Around a Cocotte
Starters
- Duck Terrine
- Rabbit pressé
- Herring Fillet
- Starter/Soup of the Day
Cocotte Ravoux
The cocotte changes weekly depending on the creative vision of our chef and the availability of fresh ingredients from the market.
In March:
7 - 15 March: Veal shoulder cut prepared in the Bourguignon style
8 to 22 March: Lamb shank confit with thyme jus
25 to 29 March: Country-style young cockerel roast
Cheese
Platter with three different kinds of cheese. Cheese selections vary according to availability.
Desserts
- Chocolate Mousse
- Craquelin pastry with seasonal fruit
- Artisanal ice-cream
- Dessert of the Day
*All dishes are prepared on the premises by our head chef using fresh ingredients.
This menu is for information purposes only and may be modified over the course of the season.
Our prices included VAT (10%) and service charges (15%), except on drinks.
OPENING TIMES
2025 Season:
From 5 March to 23 November
From Wednesday to Sunday:
From 12 p.m. to 6 p.m . (last order 5.30 p.m)
EXCEPTIONNAL OPENING
EASTER MONDAY 21 APRIL
PENTECÔTE MONDAY JUNE 9
14 JULY MONDAY
UNTIL 7:00 p.m. (without reservation from 5:30 p.m. – last visit departure at 6:30 p.m.)
Book a table
Book a table
