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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

     

    carte desserts