Le Clos Bourguignon

A classic French aperitif made of white wine and fruit cream (cassis, blackberry, peach, or raspberry). Fresh, smooth, and slightly sweet drink. Ideal to start the meal.

Gentian-based aperitifs, a mountain plant. Distinctive bitter and vegetal flavor, golden yellow color. Usually enjoyed on ice.

Typical southern French anise liqueur. Strong licorice and anise flavor. Served with a carafe of fresh water to dilute the drink to your taste.

Selection of classic aperitifs: Italian bitter (Campari), vermouth (Martini), or sweet natural wine (Muscat). Varied flavors ranging from bitter to sweet.

Classic Scottish blended whiskies. Woody and malty notes. Can be served neat, on the rocks, or with a splash of water.

Premium Scottish whisky (Chivas) or American Tennessee whiskey (Jack Daniels). Rich flavors, notes of caramel and vanilla.

Portuguese fortified wine, available in red (fruity and rich) or white (drier and fresher). A smooth and round aperitif.

Prestigious sparkling wine from the Champagne region. Served by the glass for a celebration or an elegant aperitif.

Luxurious version of Kir, where white wine is replaced by Champagne, mixed with cassis cream. Sparkling and fruity.

Full bottle of Jacquart Champagne. A champagne known for its finesse and freshness. Ideal for sharing.

Medium-sized bottled mineral water. Choice between still (no gas) or sparkling (carbonated) water.

Large bottle of mineral water to share. Choice between still or sparkling water.

Non-alcoholic drink mixing lemon-lime soda (Sprite) with fruit syrup. Sweet and fizzy.

Flavored Vittel mineral water with a syrup of your choice. A simple and thirst-quenching drink.

Classic sodas and international or French carbonated drinks (Orangina, Perrier). Served chilled.

Glass of classic fruit juice. Ideal for breakfast or a refreshing break.

Large format fruit juice for big thirsts.

Freshly squeezed citrus juice made to order. Rich in vitamins and natural flavor.

Iconic French specialty. The legs are usually sautéed with garlic and parsley. Tender meat reminiscent of chicken.

Snails served in their shells, stuffed with parsley and garlic butter. To be enjoyed hot with bread for dipping in the butter.

Traditional onion soup with caramelized onions, served gratinated with melted cheese and croutons. Rich, comforting, and flavorful.

Delicate festive dish made from fattened duck foie gras. Melting texture and rich taste. Usually served with toasted bread or brioche.

Hot starter combining melted Brie cheese in a crispy crust, accompanied by green beans for freshness.

Simple and rustic seasoned lentil salad. Healthy and nourishing dish.

Bistro classic: marinated smoked herring fillets in oil, served with warm potatoes and onions/carrots.

Rustic charcuterie plate including a slice of country terrine and rillettes (shredded confit meat). To be eaten with bread and pickles.

The quintessential bistro starter: hard-boiled eggs topped with homemade mayonnaise, accompanied by boiled potatoes.

Traditional beef stew simmered for a long time in red wine with carrots, onions, and bacon. Very tender meat, rich sauce. Served with potatoes.

Duck leg slowly cooked in its fat until tender, with crispy skin. Accompanied by sautéed potatoes.

Top quality pork cut (Aveyron), grilled or pan-fried. Served with homemade mashed potatoes.

Grilled salmon fillet with a creamy dill sauce. Served with rice. Classic and delicate fish dish.

Comforting dish made of wide pasta and ham, baked with cream and gratinated cheese.

Raw minced and seasoned beef (capers, onions, sauce). Served fresh with hot fries.

Selection of the day's Aubrac beef. The cut varies (flank steak, sirloin, etc.). See the board for details.

Large mixed salad varying according to seasonal products. See the board for ingredients.

Chef's daily suggestion, prepared with fresh market products.

Traditional sausage made from pork tripe, labeled 5A (guarantee of quality). Strong and characteristic taste. Served with a tangy mustard sauce.

Savory tart with seasonal vegetables and a creamy egg mixture. Served with fries and salad.

Pan-seared chicken fillet, served with a Norman sauce with cream and mushrooms.

Creamy vanilla custard dessert, covered with a thin layer of crunchy caramelized sugar.

Large cream puffs filled with vanilla ice cream and generously topped with hot chocolate sauce.

Crispy and soft meringue filled with a light raspberry mousse. Fruity and airy dessert.

Slices of bread (often brioche) dipped in a milk-egg mixture and pan-fried in butter and sugar. Served warm.

The chef's sweet creation of the day, based on inspiration.

Soft, moist cake soaked in rum syrup. A French pastry classic, often served with whipped cream.

Light and airy dark chocolate mousse. Intense cocoa.

A coffee accompanied by an assortment of mini-desserts. Perfect for tasting several sweets at the end of the meal.

Selection of aged French cheeses: Brie (creamy), Cantal (pressed paste), Bleu (blue-veined), and Sheep's milk. Choose a slice, a duo, or the full board.

Vanilla ice cream coupe topped with hot chocolate sauce and whipped cream.

Coffee ice cream coupe, drizzled with cold espresso and topped with whipped cream.

Lime sorbet with vodka. A very fresh digestive dessert.

Classic espresso or its decaffeinated version.

Espresso topped with a creamy milk foam.

Double shot of espresso for more intensity.

Selection of teas or herbal infusions.

Diluted espresso with hot water (long coffee) or with a dash of milk (hazelnut).

Hot drink with milk and cocoa.

Hot cocktail made of coffee, Irish whiskey, sugar, and cream.

Heated and spiced red wine (cinnamon, cloves, orange). Comforting in winter.

Hot drink made with rum, hot water, lemon and honey.

Light black coffee, served in a large cup.

Large latte.

Coffee or hot chocolate topped with a generous layer of whipped cream.

Lunch menu offering a choice from a selection of starters, main courses, and desserts of the day or classics. Excellent value for money.

Large mixed board combining artisanal charcuterie and regional cheeses. Ideal for an aperitif for two.

Selection of charcuterie for two people.

Cheese selection for two people.

Aged plum eau-de-vie, offering roundness and complex fruity aromas.

White fruit brandies, served chilled at the end of the meal to aid digestion.

The three great amber French brandies: grape (Cognac, Armagnac) or apple (Calvados).

Powerful eau-de-vie obtained by distilling the grape marc from Burgundy.

Sweet and bitter orange peel liqueur. Crystalline and fragrant flavor.

Liqueur made from cognac and mandarins.

Choice of liqueurs: Irish cream liqueur (Baileys) or peppermint liqueur (Get).

White peppermint liqueur, very fresh and digestive.

Herbal or fruit liqueur, regional specialty.

Aged Philippine rum, with notes of vanilla, honey, and candied fruits.

Prestigious Bordeaux red wine. Dark color, red fruit aromas and woody notes. Elegant and structured.

Médoc red wine (Bordeaux). Powerful, tannic, and long-aging.

Rhône Valley wine (Syrah). Notes of spices, violet, and black fruits.

Southern Rhône red wine. Full-bodied, generous, and sunny.

Rhône Valley red wine. Fruity and spicy, pleasant and balanced.

Beaujolais Cru. Light, smooth red wine with red berry aromas.

Beaujolais Cru, often described as 'a bouquet of flowers in a velvet basket'. Floral and woody.

Robust and full-bodied Beaujolais Cru, with aromas of red fruits and spices.

Burgundy red wine (Pinot Noir). Fresh, fruity, and elegant.

Provence wine, rich and powerful, with notes of garrigue and black fruits.

Dry Burgundy white wine (Chardonnay). Lively, mineral, and very fresh.

Classic Bordeaux red wine, blend of Merlot and Cabernet.

Light and fruity red wine, typical of the Pinot Noir grape.

Loire red wine (Cabernet Franc). Red fruit aromas and vegetal notes.

Accessible and fruity Burgundy red wine.

Rhône Valley red wine. Spicy and warm.

Young and festive wine, very fruity (candy, banana), to be drunk chilled.

Southern French red wine, smooth and pleasant.

Selected Beaujolais Villages. Fruity and smooth.

Dry white wine from the Loire (Sauvignon Blanc). Mineral, with flint notes.

Burgundy white wine. Fresh and easy to drink.

Dry and aromatic white wine (citrus, cut grass).

Round and buttery white wine typical of Chardonnay, produced in the south of France.

Sweet white wine from the Southwest. Notes of exotic fruits and peach.

Fresh and aromatic white wine from the Rhône Valley.

Classic Provence rosé. Pale color, fruity nose, fresh and dry palate.

Dry white wine (very pale rosé) from the South of France. Very light and thirst-quenching.

Southern French rosé wine, selected by the restaurant.