Auberge Bressane

Eggs baked in a sealed ramekin with puff pastry to preserve aromas. Served with a rich morel mushroom sauce (wild mushrooms). Creamy texture and delicate earthy taste.

Fresh crab meat served with young spinach shoots. A light and fresh starter highlighting the delicate flavor of the crustacean.

Veal sweetbreads (thymus gland) in puff pastry crust. Served with a creamy truffle-scented sauce. The sweetbreads have a tender and melt-in-your-mouth texture.

House-made duck or goose foie gras. Rich, buttery, and silky texture. Usually enjoyed spread on toast.

Pâté en croute (meat pâté baked in a pastry crust). The recipe varies depending on the season (game, poultry, pork). A classic of French charcuterie.

Rustic country pâté made from coarsely ground pork. Served cold, with cornichons and bread.

Poached eggs served in a red wine sauce (sauce meurette) with bacon, onions, and mushrooms. A rich and flavorful traditional Burgundian dish.

Crayfish tails baked in a creamy sauce (béchamel or Nantua) and gratinated. A tribute to Lucien Tendret, a famous gastronome.

Burgundy snails served hot in their shells with a parsley and garlic butter. Use the tongs and small fork to extract the snail.

Salad or vegetable dish composed of green beans and button mushrooms, served cooked and raw for a contrast of textures.