Food Is Our Love Language: Valentine’s Day at Copain

Dear Love,

This Valentine’s Day, we wrote you a menu instead of a card.

One that starts softly, with oysters and bergamot ice. Fresh and bright. Warm bread and butter, because comfort is essential. Brioche with langoustine and lardo, because saltiness is part of love. An egg, perfectly poached, with cauliflower and truffle. Radicchio and tardive with grapefruit, sharp and honest. Chicken with beet and blackcurrant branch, deep and familiar. And to finish: chocolate madeleine, rose and white chocolate. Sweet, floral and impossible to forget. This is brunch. A menu that opens softly and finishes sweet, built for a slow Valentine’s morning at the table.

Dinner is a slower conversation. Five courses, with bread and butter always within reach. Oyster with bergamot to open the night. Langoustine tartare with sweet-and-sour pearl onions — layered, like us. Squid ink spaghetti with lardo and parsnip, silky and comforting. Pigeon with tardive, beet and blackcurrant branch: bold, dark, romantic. Goat’s cheese with nut bread, frozen yoghurt and quince jam. And once more, chocolate madeleine with rose and white chocolate, because some things deserve repetition.

Vegetarian options are available. And if you need gluten-free, lactose-free, or nut-free — we’ll take care of it. Just let us know upfront. Because love, after all, is paying attention.

Lastly, our best shot of a romantic poem, just for you:Roses are red, violets are blue, we made a menu, and saved a seat for you.

Meet us at the table.

With Love, Copain

A lovely two-tiered cake covered in piped cream