Bourgogne Sud

Tender leeks served cold, coated in a mustard vinaigrette and sprinkled with crumbled hard-boiled egg (mimosa). A classic, fresh, and tangy French bistro starter.

Traditional soup with caramelized onions in beef broth, served gratinated with cheese and croutons. Rich, flavorful, and comforting.

Raw salmon marinated in salt, sugar, and dill, served in thin slices. Melting texture and delicate flavor.

Seasonal white asparagus served warm or cold, accompanied by a mousseline sauce (hollandaise lightened with whipped cream or egg whites). A refined and creamy spring dish.

Cod pieces simmered with fresh vegetables in a creamy saffron sauce. An aromatic and colorful fish dish.

Tender chicken breast served with a rich Maroilles sauce (strong Northern cheese) and small roasted potatoes. A rustic and very indulgent dish.

Tender beef cut, pan-fried or grilled, coated in a creamy pepper sauce and served with crispy homemade fries. An essential brasserie classic.

Fresh pasta stuffed with ricotta cheese and spinach, served with a tomato sauce flavored with basil. A light and flavorful vegetarian dish.

Lamb stew slowly simmered with small spring vegetables (turnips, carrots, peas). The meat is tender and the sauce is flavorful.

Thick and juicy pork chop served with aligot, a mashed potato dish mixed with fresh tomme cheese, making it elastic and very cheesy.

Iced dessert made of crunchy meringue, mandarin sorbet, and pear coulis. A fresh, sweet, and tangy mix of textures.

Choux pastry filled with bourbon vanilla ice cream, usually topped with hot chocolate sauce. A classic indulgent dessert.

Poached meringue whites, served floating on a vanilla-flavored crème anglaise, often topped with caramel. Light and airy.

Caramelized apple tart baked upside down, served warm with whipped cream. Melting and rich in caramel flavor.

White Burgundy wine (Mâconnais). A full-bodied, rich, and aromatic Chardonnay with notes of ripe fruit and white flowers.

White wine from the Southwest of France. Fresh, lively, and fruity, often made with local grape varieties such as Loin de l'Œil or Mauzac.

Dry white Burgundy wine. Light, fruity, and accessible, ideal for an aperitif.

Dry white Burgundy wine from the Aligoté grape variety. Lively, mineral, and refreshing, with a beautiful acidity.

Red Burgundy wine made from Pinot Noir. Light, fruity with aromas of red fruits (cherry, raspberry) and low in tannins.

Red Beaujolais wine (Cru Fleurie). Elegant, silky, and very aromatic, dominated by floral (violet, iris) and fruity notes.

Rosé wine from Provence. Pale color, fine nose with notes of citrus and exotic fruits. Dry and thirst-quenching on the palate.

Red Bordeaux wine. A structured wine with present but elegant tannins, and aromas of black fruits and spices.

A fresh and herbaceous cocktail based on grape liqueur, enhanced by the acidity of lemon and the spicy notes of cardamom. Lengthened with tonic for fizziness.

A variation of the Moscow Mule using a mountain fir liqueur instead of vodka. The resinous taste pairs perfectly with the spiciness of ginger ale.