Skip to main contentFIRST COURSE 18 €
- Semi cooked duck foie gras / Rhubarb, hibiscus / Puff pastry brioche (supplement 4 €uros)
- Antipasti Vegetables/ Fresh Goat Cream/ Frozen Fennel Soup
- Salmon gravlax with basic oil / Vegetables méli-mélo / Dried tomatoes
- Suggestion oh the chef following market inspiration
- Specialties of the region:
- Ham Persillade
- Burgundy snails
- Eggs « en meurette » (red wine sauce, bacon)
MAIN COURSE 29 €
- Paved hake / Vera’s Pimenton cream / Gourmet peas and Bellota
- Turbot fillet with favouille coulis / Pearl of smoked herring / Vegetables (supplEment 5 €)
- Back of pellade with white asparagus cream / Chutry Grenoble way / Mulot & Petitjean gingerbread
- Heart of veal / Parmesan cream with truffle oil / Cromesquis of celery
- Burgundy farm chicken supreme / Stuffed in snails/ Foam of parsley
- The signature dish: Charolais Beef Confit / Blackcurrant Ketchup / Potato Minted / Dried Beef and Country Veil
DESSERT 13 €
- Chocolate « after eight » way: Sacher biscuit / Caribbean cream / Light foam Get 27
- Verbena peach: Spiced crumble / Almond cream / Poched peach / Verbena emulsion
- Red fruits Baba:Red fruits jelly / Chambord Baba / Strawberries emulsion
- Blackcurrant violet: Frozen violet parfait / Blackcurrant sherbet / Blackcurrant pepper meringue
- Coffee
- Platter of refined cheeses, from here and elsewhere
