Au Doux Raisin

Snails cooked in their shells with parsley and garlic butter. The meat is tender with an intense herbaceous flavor. Use the bread to soak up the melted butter.

Creamy duck foie gras terrine served with sweet fig jam. Rich and melt-in-your-mouth texture. Enjoy on toast or brioche.

Mushrooms stuffed with melted Comté cheese, served with an original ceps mushroom ice cream. A mix of hot and cold with woody and cheesy flavors.

Roasted bone marrow served whole. The marrow is fatty, gelatinous, and very rich in flavor. To be spread on toast with a pinch of Guérande salt.

Layered combination of strong Auvergne blue cheese and soft gingerbread. A bold and fragrant sweet and savory pairing.

Roasted Chavignol goat cheese served on toast over a bed of green salad. The cheese is warm and runny, contrasting with the freshness of the salad.

Rustic pâté made from poultry livers, served with a sweet onion confit. Dense and spreadable texture, meaty flavor enhanced by the sweetness of the onion.

Burgundian specialty made of ham pieces set in parsley jelly, served with mustard ice cream. Fresh, aromatic, and surprising.

Egg poached without its shell in boiling water, served with smoked salmon. The runny yolk blends with the smoky and salty taste of the fish.

Traditional beef stew simmered for a long time in red wine with carrots and onions. The meat is tender and the sauce is rich and creamy.

Duck leg slow-cooked in its own fat, then roasted to make the skin crispy. The meat is very tender and flavorful.

Large traditional smoked pork sausage from Franche-Comté. It has a characteristic smoky flavor and a firm, juicy texture.

Oven-baked vegetable dish covered with a golden, gratinated layer of cheese. A warm and comforting meat-free dish.

Sausage made from pork tripe, certified for its superior quality. Very pronounced flavor and unique texture. A classic for offal lovers.

Raw beef cut coarsely by hand (not minced) and seasoned. Chewy texture and fresh taste. Usually served with fries or salad.

A type of elongated pike fish soufflé, served in a creamy sauce (often Nantua). Light, airy, and foamy texture.

Traditional Dijon dish: chicken pieces cooked in a white wine, cream, mustard, and gratinated Comté cheese sauce. Rich, creamy, and slightly tangy.

Assortment of various charcuterie, mainly pork-based (hams, sausages, terrines). Ideal for sharing as an appetizer.

Assortment of various aged cheeses. Served with bread, it's a convivial option for tasting several types of cheese.

Large royal tasting platter, likely combining fine charcuterie and cheeses. Very generous, perfect for a group.