Le Coucou is now offering a 2-course lunch for $69 per person, which includes hors d’œuvres and plats. Dessert is not included. Click here to view our lunch dessert menu.
Please let your server know of any food allergies.
The kitchen is able to accommodate most dietary requirements, such as gluten intolerance.
Hors d’oeuvres
Consommé a l’alsacienne
“triple” consommé with gewürztraminer, sauerkraut dumplings
Poireaux vinaigrette
leeks, hazelnuts
Thon à l’espelette*
yellowfin tuna, scallop, espelette oil, spring onions
Tartare de Bœuf*
Hand chopped prime filet, traditional condiments
with Caviar + 74
Oeuf mayonnaise au tourteau
hard boiled egg with mayonnaise, peekytoe crab
Salade verte au parmigiano « extra vecchio »
lettuces, cucumber, herbs, 5-year parmesan, white anchovy vinaigrette
Avocat crevette
organic avocado, shrimp dressed with French cocktail sauce
Galantine de pintade et foie gras à la chartreuse
guinea hen and foie gras roulade, yellow chartreuse gelée, haricots verts, iberico ham
Aubergine voyageuse
glazed eggplant, sauce tonnato
Plats
Thon grillé, garniture niçoise*
grilled tuna, haricots verts, tomato, potato, anchovy,
olive and caper, quail egg, sherry vinaigrette
Canette aux abricot +18
duck breast with apricots, “gibelotte” of the rest with chanterelles
Quenelle de brochet, sauce américaine
pike mousse, lobster sauce
Homard “Bourse et la Vie” +23
Maine lobster, green peppercorns, cognac and cream,
pommes dauphine
Vol-au-vent Coucou
sweetbreads, lobster, mushroom, vermouth cream
with tomato, pâte feuilleté
‘Crepinette’ de volaille au foie gras
chicken and foie gras, last year’s pear, pommes purée
Poulet au citron
half heritage chicken, lemon and thyme
Paleron de boeuf, sauce chateaubriand*
prime flat iron, jus with white wine and herbs
Filet de boeuf, sauce au poivre* +19
prime filet, sarawak green peppercorn sauce
