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Omelette Nature
Plain omelet
- 11
Omelette du Bouchon (Jambon, Champignons, Fromage)
Bouchon omelet (ham, mushrooms and Swiss cheese)
- 13
Omelette Plate à L'espagnole
Flat Spanish ratatouille omelet
- 13.5
Omelette au Fromage de Chèvre et Tomates Fraîches
Goat cheese and fresh tomato omelet
- 13
Omelette aux Légumes Frais
Vegetable omelet
- 13
"Piperade" Omelette Basque
Red bell pepper, prosciutto, and piment d'Espelette omelet
- 13.5
Omelette au Saumon Fumé
Smoked salmon omelet
- 13.5
Omelette Florentine
Spinach omelet
- 11.5
Omelette de la Façon Dont Vous Aimez (Trois Ingredients Maximum)
Omelet the way you like (three item maximum)
- 14
Oeufs Bénédictes (Seulement Le Week-End)
Eggs benedict (only on weekends)
- 15
Deux Oeufs Préparés de la Façon Que Vous Souhaitez Avec Bacon Ou Pork Patties
Two eggs any way you like with Canadian bacon or pork patties
- 10.5
Petit Déjeuner à la Française (Café au Lait, Pain, Beurre, Confiture)
The traditional French breakfast (café au lait, French bread, jam and butter)
- 10
Les Pains Perdus
French toasts
- 10
Plain Pancakes (Nature)
- 10
Blueberry Pancakes (Myrtilles)
- 11
Banana Pancakes (Banane)
- 11
Raspberry Pancakes (Framboises)
- 11
Chocolate and Walnut Pancakes (Chocolat Noix)
- 11
Salade de Fruits Maison
Fresh fruit salad
- 9.5
Salade de Fruits Frais Maison Avec Yaourt
Fresh fruit salad with yogurt
- 11
Les Tartines Provençales
Open face sandwich: Ratatouille Niçoise and white ham. Black olive tapenade, pine nuts and prosciutto di Parma
- 15.5
Croque Monsieur
Ham and melted Swiss cheese on French baguette
- 14.5
Sandwich Jambon Cru de Parme et Mozzarella - Tomate - Huile de Basilic
Sandwich prosciutto di Parma and mozzarella with fresh tomato on French baguette
- 16.5
Beef Filet "Chainette"
On French baguette, with fresh tomato and salad. Served with French fries
- 17.5
Soupe du Jour
Soup of the day
- 9
Gratinée Lyonnaise
Onion soup topped with Swiss cheese
- 11
La "Cervelle de Canut" Du Bouchon
Traditional Lyon's cheese spread
- 15.5
Escargots en Persillade
Snails in a garlic and parsley butter
- 16.5
Assiette de Jambon Cru de Parme, Tomate Fraîches Mozzarella - Huile de Basilic Maison
Prosciutto di Parma and mozzarella platter - homemade basil oil and fresh tomatoes
- 18.5
La Tomate Lotus
Roasted jumbo tomato with goat cheese and prosciutto di Parma, side of salad
- 17.5
Salade du Bouchon Chèvre Chaud - Beurre Blanc Sauce au Vin Rouge
Warm goat cheese salad with red wine dressing
- 14.5
Salade d'Endives à la Fourme d'Ambert et aux Noix
Belgian endive with French blue cheese and walnuts
- 17.5
Salade Cesar
Caesar salad plain
- 12
Salade Maison
House salad, butter lettuce, homemade dressing
- 12
Tarte à L Oignon, Brie Tiède Légèrement Fondu Roquette et Endive, Vinaigrette Provençale
Onion tart with melted brie cheese, endive and arugula, Provençal dressing
- 18.5
Terrine de Foie Gras de Canard à Ma Façon, Toasts Tièdes
Homemade duck foie gras terrine my way with toasts
- 28
Pico Provencal, Fromage de Chévre Servi Tiède, Ail et Tomates Confites, Pignons Olives Noires, Jus D'agneau et Huile de Basilic Maison
Provencal pico goat cheese served in a pot, lamb jus, tomato and garlic confit, black olives and homemade basil oil
- 25.5
Assiette de Charcuterie Confiture à l'Oignon Maison
French pâté and saucisson sec, prosciutto di Parma, brie, homemade onion jam
- 23.5
Carpaccio de Tomates Jaunes et Rouges au Thon Frais, Huile de Basilic Maison
Small pan seared tuna with a carpaccio of yellow and red tomato, homemade basil dressing
- 19.5
Tartare de Saumon Frais et Fumé, Crème aux Échalotes et Citron Vert*
Smoked and fresh salmon tartar with lime and shallot, cream sauce
- 18.5
Bar du Chili Poêlé, Avec Purée de Petit Pois et Beurre de Truffe Noir
Seared Chilean Sea bass, sweet pea puree and Black Truffle butter
- 49.5
Steak de Thon Grillè - Sauce aux Champignons Portobello et Pois Gourmands
Grilled tuna steak, Portobello mushroom sauce and snow peas
- 33
Pavé de Saumon Rôti - Ratatouille Niçoise, Huile de Basilic Maison
Roasted salmon served with Niçoise ratatouille and homemade basil oil
- 28.5
Les Moules Marinières Pommes Frites Comme à Bruxelles
Fresh steamed mussels with white wine and shallots served with French fries
- 29.5
La Fricassée de Volaille à l'Ancienne, Risotto aux Cèpes et Biscuit de Parmesan
Chicken fricassée served with a porcini mushroom risotto and parmesan biscuit
- 29.5
Les Deux Cuisses de Canard Confites Maison Pommes de Terre Rôties à la Graisse de Canard, Sauce aux Cèpes Secs
Two homemade duck legs confit, cooked in its own fat with roasted potatoes
- 37.5
Le Carré d'Agneau Rôti Nouvelle-Zélande aux Herbes de Provence, Haricots Blancs au Pistou, Jus Simple
New Zealand roasted rack of lamb with Provence herbs served with white beans and basil pesto
- 35.5
Le Filet Mignon de Bœuf Poêlé, Sauce au Poivre Vert-Frites et Salade (8 Oz Angus)
Pan seared beef filet mignon Angus, green peppercorn sauce, French fries & salad
- 46
Steak Tartare Coupé au Couteau, Salade et Pommes Frites (8 Oz Angus)*
Beef tenderloin steak tartar Angus, salad and French fries
- 46
Traditionnel Bœuf Bourguignon, Fettuccine (Joues de Veau)
Traditional French red wine beef stew (made with veal cheeks) Fettuccine pasta
- 45
Traditionnelle Tarte des Soeurs Tatin Crème Anglaise
Caramelized apple pie "Tarte Tatin" (served warm) with English cream
- 12
Crème Brûlée à la Vanille de Madagascar
Crème brûlée with Madagascar vanilla bean
- 10.5
Mousse au Chocolat, Crème Anglaise
Chocolate mousse served with English cream
- 11.5
Chocolat Liégeois
Soft chocolate pudding with whipped cream
- 10
Assiette de Fromages
Cheese platter
- 18.5
Soupe du Jour
Soup of the day
- 9
Gratinée Lyonnaise
Onion soup topped with Swiss cheese
- 11
La "Cervelle de Canut" Du Bouchon
Traditional Lyon's cheese spread
- 15.5
Escargots en Persillade
Snails in a garlic and parsley butter
- 16.5
La Tomate Lotus
Roasted jumbo tomato with goat cheese and prosciutto di Parma, side of salad
- 18.5
Salade du Bouchon Chèvre Chaud - Beurre Blanc Sauce au Vin Rouge
Warm goat cheese salad with red wine dressing
- 14.5
Salade d'Endives à la Fourme d'Ambert et aux Noix
Belgian endive with French blue cheese and walnuts
- 17.5
Salade Cesar
Caesar salad plain
- 12
Salade Maison
House salad, butter lettuce, homemade dressing
- 12
Tarte à L Oignon, Brie Tiède Légèrement Fondu, Roquette et Endive, Vinaigrette Provençale
Onion tart with melted brie cheese, endive and arugula, Provençal dressing
- 18.5
Terrine de Foie Gras de Canard à Ma Façon, Toasts Tièdes
Homemade duck foie gras terrine my way with toasts
- 28
Pico Provencal, Fromage de Chévre Servi Tiède, Ail et Tomates Confites, Pignons Olives Noires, Jus D'agneau et Huile de Basilic Maison
Provencal pico goat cheese served in a pot, lamb jus, tomato and garlic confit, black olives and homemade basil oil
- 25.5
Assiette de Charcuterie Confiture à L'oignon Maison
French pâté and saucisson sec, prosciutto di Parma, brie, homemade onion jam
- 23.5
Carpaccio de Tomates Jaunes et Rouges au Thon Frais, Huile de Basilic Maison
Small pan seared tuna with a carpaccio of yellow and red tomato, homemade basil dressing
- 19.5
Tartare de Saumon Frais et Fumé, Crème aux Échalotes et Citron Vert*
Smoked and fresh salmon tartar with lime and shallot, cream sauce
- 18.5
Bar du Chili Poêlé, Avec Purée de Petit Pois et Beurre de Truffe Noir
Seared Chilean Sea bass, sweet pea puree and Black Truffle butter
- 49.5
Steak de Thon Grillé - Sauce aux Champignons Portobello et Pois Gourmands
Grilled tuna steak, Portobello mushroom sauce and snow peas
- 33
Pavé de Saumon Rôti - Ratatouille Niçoise, Huile de Basilic Maison
Roasted salmon served with Niçoise ratatouille and homemade basil oil
- 28.5
Les Moules Marinières Pommes Frites Comme à Bruxelles
Fresh steamed mussels with white wine and shallots served with French fries
- 29.5
La Fricassée de Volaille à L'ancienne, Risotto aux Cèpes et Biscuit de Parmesan
Chicken fricassée served with a porcini mushroom risotto and parmesan biscuit
- 29.5
Les Deux Cuisses de Canard Confites Maison Pommes de Terre Rôties à la Graisse de Canard, Sauce aux Cèpes Secs
Two homemade duck legs confit, cooked in its own fat with roasted potatoe
- 37.5
Le Carré d'Agneau Rôti Nouvelle-Zélande aux Herbes de Provence, Haricots Blancs au Pistou, Jus Simple
New Zealand roasted rack of lamb with Provence herbs served with white beans and basil pesto
- 35.5
Le Filet Mignon de Bœuf Sauce au Poivre Vert Frites et Salade (8 Oz Angus)
Pan seared beef filet mignon Angus, green peppercorn sauce, french fries and salad
- 46
Steak Tartare Coupé au Couteau, Salade et Pommes Frites (8 Oz Angus)*
Beef tenderloin steak tartar Angus, salad and French fries
- 46
Traditionnel Bœuf Bourguignon, Fettuccine (Joues de Veau)
Traditional French red wine beef stew (made with veal cheeks) Fettuccine pasta
- 45
Traditionnelle Tarte des Soeurs Tatin Crème Anglaise
Caramelized apple pie "Tarte Tatin" (served warm) with English cream
- 12
Crème Brûlée à la Vanille de Madagascar
Crème brûlée with Madagascar vanilla bean
- 10.5
Mousse au Chocolat, Crème Anglaise
Chocolate mousse served with English cream
- 11.5
Chocolat Liégeois
Soft chocolate pudding with whipped cream
- 10
Assiette de Fromages
Cheese platter
- 18.5
Mimosa
- 11
- 42
Kir
Chardonnay and creme de cassis
- 12
Kir Royal
Sparkling wine and creme de cassis
- 14
Veuve Parisot
Sparkling wine
- 11
- 42
Chardonnay, La Croix du Pin, Pays d'Oc 2019
Fresh fruit forward chardonnay with perfect acidity
- 12
- 43
Sancerre, La Silicieuse Michel Girault 2018
Intense and lively with rich concentrated citrus and passion fruit. Complimented with layers of limestone, dill and sage. Complex and well balanced
- 14
- 75
Chablis, Domaine du Colombier 2019
Refreshing, clean and expressive. Flavors of green apple, key lime, chalk, and limestone dance in harmony
- 13
- 49
Muscadet Sevre & Maine Sur Lie Chateau De La Jouseliniere 2017
High acidity, medium body and flavors of creamy oak with citrus fruit
- 13
- 49
Sauvignon Blanc, Parlez Vous 2017
Notes of white flowers and tropical fruits
- 12
- 43
Rose Lavendette, Alpes de Hautes Provences
This Rose is produced from traditional regional, grapes including Syrah, a red grape variety which gives the wine its structure, its color and its aromas of red berries, with a scent of Violets
- 12
- 48
Pouilly Fumé, Domaine de la Grappe d'Or 2017
Pale yellow fruit with a pronounced bouquet of white currant. Dry, lively, and fresh with well-defined fruit. From the opposite bank to Sancerre, this wine is complexa, bold, and floral
- 50
Chassagne-Montrachet, Vincent Bachelet 2016
Intense fruit, minerality, smoke and delicate toasty flavors imparted by oak barrel fermentation and aging
- 105
Meursault, Colin Barollet 2015
Wonderfully structured, with a complex nose of white flowers and fruit. Shows an elegant finish complimented by nutty tones on the palate
- 115
Pouilly Fuissé, R Dutoit "Les Vieilles Vignes" 2018
The harvest is done by hand when the grapes are at their best. The wine goes directly into thermos-regulated tanks to begin fermentation
- 60
Sauternes 1er Grand Cru Classe Cht de Rayne Vigneau WS 92, 2005
80% Semillon, 20% Sauvignon Blanc. The color is gold with notes of exotic fruits and marmalade
- 90
Château Minuty, Côtes de Provence Rosé et OR 2017
Pale with crystal reflections, intense aromas of citrus fruits and white flowers. Complex with an intense freshness and finesse which offers pink grapefruit and white peach
- 120
Côtes du Rhône, Guigal 2017
Ripe plum and red currant with notes of licorice and roasted herbs
- 13
- 55
Cabernet Sauvignon, O by Claude Vialade - Organic Wine
Red currant and cherry aromas with flavors of black cherry and hint of chocolate. Well-structured with a good finish
- 12
- 43
Merlot, La Croix du Pin Pays d'Oc 2020
Tobacco and licorice with roasted plum
- 12
- 43
Corsica, Le Chapeau Pinot Noir 2019
This wine comes from Corsica, a Mediterranean island in the south of France. A land of sun, beauty and passion: where the people are known for hospitality and tradition
- 12
- 43
Malbec, Les Comtes de Cahors, Cahors 2019
Powerful tannins and equally powerful juicy ripe red and black fruit. Lush and hedonistic
- 13
- 55
St Emilion Grand Cru Chateau Piney 2016
Elegant structure on the palate, which displays a medley of licorice and mineral overtones. Smooth, round, and well-balanced
- 14
- 75
Duo de Conseillante 2015 Appellation Pomerol, Grand Cru Classe Bordeaux, France
A deep, dark red with wonderful aromas of blueberries, black olives, and orange peel. Full body and deep, seamless tannins. Extremely long and polished. It goes on for minutes
- 275
Chateau Gloria 2014 Appellation St Julien, Bordeaux, France
Richly spicy with swatches of black fruit and dark tannins, this powerful wine also shows great elegance. Juicy fruits shine through the structure to give a wine with a good future
- 190
Graves, Château Fages 2018
Elegant structure and complex, red currant and plum fruit balanced with cedar bay leaf
- 60
Chateau L'Ermitage de Bel-Air 2018 Pomerol
Medium to full-bodied, it has a solid structure of ripe, rounded tannins and impressive freshness
- 117
Brouilly, Domaine Comte de Monspey - Cuvee Tradition
Deep ruby color. Aromas of fresh strawberries and prunes. Supple texture
- 52
Pommard, Domaine Germain Père & Fils 2019
Spicy and herbaceous with abundant red fruits and solid tannin structure
- 104
Gevrey-Chambertin, Clos Prieur 2020
Red boasts cherry, black currant, graphite and earth notes
- 140
Châteauneuf du Pape, Domaine Barville 2018
Tobacco and licorice with roasted plum, cherry, and meat note
- 90
Côte-Rôtie Guigal, Brune et Blonde 2015
Nose of herbs, leather, and blackberry. Medium-light body with pure, refined flavors
- 168
Gigondas, Vieux Clocher Nobles Terrasses 2018
The bouquet has a mild black berry aroma topped with dust, pepper. There is a hint of crème de menthe
- 80
Maynard's Fine Ruby Porto
Fresh and soft fruits with a rich plumy texture
- 12
Maynard's Fine Ruby Porto 20 Years
Complex with intense dried fig and raisin notes
- 14
Veuve Parisot Brut Saumur
Sparkling wine
- 42
Pommery Champagne Brut Royal
- 135
Dom Perignon 2006
- 400
Heinken
- 7
Onion Soup
- 8.5
Soup of the Day
- 6.5
Escargot
In Garlic and Parsley Butter
- 13
Carpaccio of Tomato
With Two Grilled Jumbo Wild Shrimps (U7). Homemade Basil Oil Dressing
- 22
La Tomate Lotus
Roasted Jumbo Tomato with Goat Cheese and Prosciutto Di Parma
- 17
Bouchon Salad
Warm Goat Cheese Salad with Red Wine Dressing
- 12
Chicken Friscasse
Served with Porcini Mushroom Risotto and Parmesan Biscuit
- 29
New Zealand Roast Rack of Lamb
With Provence Herbs Served with White Beans and Basil Pesto
- 30
Roasted Salmon
With Sweet Pea Purée, Black Truffle Bouchon Butter
- 26
Grilled Tuna Steak
With Portabello Mushroom Sauce and French Green Beans
- 27
Tarte Tatin
Served Warm with English Cream
- 9.5
Chocolate Mousse
Served with English Cream
- 9
Onion Soup
- 8.5
Soup of the Day
- 6.5
Escargot
in garlic and parsley butter
- 13
Carpaccio of Tomato
with two grilled jumbo wild shrimps (U7), homemade basil oil dressing
- 22
La Tomate Lotus
Roasted jumbo tomato with goat cheese and prosciutto Di Parma
- 17
Bouchon Salad
Warm goat cheese salad with red wine dressing
- 12
Chicken Fricasse
served with a porcini mushroom risotto and parmesan biscuit
- 29
New Zealand Roasted Rack of Lamb
with provence herbs served with white beans and basil pesto
- 30
Roasted Salmon
sweet pea puree, black truffle, Bouchon butter
- 26
Grilled Tuna Steak
portobello mushroom sauce and french green beans
- 27
Tarte Tatin
Caramelized apple pie, served warm with English Cream
- 9.5
Chocolat Mouse
Served With English Cream
- 9
About
- 4.6 ( 42 reviews)
- 21-30, $$, $$$
- 3430 Main Hwy Coconut Grove 33133-5916
- 13054486060
| Day of the Week | Opening Hours |
|---|---|
| Monday | 9:30 - 22:00 |
| Tuesday | 9:30 - 22:00 |
| Wednesday | 9:30 - 22:00 |
| Thursday | 9:30 - 23:00 |
| Friday | 8:30 - 23:00 |
| Saturday | 8:30 - 22:00 |
| Sunday | Closed |
Cuisines
- 🥖 European
- 🥐 French
Dining Options
- 💺 Seating
- ♿ Wheelchair Accessible
- 🍽️ Table service
- 📅 Reservations
- 🍷 Serves Alcohol
- 💳 Accepts Credit Cards
- 🌳 Outdoor Seating
- 🍱 Lunch
- 🍽️ Dinner
- 🍳 Breakfast
Accepts Credit Cards
Recommended Reviews
4.6
Gina Uzan
This place deserves a 5 star review every time! We love this place from start to finish! We are never disappointed! Love love love this restaurant and the chef is a genius!
Edgard-Elvire Edorh
YOU WILL NEED TO RESERVE A TABLE..If you don’t wanna wait for 30 min before getting seated..Other than that..The dishes are really Tasty
Memphis Hebert
This place is my first choice place. Of all restaurants I know I love it most. I always suggests to my friends to go to that place. Whenever I want to go to a good dinner, this is the place that comes straightaway to my mind. best and food and a large menu.trained team, and agreeable ambience. Also important, the price is modest. I tell about this spot with great pleasure.
