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 €|
|Our house parsley ham in light cream with Fallot mustard||12 €|
|Casserole of a dozen Burgundy snails with garlic butter||14 €|
|Casserole of six Burgundy snails with garlic butter||7 €|
|Vegetable salad (Salad, dried and fresh tomatoes, broad beans, red onions, green beans)||9 €|
|Salad with Hot organic farmer’s goat cheese, Dried and fresh tomatoes, broad beans, red onions, green beans||9 €|
|Risotto with scallops a la plancha, emulsion of Noilly Prat||22 €|
|Roasted cod loin simmered with lentils and Bellot chorizo sauce||20 €|
"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 Charolais||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 €|
|Charolais beef tenderloin||28 €|
|Charolais beef tenderloin with morilles||35 €|
|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
Select your sauce :
Epoisse Berthaut Cream
Black Peper Sarawack
Red wine sauce Meurette
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 €|
|Plate assorment with two cheeses (Epoisse berthaux, Brillat savarin)||5 €|
|Plate assorment with three cheeses (Epoisse berthaux, Brillat savarin, farmer's goat cheese)||7 €|
|Pear poached in blackcurrant wine, Burgundy blackcurrant sorbet||7 €|
|The Vacherin minute with red fruits||8 €|
|Rum baba “by Pere Labat” with mango and passion fruit||9 €|
|Crème brûlée with Bourbon vanilla pod||7 €|
|Coffee served with 3 mini desserts||8 €|