{"id":983,"date":"2023-11-18T07:19:34","date_gmt":"2023-11-18T06:19:34","guid":{"rendered":"https:\/\/www.restaurant-pierre.com\/discovery-menu\/"},"modified":"2026-04-30T18:39:54","modified_gmt":"2026-04-30T16:39:54","slug":"discovery-menu","status":"publish","type":"page","link":"https:\/\/restaurant-pierre.com\/en\/discovery-menu\/","title":{"rendered":"Discovery Menu"},"content":{"rendered":"

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Embark on an unprecedented culinary journey with our Discovery Menu, a gastronomic experience where each plate reveals a new story of flavors and creativity<\/p>\n

[\/et_pb_text][et_pb_text disabled_on=”on|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” custom_margin=”||20px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Price : 148 \u20ac<\/strong>
With wine pairing (5 glasses) : 215\u20ac<\/strong><\/p>\n

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Reservation<\/strong><\/p>\n

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Discovery Menu<\/h1>\n

[\/et_pb_text][et_pb_text _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

amuse-bouches<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Duck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted brioche<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Shelled lobster claws ant tails with green pea and chive coulis, celery cream, crunchy vegetable salad and candied bell peppers<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ravioli with mushrooms and crunchy walnuts, comt\u00e9 cheese and pea jus<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Pan-seared wild sea bass, lightly smoked with warm herb and tomato vinaigrette, saffran risotto and crispy bread tuile<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

\u00ab Excellence Mi\u00e9ral \u00bb Pigeon prepared two ways : Roasted breast on the bone and confit leg with shallots, rich brown jus and vegetable mille-feuille<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||0px||false|false” custom_padding=”||0px||false|false” global_colors_info=”{}”]<\/p>\n

Specialty with goat cheese from M\u00e2connais<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.mirageinformatique.fr\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” align=”center” _builder_version=”4.27.4″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”5e9d919d-7c32-4eff-8e8f-e818e46aa6d5″ text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”10px||50px||false|false” custom_padding=”||150px||false|false” custom_padding_tablet=”||20px||false|false” custom_padding_phone=”||20px||false|false” custom_padding_last_edited=”on|phone” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Crispy vanilla and raspberry delight
White chocolate, feuilletine, red fruit cr\u00e9meux and mousse, raspberry mint sorbet<\/p>\n

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Discovery Menu<\/p>\n

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Embark on an unprecedented culinary journey with our Discovery Menu, a gastronomic experience where each plate reveals a new story of flavors and creativity<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row disabled_on=”off|off|on” _builder_version=”4.23.1″ _module_preset=”default” width=”100%” max_width=”100%” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.1″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Restaurant-pierre-macon-15-2.webp” alt=”Restaurant pierre m\u00e2con” title_text=”Restaurant pierre m\u00e2con” force_fullwidth=”on” _builder_version=”4.23.4″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” gutter_width=”1″ make_equal=”on” disabled_on=”off|off|on” _builder_version=”4.23.4″ _module_preset=”default” width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|phone” max_width=”100%” module_alignment=”center” min_height=”900px” min_height_tablet=”” min_height_phone=”” min_height_last_edited=”on|phone” height_tablet=”” height_phone=”” height_last_edited=”on|desktop” custom_margin=”0px||0px||true|false” custom_margin_tablet=”0px||0px||true|false” custom_margin_phone=”0px||0px||true|false” custom_margin_last_edited=”on|phone” custom_padding=”0px||0px||true|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.23.4″ _module_preset=”default” background_color=”#000000″ custom_padding=”|1%||1%|false|false” custom_padding_tablet=”|10%||10%|false|false” custom_padding_phone=”|10%||10%|false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.4″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” header_font=”Open Sans|300||||on|||” header_text_align=”center” header_text_color=”#FFFFFF” header_font_size=”40px” header_2_font=”|300||||on|||” header_2_text_color=”#000000″ header_2_font_size=”40px” header_2_letter_spacing=”2px” custom_margin=”200px||0px||false|false” custom_margin_tablet=”85px||0px||false|false” custom_margin_phone=”50px||||false|false” custom_margin_last_edited=”on|phone” custom_padding=”||0px|0px|false|false” header_font_tablet=”Open Sans|300||||on|||” header_font_phone=”Open Sans|500||||on|||” header_font_last_edited=”on|phone” header_font_size_tablet=”30px” header_font_size_phone=”26px” header_font_size_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Discovery Menu<\/h1>\n

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amuse-bouches<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Duck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted brioche<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Shelled lobster claws ant tails with green pea and chive coulis, celery cream, crunchy vegetable salad and candied bell peppers<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Ravioli with mushrooms and crunchy walnuts, comt\u00e9 cheese and pea jus<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Pan-seared wild sea bass, lightly smoked with warm herb and tomato vinaigrette, saffran risotto and crispy bread tuile<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

\u00ab Excellence Mi\u00e9ral \u00bb Pigeon prepared two ways : Roasted breast on the bone and confit leg with shallots, rich brown jus and vegetable mille-feuille<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text _builder_version=”4.23.4″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_padding=”||0px||false|false” global_colors_info=”{}”]<\/p>\n

Specialty with goat cheese from M\u00e2connais<\/p>\n

[\/et_pb_text][et_pb_image src=”https:\/\/restaurant-pierre.com\/wp-content\/uploads\/2023\/11\/Fichier-5c1.webp” title_text=”File 5c1″ align=”center” _builder_version=”4.23.1″ _module_preset=”default” height=”5px” custom_margin=”10px||10px||false|false” custom_padding=”0px||0px||false|false” global_colors_info=”{}”][\/et_pb_image][et_pb_text disabled_on=”off|off|off” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” text_font_size=”16px” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” text_orientation=”center” custom_margin=”||0px|-1px|false|false” custom_margin_tablet=”||0px|-1px|false|false” custom_margin_phone=”||50px|-1px|false|false” custom_margin_last_edited=”on|phone” custom_padding=”||0px||false|false” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Crispy vanilla and raspberry delight
White chocolate, feuilletine, red fruit cr\u00e9meux and mousse, raspberry mint sorbet<\/p>\n

[\/et_pb_text][et_pb_text disabled_on=”off|off|on” _builder_version=”4.27.6″ _module_preset=”f8729bf7-9829-4698-9dd9-1a32e1cfe85c” text_font=”Open Sans|300|||||||” text_text_color=”#FFFFFF” header_font=”Abhaya Libre|||on|||||” header_text_align=”center” custom_margin=”50px||20px||false|false” custom_padding=”||||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n

Price : 148 \u20ac<\/strong>
With wine pairing (5 glasses) : 215\u20ac<\/strong><\/p>\n

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Reservation<\/strong><\/p>\n

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Restaurant pierre<\/h2>\n

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Menus and Cart<\/h2>\n

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– 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\u20ac.<\/p>\n

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Embark on an unprecedented culinary journey with our Discovery Menu, a gastronomic experience where each plate reveals a new story of flavors and creativityPrice : 148 \u20acWith wine pairing (5 glasses) : 215\u20acReservationDiscovery Menuamuse-bouchesDuck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted briocheShelled lobster claws ant tails with green pea and chive coulis, celery cream, crunchy vegetable salad and candied bell peppersRavioli with mushrooms and crunchy walnuts, comt\u00e9 cheese and pea jusPan-seared wild sea bass, lightly smoked with warm herb and tomato vinaigrette, saffran risotto and crispy bread tuile\u00ab Excellence Mi\u00e9ral \u00bb Pigeon prepared two ways : Roasted breast on the bone and confit leg with shallots, rich brown jus and vegetable mille-feuilleSpecialty with goat cheese from M\u00e2connaisCrispy vanilla and raspberry delightWhite chocolate, feuilletine, red fruit cr\u00e9meux and mousse, raspberry mint sorbetDiscovery MenuEmbark on an unprecedented culinary journey with our Discovery Menu, a gastronomic experience where each plate reveals a new story of flavors and creativityDiscovery Menuamuse-bouchesDuck foie gras prepared three ways : spiced confit, halzelnut cream and aged porto mousse with balsamic reduction and toasted briocheShelled lobster claws ant tails with green pea and chive coulis, celery cream, […]<\/p>\n","protected":false},"author":1,"featured_media":940,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"difl_page_category":[],"class_list":["post-983","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nDiscovery Menu<\/title>\n<meta name=\"description\" content=\"Explore our Discovery Menu, an original culinary journey where each dish tells a story of flavor 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