THE MENUS
DISCOVER OUR HOME CUISINE AND OUR TERROIR SPECIALTIES MADE OF FRESH AND LOCAL PRODUCTS
Vegetarian, gluten-free and vegan: welcome, we will adapt!
The allergens list is available on request.
Served for lunch and dinner from Friday, march 29 to Wednesday, April 3
55€ = entrée + plat + fromage or dessert
62€ = entrée + plat + fromage + dessert
75€ = entrée + poisson + viande + fromage + dessert
Amuses-bouche
Les entrées
Terrine of farmhouse chicken, foie gras, tarragon and
Artichoke, macadamia, apple coulis vinaigrette
or
First asparagus panna-cotta with two salmon marinated and smoked, whipped cream
Les plats
Shoulder of lamb cooked in red wine, interspersed with
aubergine, tomatoes and courgettes potatoes
or
Fish of the day, Carnoreli risotto with multicoloured carrots, flame-grilled Pack-chöi, saffron
Les fromages
White, fresh cottage cheese
or
Cheese board
or
Soft cheese, made from cow milk served crisp warm on a small salad
Le dessert
Crunchy white chocolate mousse, Milk chocolate ice cream, homemade dark chocolate cookie, kiwifruit
Every day for lunch, except Sunday
main course of the day + gourmet coffee
And for the summer season, the Great Fresh Salads from 15 to 37€.
Entry + main course + cheese or dessert
(41€ with cheese and dessert)
To start
– Leek and potato velouté with camembert and truffle oïl
– Celeriac panna cotta with Philadelphia, smoked haddock carpaccio, julienne of Granny Smith apple and red endive (Carmine)
Main course
– Roasted pork, pan-fried Brussels sprouts with mushrooms and toasted hazelnuts, pomegranate jus
– Grilled fish fillet, beetroot hummus, butternut cream with ginger and mussel jus
Cheese
– Cheese platter from the Hess cheese dairy, 3 pieces of choice
– Cottage cheese in faisselle, according to your taste
Dessert
– Sweet idea of the moment
Every day for lunch or dinner
Choose two plates among the “vegetarian pleasures” + cheese or dessert
Vegetarian pleasures hot & cold:
Mixed vegetables salad with vinaigrette
Warm soup of the day
Two organic hen eggs poached, warm local creamy cheese sauce, mushrooms, toast
Fresh pasta, mixed vegetables, pesto sauce
Every day at lunch or dinner
Entry + main course + cheese or dessert
Entries
Poached organic eggs served on a toast in a red wine sauce
Or
Twelve snails in butter,garlic, parsley
Main courses
Cockerel cooked slowly in a red wine sauce with onions, bacon, mushrooms,served with fresh pasta
Or
Fresh salt water fish filet grilled, side of the day
Cheese
Burgundy soft cheese , made from cow milk, served warm in a brick sheet and a small salad
Or
Fresh cottage cheese
Or
Dessert
Soft ice cream home made with local Brandy
Or
Dacquoise with sweet spices, blackcurrant mousse, aniseed cream with violets and cherry ice cream
am, hazelnut ice creams
THIS MENU WILL NOT BE AVAILABLE FROM 23 TO 31 AUGUST
Appetizer+ Entry + main course+ cheese or dessert
To start
– Foie gras cooked in a terrine, shredded duck leg and confit gizzard, cider reduction, gingerbread cream and chestnut
– Pan-fried scallops, parsnip purée with lemon, orange segment, saffron and cognac sauce
Main course
– Game following the hunt, Jerusalem artichoke, wedge and croutons, cocoa pepper sauce
– Fish blanquette depending on availability, with green curry, Pak choy cabbage
Cheese
– Cheese of your choice from the menu
Dessert
– Dessert of your choice from the menu
Every day for lunch or dinner
Reserved for children under 12
Salad
Chicken breast or market fish
Tagliatelle
Cottage cheese or ice cream
TO SHARE OR NOT
– Parsley ham, Whipped cream with mustard, pickle and lemon butter 17 €
– Traditional Burgundy snails, with snail butter (6 snails 10 €, 12 snails 20 €)
– The pie in a crust 20 €
TO START
– Salad, fresh cooked and candied vegetables, red wine vinaigrette (vegetarian) 14€
– Soup of the day served cold or hot (vegetarian) 12€
– Foie gras cooked in a terrine, shredded duck leg and confit gizzard, cider reduction, gingerbread cream and chestnut
24€
– Eggs in red wine with a toast rubbed with garlic, smoked bacon, button mushrooms and pearl onions 17€
– Pan-fried snails, andouillette ravioli, red onion and coriander, mild garlic velouté
22€
COURSE
– Poached eggs, hot cream with Epoisses (local cheese), mushrooms and toast (vegetarian) 22€
– Fresh pasta and vegetables of the moment, pesto sauce (vegetarian) 22€
– Fish blanquette depending on availability, with green curry, Pak choy cabbage29€
– Pan-fried scallops, parsnip purée with lemon, orange segment, saffron and cognac sauce
35€
– The coq in red wine all boneless, smoked bacon, button mushrooms, pearl onions, fresh pasta 25€
– Piece of beef, on a potato and coppa cake, red wine jus, whipped cream with blackcurrant mustard and fried leeks
37€
CHEESE
– Cottage cheese in faisselle 7 €
– Cheese platter 12 €
– Warm crispy Epoisses (local cheese) in a pastry sheet, salad with walnut oïl 12€
DESSERT 12€
– Cinnamon crème brûlée, Bailey’s mousse, Carambar crisp, apple pie ice cream
– Coconut pineapple tempura, mango marmalade, spicy condiment, exotic sorbet
– Vanilla rice pudding, natural banana, chocolate chiboust, hazelnut milk spread, peanut and salt caramel ice cream
– Marc de Bourgogne iced parfait, fruit coulis
– Trio of ice creams of the moment
– Sweet idea of the moment
– Coffee or gourmet tea, accompanied by 4 sweets
