Fall card

STARTERS

Bresse eggs in a sauce made with Puligny lees,

served with a crisp tuile                                                       

27

Bourgogne snails in their shells, herb butter sauce

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Pheasant hen pâté en croûte with foie gras, sweet and sour black fig                                    

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VEGETABLES


Boletus cream soup, mellow raviole of chesnut flour

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Seasonal vegetables and fruits, crushed walnuts dressing

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FISHES

Blue lobster, stuffed green cabbage, citruses dressing                            

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Zander and sautéed frog legs, watercress and garlic cream                           

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Back of steamed cod, boletus and Ratte potatoes            

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MEATS

Deer loin and fried duck foie gras, grape, beetroot and pumpkin,

pepper sauce                                              

39                                                                                                                                              

Piece of farm-reared sucking veal, flour-milling soil-grown endives and black trumpets        

42

Seared squab, soft turnips and sweet onion,

salmis sauce                                                                 

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Bresse Chicken casserole in two dishes: (for 2 persons)                    

Supreme with braised chicory

Thighs in consommé

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CHEESE 

Fresh and ripened cheeses from our regions                                    

15 

DESSERTS 

Selection of homemade ice-creams and sorbets, crunchy dressings

14                                                                                                                   

Black chocolate and pine nuts in textures

17                                                             

Black fig of Sollies with Anis de Flavigny                                                     

15

The green apple                                                       

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Mango and passion fruit contemporary pavlova, coconut sorbet

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