A plate with beef tartare, bread slices, mixed salad, and tomatoes sits on a wooden table. Behind the plate, there is a glass of rosé wine. The background features a wooden chair and a blurred wooden wall.

Salads

File Mignon Steak Tartare

New

Filet mignon steak tartar served with baguette sticks, seasoned with olive oil, salad or potato chips

Ingredients

Beef (filet mignon), baguette (organic wheat flour enriched with iron and folic acid, water, levain and salt), tomato, tartar sauce (black peppercorns, sea salt, capers, Dijon mustard, mayonnaise, Worcestershire sauce, ketchup, red onion), mixed leaves (iceberg lettuce, red lettuce and watercress), gherkins, vinaigrette sauce (extra virgin olive oil, soybean oil, white wine vinegar, Dijon mustard, red wine vinegar and salt), pesto sauce (extra virgin olive oil, basil and salt) and parsley.

Simplicity According to Alain

Our founder

Alain Coumont was born into a family of cooks. His grandparents had a restaurant, his father was a chef, and his aunt Simone was a talented pâtissier who baked tarts every Saturday for the whole family to devour on Sunday. When he was 6 years old, Alain began reading from the two cookbooks on the shelf at home. He taught himself to cook by reading recipes and hints from famous chefs. His first creations were chocolate mousse, cream puffs, and eclairs. Little did he know…

A man in a blue shirt stands smiling in a golden wheat field, holding a round loaf of bread. Tall trees and green foliage are visible in the background under a cloudy sky.

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