carte

FIRST 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

     

    carte desserts