STARTERS 18 €
- Variation of mozzarella / select tomatoes / tomato gazpacho, beetroot from the "Potager des Ducs"
- Mosaïc of mi-cuit Faroe islands salmon with squid's ink / guacamole with sweet garlic / lemon zest blinis /vegetable pickles
- Gevrey-Chambertin plein-air eggs parfait in a meurette sauce
- A dozen Burgundy snails in parsley butter
- "Gold medal" parsley ham from Arc sur Tille
MAIN COURSES 29 €
- Fillet of corvina fish in a Picmaelot Burgundy Crémant / pink grapefruit jelly / green-dressed polenta
- Fillet of Monts du Jura trout / roasted courgettes / sauce vierge with coriander
- Hand-sliced Charolais beef tartare / roasted peanut oil / Satay-style condiments
- Veal fondant with cream of morel mushrooms / crunchy baby shoots with tarragon vinegar / Dubois farm potato gratin
- Burgundy "pâte noire" chicken supreme / Basque style / seasonal vegetables
VEGETARIAN 17 €
- Vegetable and rice vermicelli wok / Thai-style broth / roasted peanuts
CHEESE PLATTER 11 €
DESSERT 13 €
- Iced parfait with forest honey / seasonal fruit confit
- Soup of red fruit with marigold oil from the "Potager des Ducs" / pistachio financier cake / Bulgarian yoghurt sauce
- 70% cocoa flower chocolate quenelles / peanut sauce / cocoa sponge cake and a ice cream
- Café gourmand by la Cloche
