S U M M E R 2 0 1 9 C A U X / M O N T R E U X

S I N C E 1 9 5 9 .

Le CouCou

BIENVENUE!WELCOME!WILLKOMMEN!BENVENUTO!

A P E R I T I F - T O S H A R E .

P L A N C H E T T E D U C O U C O U .

Charcuteries et fromages de la fromagerie de Montreux.

CouCou Platter, meats and mountain cheeses of the Montreux dairy.

2 9

P L A N C H E T T E D E F R O M A G E S D E M R . F R I O U D M A Î T R E F R O M A G E R .

Cheese platter of the Montreux dairy by M. Frioud, master cheesemaker.

2 3

D I P S D E L É G U M E S C R O Q U A N T S F R A I S E T T A P E N A D E .

Our fresh crunchy vegetable dips and tapenade.

1 6

B R U S C H E T T A D I B U F F A L A .

1 2

P L A N C H E T T E D E V I A N D E S É C H É E D E N O S M O N T S .

Regional dried meat platter.

2 9

Le CouCou

E N T R É E S - A P P E T I Z E R S

C A R P A C C I O D E B Œ U F D E L A R É G I O N , R O Q U E T T E E T P A R M E S A N .

Our beef carpaccio of the region with roquette and parmesan.

2 6

C E V I C H E D E S A N D R E D U L A C , P E P S A G R U M E S .Lake pike perch ceviche, citrus peps.

2 3

S A L A D E C É S A R A V E C V O L A I L L E F E R M I È R E B R A I S É E .

Our Caesar salad with braised poultry.

2 6

S A L A D E F R I S É E A U F R O M A G E D E C H È V R E D E L A F A M I L L E S O T T A S D E G L I O N / M O N T R E U X .

Curly lettuce and goat cheese from the Sottas family in Glion.

2 5

L ' A V O C A T , L A F R A I S E E T L E S A S P E R G E S C R O Q U A N T E S , H U I L E F I N E E T T A N I N S D E B A S A L M I Q U E .

Avocado, strawberry and crisp aspargus, fine oil and basalmic tannins.

2 1

G A S P A C H O M A I S O N D U J O U R .Chef’s gaspacho.

1 8

Le CouCou

P A R I S I E N N E D E B Œ U F D U P A Y S E T S O N O S À M O E L L E .

Pomme macaire, jus corsé aux échalottes.

Parisian beef and marrowbone, roasted potatoe.

4 2

T A R T A R E D E B Œ U F P R É P A R É M I N U T E P A R V O S C H E F S .

Toasts, frites et saladine.

Beef tartar minute by our Chef served with chips and salad.

3 6

C O U C O U B U R G E R À L A V I A N D E B I O D E N O T R E V I L L A G E .

Un délicieux burger de notre ami et voisin David Huber, éleveur de bœufs bio race d’Aubrac

à Caux/Montreux. Frites et saladine.

The Bio Coucou Burger made from bio meat of our village of Caux/Montreux.

3 2

C A R P A C C I O D E B ΠU F , S A L A D I N E E T F R I T E S .

Our beef carpaccio of the region served with chips and salad.

3 4

C Ô T E D E C O C H O N D E N O S M O N T S T E N D R E E T J U T E U S E . 3 6

Rib of pork from our mountains, aged on the bone.

S U P R Ê M E D E V O L A I L L E F E R M I È R E , J U S A U T H Y M .

Premium farm poultry supreme, thyme sauce.

2 8

C A R R É D ’ A G N E A U E N C U I S S O N D O U C E , H E R B E S D ' A L P A G E S .

Rack of lamb in soft cooking with herbs of our alpine pastures.

4 2

P Ê C H E D U L A C S E L O N L ’ A R R I V A G E D U J O U R .

Lake fishing according the arrival of the fishermen.

3 2

R I S O T T O V É G É T A R I E N D U M O M E N T .

Vegetarian risotto.

2 8

Nos garnitures changent toutes les semaines selon la saison et les arrivages de nos maraîchers.

Our toppings change weekly depending on the season and the shipments of our growers. 

Le CouCouL E S P L A T S Q U E N O U S A I M O N S !

D I S H E S T H A T W E L O V E !

P L A T S D E T R A D I T I O N D U C O U C O U !T R A D I T I O N A L D I S H E S O F C O U C O U !

C R O Û T E G R A T I N É E A U F R O M A G E C O M P L È T E .

Gratinée de fromage, pain, vin blanc, jambon de pays, œuf parfait.

Full cheese croûte gratin with bread, white wine, ham and perfect egg.

2 6

C R O Û T E G R A T I N É E A U F R O M A G E S I M P L E .

Gratinée de fromage, pain, vin blanc.

Cheese croûte gratin with bread, white wine.

2 0

F O N D U E A U F R O M A G E D E L ' A L P A G E D E J A M A N .

- Charcuteries de montagne en supplément, 12.- /personne.

Local cheese fondue of Jaman (farm up to the CouCou).

- Accompanied by cured meats of the mountain (extra – Chf. 12.- / person).

2 4

Nos fondues sont servies avec du pain. En sus sur simple demande : pommes de terre grenaille et salade.

All our fondues are served with bread. On demand : grenaille potatoes and salad.

F O N D U E T O M A T E & F R O M A G E D E L ' A L P A G E D E J A M A N .

- Charcuteries de montagne en supplément, 12.- /personne.

Local cheese and tomato fondue of Jaman (farm up to the CouCou).

- Accompanied by cured meats of the mountain (extra – Chf. 12.- / person).

2 6

F O N D U E C H A M P A G N E , T R U F F E S & F R O M A G E D E L ' A L P A G E D E J A M A N .

- Charcuteries de montagne en supplément, 12.- /personne.

Local Cheese Fondue of Jaman (farm up to the CouCou), truffles, champagne, a unique fondue!

- Accompanied by cured meats of the mountain (extra – Chf. 12.- / person).

3 2

Le CouCou

Accompagnement de frites, sauces et saladine.

Accompanied by fries and salad.

L E C O Q U E L E T R Ô T I O U B B Q E N F O N C T I O N D E L A M É T É O .

La signature historique du CouCou, un hommage à Charles & Vera Rust qui ont ouvert cet

établissement en 1959. Accompagnement de légumes aromatisés au jus de cuisson.

Roasted Cockerel or BBQ according to the weather.

The historic signature of the CouCou, a tribute to Charles and Vera Rust who opened this unique

place in 1959. Roasted cockerel in the rotisserie, or in the fireplace depending on the season.

Accompanied by vegetables sweetened with cooking juices.

3 4

U N I Q U E M E N T E N T E R R A S S E , L E S B R A S É R O S .B R A S É R O S O N T H E T E R R A C E .

B R A S É R O A U B O E U F L O C A L .Brasero & local beef.

4 2

B R A S É R O A L A V O L A I L L E D E G R U Y È R E .

Brasero & chicken from Gruyères.

3 6

B R A S É R O M I X , B O E U F L O C A L & V O L A I L L E D E G R U Y È R E .

Mix brasero, local beef & chicken from Gruyères.

4 0

N O S E N F A N T S , N O S A M O U R S .O U R C H I L D R E N , O U R L O V E S .

S T E A C K - F R I T E S , L É G U M E S .

Beef steack and fries

1 2

P O U L E T - F R I T E S , L É G U M E S .

Chicken and fries

1 2

L A B R O C H E , T R A D I T I O N D U W E E K - E N D D E P U I S 1 9 5 9 .T H E R O T I S S E R I E , W E E K - E N D T R A D I T I O N S I N C E 1 9 5 9 .

Le CouCou

Le CouCouMontreux

F R O M A G E - C H E E S E .

A S S I E T T E D E F R O M A G E S D U F R O M A G E R D E M O N T R E U X .

A selection of matured cheeses from the Montreux Dairy.

1 2

D E S S E R T S , G L A C E S E T P Â T I S S E R I E S M A I S O N .H O M E M A D E D E S S E R T S , I C E C R E A M S .

T A R T E T A T I N E T S A C R È M E G L A C É E À L A V A N I L L E .

The tart Tatin and vanilla ice cream.

1 2

M E R I N G U E S , C R È M E D O U B L E D E L A G R U Y È R E E T F R U I T S R O U G E S .

- Avec supplément boule de glace vanille, + 4 Chf.

Double cream and meringues of Gruyère, red fruits.

- With extra scoop of vanilla ice cream, + 4 Chf.

1 4

G Â T E A U D E V I N C U I T F R I B O U R G E O I S .

Cooked wine cake, a Fribourg speciality.

1 2

M O E L L E U X A U C H O C O L A T E T S A G L A C E V A N I L L E .

10 minutes de cuisson.

Chocolate cake and vanilla ice cream. 10 mn. cooking.

1 2

C O U P E G L A C É E D A M E B L A N C H E . 1 2

C O U P E G L A C É E C O L O N E L . 1 2

G L A C E S E T S O R B E T S M Ö V E N P I C K , L A B O U L E .

Chocolat Suisse, Vanille, Café, Caramel, Citron, Double Crème, Passion mangue, Abricots

valaisans, Stracciatella, Kirsch de Zug.

Ice cream and Mövenpick Sorbets, scoop.                                                                                

Swiss Chocolate, Vanilla, Café, Caramel, Lemon, Double Cream, Passion Fruit and Mango, Apricots

from Valais, Stracciatella, Kirsch from Zug.

4

Le CouCou

A B O U T Y O U & U S !

V O T R E É Q U I P E D U C O U C O U / Y O U R C O U C O U T E A M :

Directeur : Jérôme Miserez.

Responsable Restauration : Quentin Wald.

Chefs de cuisine : Yohann Mezergues & Maxime Magnien.

Réalisation : Famille Mayer.

A L L E R G I E S :

Nous sommes à votre écoute. Sur demande, nos collaborateurs vous donneront les

informations sur les ingrédients qui peuvent déclancher des allergies ou des intolérances

alimentaires.

Allergies? We're at your disposal! On request, our employees will gladly provide you with

information about the ingredients which can trigger food allergies or intolerances.

O R I G I N E D E N O S P R O D U I T S / O R I G I N O F O U R P R O D U C T S :

Bœuf/Porc/Veau (Suisse), Charcuterie (Suisse), Volaille (Suisse), Pêche (Suisse), Légumes

(Suisse), Agneau (Australie).

Beef/pork/veal (Switzerland), Meats (Switzerland), Poultry (Switzerland), Fish (Switzerland),

Vegetables (Switzerland), Lamb (Australia).

T R I P A D V I S O R & C O . :

Nous sommes là pour vous, impliqués et à votre service. Faites nous part de vos

encouragements et de nos axes de progrès.

We are here for you and at your service. Tell us about your encouragement and our areas for

improvement.

Le CouCou

S I N C E 1 9 5 9 .

S U M M E R 2 0 1 9 C A U X / M O N T R E U X

Le CouCouS I N C E 1 9 5 9 .

+ 41 (0) 21 961 25 91#COUCOUMONTREUXRESERVATION@COUCOUMONTREUX.COM HOTEL, BAR, SNACK & FONDUES, OPEN 7/7, 8-22H.RESTAURANT, OPEN FOR LUNCH & DINER FROM WEDNESDAY TO SUNDAY.

J O I N U S !. T R A L A L A M O N T R E U X , D E S I G N & L I F E S T Y L E H O T E L .. V E V E Y H O U S E , C O S Y R O O M S I N T H E H E A R T O F V E V E Y .. B L A B L A V E V E Y , R E S T A U R A N T - B A R & B L A B L A B A R , D J / L I V E M U S I C .. P R I N C E S S E B O R A L O D G E & S P A , I L E S A I N T E - M A R I E / M A D A G A S C A R .