La Bourgogne

An all-inclusive gastronomic menu offering a complete experience. It includes an aperitif, a starter, a main course (meat or fish), a dessert, and selected drinks (wine and water). Ideal for a meal without complex choices.

A fixed-price menu allowing you to choose from seasonal à la carte dishes. You can adjust the number of courses (2 or 3) according to your appetite. Drinks are not included.

A tailor-made option for children. The chef offers to adapt dishes from the menu to suit the tastes of the younger ones.

A starter in the form of a creamy chestnut soup. It is enhanced with mushrooms (morels) and scallops for a refined surf-and-turf flavor. Truffle whipped cream adds an aromatic final touch.

Snails served in a gourmet way with a Comté cheese mousse (French cooked pressed cheese) and tender potatoes. A flavorful and typical French gastronomic starter.

Homemade duck foie gras, slow-cooked to preserve its creaminess. Served with a sweet fruit compote to balance the richness of the foie gras and toasted bread.

A carpaccio of raw scallops, thinly sliced. They are simply seasoned with lemon and olive oil to highlight the freshness and sweetness of the seafood.

Six fresh oysters from the Marennes-Oléron region, renowned for their quality. Served raw with semi-salted butter, to be enjoyed on bread.

A luxurious take on the classic Caesar salad. It features fresh, shelled lobster, crisp lettuce, parmesan, and a creamy dressing. Fresh and refined.

Lobster prepared in pieces, served with a sweet and aromatic vanilla-scented sweet potato purée. The limoncello sauce adds a bright citrus note.

Pan-seared scallops with creamy risotto. Leeks and truffle sauce add a rich, earthy depth of flavor.

A fine, white-fleshed fish fillet (Sea Bass). Served with creamed spinach and hazelnuts for crunch.

Italian rice cooked slowly until creamy. Enhanced with seasonal vegetables and parmesan cheese. A comforting vegetarian dish.

Pan-seared veal liver, tender and rich in flavor. Accompanied by a classic mashed potato enhanced by the taste of truffle.

A game dish (doe) served rare to remain tender. Accompanied by winter vegetables and a rich sauce typical of game dishes.

Veal sweetbread is a delicate offal highly prized for its melt-in-your-mouth texture. Here it is braised and served with chickpea purée (hummus) and spicy chorizo to enhance the flavor.

A classic of French gastronomy: a tender beef fillet topped with a slice of pan-seared foie gras. Served with a rich truffle sauce and potato gratin.

A selection of aged cheeses, served with a small green salad to refresh the palate at the end of the meal.

A gourmet dessert featuring chocolate and hazelnut. It combines the creaminess of ganache, the freshness of ice cream, and the crunch of a wafer.

A spectacular dessert composed of a chocolate sphere that melts when hot chocolate is poured over it, revealing a raspberry and cream filling.

For lovers of intense chocolate. Plays on textures with a warm mousse, crunchiness (feuillantine), and a hint of salt to enhance the flavor.

A fruity and light dessert combining the tartness of raspberry with the exotic sweetness of mango, accompanied by a coulis.

A pear gently cooked in a vanilla-scented syrup, served with chocolate sauce and spicy gingerbread flavors.

Water filtered on-site, available still or sparkling. An ecological alternative to traditional bottled water.