STARTERS 18 €
- Foie gras mi-cuit from the Landes / poached pear declination in blackcurrant sauce / spice bread
- Faroe Islands salmon mosaic mi-cuit in cuttlefish ink / creamy carrots and horseradish
- 64-degree free range eggs from Gevrey-Chambertin poached in red wine sauce
- Twelve Burgundy snails in parsley butter
- "Gold Medal" parsley ham Arc-sur-Tille
MAIN COURSES 29 €
- Line-caught croaker in a "Picamelot" Crémant de Bourgogne sauce / pink grapefruit jam / green polenta
- Fillet of trout from Monts Jura / roasted pumpkin / Arbois flavoured sauce and condiments
- Hand-sliced Charolais beef tartare / grilled peanut oil / Satay sauce
- Roasted veal rib eye steak in a creamy Grana Padano sauce / crunchy young shoots in tarragon vinegar / Dubois farm potatoes au gratin
- Roasted Burgundy duckling / creamy foie gras / caramelized salsifis and parsnip
VEGETARIAN 17 €
- Wild mushroom fricassee / mushroom cream sauce / Burgundy truffle fromage frais
CHEESE PLATTER 11 €
DESSERTS 13 €
- Butternut crème brûlée / spice bread mousse / fine orange gelatine / cinnamon ice cream
- Red berry soup with "Potager des Ducs" marigolds / pistachio financier / Bulgarian ice cream
- "Fleur de Cao70% chocolagte quenele / peanut sauce / chocolate sponge cake and ice cream
- Gourmand coffee by la Cloche
