A la Carte menu designed by Thierry and Damien Broin. All our dishes are prepared on the premises and are based only on fresh raw products. We regret that some fresh food item may be missing as we rely on the day's market.
| Two poached eggs in a red wine sauce | 10 € |
| Smocked Salmon with "acid" cream | 14 € |
| Casserole of a dozen Burgundy snails with garlic butter | 14 € |
| Casserole of six Burgundy snails with garlic butter | 7 € |
| Vegetable mosaïc, organic goat cheese | 11 € |
| Genuine jellied ham with parsley home made - Speciality from Burgundy | 10 € |
| Plate of Serrano ham refined 24 months | 14 € |
| Eggplant canneloni with mozzarella, pistou rosso | 12 € |
| The fricassee of Burgundy snails, sweet garlic broth | 12 € |
| Dried and fresh tomatoes, beans, red onions, green beans, balsam 24 months, Fallot mustard and walnut oil | |
| Nature | 9 € |
| Smocked Salmon | 11 € |
| Ham Serrano | 12 € |
| Farmer's hot goat (bio) | 12 € |
| Roasted cod back, fennel confit with green anise | 18 € |
| Scallop risotto grilled a la plancha, served with Noilly Prat emulsion | 22 € |
"Our beef meat come from the Burgundian Charolais breed produced in a closed-loop economy. It is selected directly by Mr Fournier, our butcher-breeder. The cattle are fed in his pasture or cowshed with traditional first class food (cereal, pulp, lucerne, hay and straw).
They are slaughtered at the abattoir in Beaune and the meat is handled in Mr Fournier's meat cutting workshop in Saint Jean de Losne (30 km away).
This quality Charolais meat is then braised in a wood fire before being served to you."
| Rib steak with parsley butter - Charolais beef meat | 22 € |
| Rib steak Charolais from the farmer (500g) | 35 € |
| Prime rib of beef on the bone Charolais 1,2 Kg (for 2 persons) | 60 € |
| Sirloin steak Charolais | 20 € |
| Fillet of beef Charolais | 28 € |
| Tee bone of beef charolais (Sirloin and Fillet) | 26 € |
| Sirloin flank steak Charolais (220g) | 17 € |
| Beef tartare – raw seasoned minced beef meat | 17 € |
| Beef stewed in red wine – A traditional dish | 15 € |
| The Artisanal andouillette AAAAA | 18 € |
| Duck fillet of Dombes | 17 € |
Select your side dish : Potato en papillote with a pot of cream or Vegetables or Large chips* or Salad |
Select your sauce : Epoisse Berthaut Cream ou Black Peper Sarawack ou Red wine sauce Meurette ou Béarnaise |
Dish of the day is regularly modify according to the available products. You can see it in the restaurant.
| Fresh farmer's cheese with thick cream | 5 € |
| Fresh farmer's cheese with red berries coulis | 5.5 € |
| Plate assorment with two cheeses (Epoisse berthaux, Brillat savarin) | 7 € |
Desserts |
|
| Pear poached in blackcurrant wine, Burgundy blackcurrant sorbet | 7 € |
| Fluffy lemon, limoncello sorbet | 7 € |
| Caramelised Bourbon vanilla cream | 7 € |
| Carrement chocolat (black, milk, pralins) | 7 € |
| Coffee or tea served with 3 mini desserts | 7 € |