Bistro Volnay

A creamy starter highlighting chestnut, served with pan-fried mushrooms and hazelnuts. Milk ice cream adds sweetness while tamarind offers a tangy note. Velvety texture and autumnal flavors.

Thin slices of cold veal served with a creamy tuna sauce (Vitello Tonnato style). Garnished with salty capers and pistachios for crunch. A revisited Italian classic, rich and fresh.

Mackerel fillet with skin flame-seared for a smoky flavor, served marinated. Accompanied by a smooth Jerusalem artichoke puree. Notes of coffee and mandarin add a bitter and fruity complexity.

High-quality Spanish cured ham, aged for 36 months. It has a melt-in-your-mouth texture and an intense nutty flavor thanks to the pigs' diet. Served in thin slices to share or as a starter.

Warm duck foie gras, pan-seared for a crispy exterior and melting interior. Caramelized with muscovado sugar and served with nuts and peanuts. Pomelo juice provides necessary acidity to balance the richness.

Fried octopus tentacles for a crispy texture. Served with a corn medley (puree and puffed) for sweetness. A green curry sauce enhances the dish with mild spices.

Pan-seared scallops, tender and pearly. Accompanied by fennel puree and grilled, providing an aniseed note. The bardes sauce enhances the marine flavor.

Piece of roasted pork loin, flavorful and marbled. Served with celery and sweet potato purees for earthy and sweet flavors. A spiced meat jus ties the dish together.

Veal thymus (delicate offal) prepared to be very crispy on the outside and creamy on the inside. Accompanied by simmered Paimpol coco white beans. Savora sauce adds a touch of seasoned mustard.

Simmental beef fillet, known for its tenderness. Classically served with small grenaille potatoes and mushrooms. Drizzled with a creamy pepper sauce.

Vegetarian dish based on spelt (ancient grain) cooked creamy like a risotto. Enriched with aged Comté and Parmesan. Served with cabbage and garlic for character.

Cow's milk Auvergne cheese, with a creamy paste and grey rind. Served in an original way with thin slices of raw mushrooms and a touch of bitter cocoa.

A plate composed of several aged cheeses selected by the chef. Allows discovery of different varieties and textures of French cheeses. Usually served with bread.

Rich chocolate cake with a molten center, made with Samana chocolate. Served with surprising pepper ice cream and crunchy, sweet pecans.

Dessert structured around candied chestnut and light chestnut cream. Served on a cocoa shortbread base. A red berry coulis provides a sharp acidity to contrast the sweetness.

Grilled fresh pineapple slices to caramelize natural sugars. Accompanied by a tangy passion fruit coulis and a refreshing coconut sorbet. Exotic and light dessert.