rhubarb Crumble
Crumble pomme rhubarbe
A dessert made with apples and rhubarb, topped with a crumbly mixture of flour, butter, and sugar.
7.5
Crêpe flambéed with Cointreau
Crêpe flambée au Cointreau
A thin pancake that is flambéed (ignited) with Cointreau, an orange-flavored liqueur. This adds a warm, citrusy flavor to the crêpe.
7.5
Tarte Tatin with fresh cream
Tarte Tatin crème fraîche
An upside-down apple tart, caramelized in butter and sugar, served with fresh cream.
7.5
Ice Cream Sundae (3 scoops of your choice)
Coupe de glace (3 boules au choix)
An ice cream sundae with three scoops of your choice of ice cream flavors.
7.5
Cheese Plate
Assiette de Fromage
A selection of cheeses, often served with bread, fruit, and nuts.
7.5