Seasonal

Comté cheese croquettes Artisan croquettes made with aged Comté, served with fried parsley and lemon.
Homemade shrimp croquettes Generously filled North Sea shrimp croquettes, finished with fried parsley and lemon.
Gravad lax House-cured salmon with citrus vinaigrette, kohlrabi and fresh fennel.
Mussels Briefly cooked in beurre blanc, finished with Espelette pepper.
Labneh Creamy strained yoghurt with marinated tomatoes, salted anchovies and puffed buckwheat.
Sautéed frog legs Classically prepared with garlic, butter and fresh herbs.
Aged entrecôte carpaccio Dry-aged entrecôte with a fresh celeriac remoulade.
Escargots in herb butter Burgundy escargots gratinated in homemade herb butter.

Main courses

Fresh market fish meunière According to market availability, prepared classically à la meunière. Served with a salad and a potato preparation of your choice.
Cod Pan-fried cod with young spinach, beurre blanc and creamy mashed potatoes.
Steak au poivre Grilled beef steak with a classic pepper sauce. Served with a salad and a potato preparation of your choice.
Steak tartare (raw preparation) Traditionally hand-cut and seasoned. Served with a salad and a potato preparation of your choice.
Veal entrecôte Pan-fried veal entrecôte with sage, seasonal mushrooms and Fine Champagne. Served with a potato preparation of your choice.
La Belle Flamande chicken fricassée Gently cooked farm chicken in a creamy, classic fricassée sauce. Served with a potato preparation of your choice.
Black Angus chuck à la bourguignonne Slow-cooked Black Angus beef in a rich Burgundy red wine sauce with mushrooms, carrot and pearl onions. Served with a potato preparation of your choice.
Fresh mushroom ravioli Fresh ravioli filled with mushrooms, radicchio and a fresh hint of mint.
Robespierre salad Grilled beef steak with rocket, sun-dried tomatoes, capers, Parmesan cheese and roasted baby potatoes.

Menu