Le Bouchon menu

Le Bouchon dinner menu examples

Examples from SeEat’s September 10, 2026 capture, checked against the dinner PDF linked on the official website September 30. This is a dated preview, not a guarantee of the complete menu or today’s seasonal dishes.

Three main-course comparisons

Choose by preparation, sauce and sides. These are menu comparisons, not ranked favorites.

Choose the sauce as well as the steak

Steak Frites

The menu pairs grilled top-sirloin with hand-cut fries, then lists maître d’ butter, sauce au poivre and “Manion” style as choices. Say which option you want. Ask what Manion style includes instead of assuming all listed sauces come together.

Roast chicken with potatoes and green beans

Poulet Rôti

Choose this direction if you want roast chicken with Robuchon potatoes, haricot vert and chicken-skin jus. Compare those listed sides with Steak Frites’ fries, rather than choosing only between chicken and beef.

Trout inside puff pastry

Truite Des Fjords en Croûte

Consider this if you want fish wrapped in pastry, with English pea mousse, sorrel sauce and smoked trout roe. It offers a different preparation from the roast chicken; “trout” here does not mean a plain grilled fish fillet.

AI reference images · not photographs of the restaurant’s actual dishes

Read the format before choosing

Three details make this dinner menu easier to navigate.

1. 01

   Separate steak choices from accompaniments

   Steak Frites already lists fries. Butter, au poivre and Manion style are choices to clarify when ordering, rather than three extras to assume are included together.

2. 02

   Choose the duck format deliberately

   Canard Rôti appears under Plats Pour 2 as a whole roasted duck, with sauce Bigarade, duck-fat spätzle and duck-bacon cabbage. Compare this for-two format with the other mains and confirm the serving arrangement for your table.

3. 03

   Read beyond a vegetable name

   Onion soup lists beef broth, the onion tart lists bacon, Salade Lyonnaise lists lardons and egg, and Morels on Toast lists chicken jus. If those ingredients affect your choice, ask about the full preparation before ordering.

French names that clarify the order

En croûte

The trout entry specifically says it is wrapped in puff pastry. Use that detail to distinguish it from an unwrapped fish preparation.

Haricot vert / jus

Poulet Rôti names green beans and chicken-skin jus alongside the potatoes. Read them as part of that chicken’s listed accompaniments.

Soupe / tarte à l’oignon

The soup lists beef broth, Gruyère and croutons. The tart lists caramelized onions, raclette and bacon. The shared onion ingredient does not make them the same kind of dish.

Plats Pour 2

This heading identifies a for-two format. Canard Rôti is the duck dish underneath it, not another version of the chicken main.

Le Bouchon menu questions