The Chef and his team


Cyril Martin

La Coupole en vidéo

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Cyril Martin
Chef of La Coupole

A native of Lille, Cyril Martin found his calling at the age of 12 thanks to friends in the restaurant business. At their sides, the fascinated boy discovered a world full of colour and variety: it was the beginning of a lifelong passion.

Determined to make a career in cuisine, Cyril attended a hospitality school in Amiens, then worked outside Paris for five years before heading to the capital and falling for the charm and folklore of the city's brasseries.

Now, as Executive Chef at La Coupole, Cyril Martin puts all his talent and creativity at your service to bring you a menu that elegantly combines original recipes with timeless classics. This true epicurean likes to share his emotions through each of his dishes with sincerity and generosity of spirit.

He prefers fish, a delicate and complex product to prepare and one which lets him combine flavours, aromas and spices and give free reign to his sensibilities - to the delight of your taste buds.

Indian Lamb Curry

Recipe from the Chef

Indian Lamb Curry

Served since 1927 at La Coupole.

Read his recipe

  Indian Lamb Curry  

Indian Lamb Curry

Ingredients for 6 people:

  • - 3.5 kg lamb meat from shoulder or leg
  • - 10 cl sunflower oil
  • - 3 Golden Delicious apples
  • - 1 banana, sliced
  • - 1 tsp curry powder
  • - 1 tsp mild paprika
  • - 30 g shredded coconut
  • - 3 cloves of garlic, chopped
  • - 250 g onions, finely chopped
  • - ½ tbsp coarse salt
  • - 20 g flour
  • - 50 cl lamb stock
  • - 200 g tomatoes
  • - 50 g curly parsley
  • - 500 g Basmati rice
  • - 50 g butter
  • - Bouquet garni
  • - Mango chutney, chili and achars
Cut the lamb in pieces and brown for five minutes with one sliced apple and the banana. Add the onions and garlic.
After five minutes, add the curry powder, paprika and coconut. Stir and sprinkle with the flour. Add water or clarified lamb stock to cover.
Add the bouquet garni, season with salt and leave to cook over low heat for 1 to 1.5 hours.
Remove the meat from the sauce. Blend the sauce until smooth then return the lamb pieces to the pot. Let simmer slowly for 30 minutes.
Serve the lamb with diced apples sweated in butter, crushed tomatoes, chopped parsley and Basmati rice, without which the curry would be hopelessly incomplete.
The mango chutney, chili and achars are served as condiments in small bowls in keeping with tradition.

illustrations d'astuce


For tender, juicy meat, reheat the lamb pieces with a sliced banana.