The carte
Discover a symphony of exquisite flavors, an invitation to a culinary journey, through our exceptional culinary creations.
Starters
* Snaked scallops from Saint-Brieuc with celery mousse, grapefruits and oranges supremes, citrus gel, crunchy cauliflower, and blue poppy seed tuile…€45
* Confit foie gras and Charolais beef eye round in a herb gravlax style, blackcurrant candies and reduction, wild pepper cream, and toasted brioche…45€.
* Frog leg ravioli with small vegetables in garlic cream, brunoise of carrots, celery, mushrooms, and crunchy peas…€35
* Confit duck foie gras in homemade terrine and toasted brioche…44€
* Traditionnels 12 escargots de Bourgogne en coquilles beurre persillé…32€
Fish and Shellfish
* Roasted wild turbot on the bone with creamy saffron risotto, clams and bouchot mussels, crispy coral tuile …€48
* Shelled lobster and pan of porcini mushrooms in Bresse chicken broth, butternut and diced chestnuts, crispy leaves…€46
* Lobster, carrots and saté ravioles in a thaï bouillon with vegetables…42€
Meats and Poultry
* Bresse Chicken from “Maison Miéral” prepared in two declensions, the stuffed breast with black trumpet, and the leg pressed with green cabbage, creamy crozets with comté and a crispy tuile…€48
* Charolais beef tournedos with pan-seared foie gras, beef Parmentier, winter roots and mushrooms, black truffle sauce, and black sesame puff pastry …€49
* Veal sweetbread heart with morels, Bresse cream sauce, seasonal vegetables mille-feuille, and lace tuile…48€.
Cheeses
* Plate of mature cheeses…24€
* Fromage blanc faisselle from the Etrez dairy…18€
Our Desserts of the Moment
Dessert Prices : 28 €
Minute Vacherin with poached pears and spicy sirop
Crispy meringue, fruits caramelized, Timut pepper sorbet and whipped cream
Flowing chocolate fondant Valrhona grand cru «Guanaja»
Caramelized banana’s heart, Bourbon vanilla cream and sorbet
Crispy coffee choux buns – vanilla cacao’s cracker
Chocolate’s puff « Dulcey » and bourbon cream
Hot soufflé with Grand – Marnier
Orange sorbet, washed down with liquor « Cordon Rouge » (mini 2 pers)
Black chocolate ingots – candied cherries
Brownies biscuit, creamy, fruits mousse and sorbet
The carte
Discover a symphony of exquisite flavors, an invitation to a culinary journey, through our exceptional culinary creations.
Starters
* Snaked scallops from Saint-Brieuc with celery mousse, grapefruits and oranges supremes, citrus gel, crunchy cauliflower, and blue poppy seed tuile…€45
* Confit foie gras and Charolais beef eye round in a herb gravlax style, blackcurrant candies and reduction, wild pepper cream, and toasted brioche…45€.
* Frog leg ravioli with small vegetables in garlic cream, brunoise of carrots, celery, mushrooms, and crunchy peas…€35
* Confit duck foie gras in homemade terrine and toasted brioche…44€
* Traditionnels 12 escargots de Bourgogne en coquilles beurre persillé…32€
Fish and Shellfish
* Roasted wild turbot on the bone with creamy saffron risotto, clams and bouchot mussels, crispy coral tuile…€48
* Shelled lobster and pan of porcini mushrooms in Bresse chicken broth, butternut and diced chestnuts, crispy leaves…€46
* Lobster, carrots and saté ravioles in a thaï bouillon with vegetables…42€
Meats and Poultry
* Bresse Chicken from “Maison Miéral” prepared in two declensions, the stuffed breast with black trumpet, and the leg pressed with green cabbage, creamy crozets with comté and a crispy tuile…€48
* Charolais beef tournedos with pan-seared foie gras, beef Parmentier, winter roots and mushrooms, black truffle sauce, and black sesame puff pastry …€49
* Veal sweetbread heart with morels, Bresse cream sauce, seasonal vegetables mille-feuille, and lace tuile…48€.
Cheeses
* Plate of mature cheeses…24€
* Fromage blanc faisselle from the Etrez dairy…18€
Our Desserts of the Moment
Dessert Prices : 28 €
Minute Vacherin with poached pears and spicy sirop
Crispy meringue, fruits caramelized, Timut pepper sorbet and whipped cream
Flowing chocolate fondant Valrhona grand cru «Guanaja»
Caramelized banana’s heart, Bourbon vanilla cream and sorbet
Crispy coffee choux buns – vanilla cacao’s cracker
Chocolate’s puff « Dulcey » and bourbon cream
Hot soufflé with Grand – Marnier
Orange sorbet, washed down with liquor « Cordon Rouge » (mini 2 pers)
Black chocolate ingots – candied cherries
Brownies biscuit, creamy, fruits mousse and sorbet
Restaurant pierre
Menus and Cart
Market Menu
Terroir menu
Gastronomic menu
Discovery Menu
Menu young gourmet
– A map with a list of major allergenic foods is available (regulation of June 1, 2009).
– We will be delighted to adapt each dish to your requirements, but please note that any changes will incur an additional charge of 5€.