Le Céladon

A complete three-course lunch menu including starter, main course, dessert, and coffee. Ideal for tasting several of the chef's specialties. · Seasonal flavors adapted for a business meal. · Served at your desired pace for lunch.

A lighter lunch menu allowing you to choose two main courses and a coffee. · Refined French cuisine using fresh products. · Perfect for a quick yet gourmet lunch.

Two-course menu including a main course and choice of starter or dessert, plus coffee. · A selection of signature dishes indicated by an asterisk. · An excellent way to discover the restaurant's cuisine at a fixed price.

Complete three-course menu including starter, main course, dessert, and coffee. Ideal for tasting several of the chef's specialties. · Allows you to taste the entire signature selection marked with an asterisk. · Complete gastronomic experience.

Pan-seared warm duck foie gras, with an elderflower fruity glaze. Rich, melting, and silky texture. · Intense and buttery flavor balanced by the fruit's acidity and buckwheat. · Enjoyed delicately, often accompanied by brioche bread.

Breaded and fried soft-boiled egg, served on a light hummus. Crispy outside and runny yolk. · Sesame and chickpea flavors with a savory sauce. · Cut the egg to let the yolk mix with the filling.

Crab meat served in fresh jelly with a creamy avocado mousse. · Delicate marine flavor and creamy texture. Fresh and light. · To be enjoyed with the provided toasted brioche sticks.

Raw sea bream sashimi or carpaccio, marinated ceviche-style in coconut milk and lime. · Firm texture of raw fish with an exotic, tangy, and creamy sauce. · A refreshing starter with Asian and South American notes.

Cauliflower velouté or cream (Dubarry) infused with vanilla. · Soft and creamy texture, subtle vegetable taste enhanced by vanilla. · Served warm like a refined soup with buttered bread.

Vegetable-filled pasta served in a rich umami broth. · Earthy mushroom flavor and light mustard pungency. · To be eaten with a spoon to enjoy the broth.

Traditional pâté en croûte made with duck meat and pieces of foie gras. · Firm and rich texture, with the crispness of the pastry. · Served cold in slices with a fruity condiment to balance the richness.

Gourmet version of the classic breaded cutlet, filled with cheese and ham. Served with a typical Jura wine sauce. · Crispy on the outside, melting on the inside, accompanied by a creamy polenta. · Hearty and comforting main course.

White fish fried in a light Japanese batter (tempura). · Flaky and delicate flesh with a very crispy crust. · Served with a lemon butter and caper sauce (grenobloise).

Gently steamed sea bass fillet, served with a watercress sauce. · Fresh iodized flavor enhanced by shellfish and citrus. · Light and refined dish, very tender.

Cabbage leaves filled with a rich mixture containing foie gras. · Intense and savory flavor, enhanced by a red wine sauce and the pungency of horseradish. · Revisited traditional winter dish, served with a fine purée.

Slow-cooked poultry dish in a creamy sauce, covered with puff pastry sealed over the dish. · Rich, creamy, and very aromatic once the crust is broken. · Designed to be shared by two, served directly in the casserole dish.

Slice of cauliflower roasted in lemon butter and capers. · Melting texture and nutty flavor due to butter. · A rich vegetarian option prepared like a fish or meat dish.

Italian rice cooked slowly until creamy. · Flavored with herbs or green vegetables, topped with a cheese emulsion. · Comforting, rich, and flavorful dish.

The chef's special dish, which changes daily based on market availability. · Fresh cuisine using seasonal ingredients. · Ask your server for today's details.

Structured dessert with thin layers of intense dark chocolate. · Mix of crunchy and creamy textures, with a coffee-scented sauce. · For chocolate lovers.

Whole pear gently cooked and wrapped in puff pastry. · Fruity, juicy, and crisp, served with a rich cream. · A classic and elegant dessert.

Sweet fritters filled or accompanied by fresh figs. · Warm and soft, served with refreshing yogurt ice cream. · A gourmet and original dessert.

Roasted figs covered with a foamy cream (sabayon) and gratinated. · Sweetness of the warm fruit and airy texture of the sauce. · Delicate seasonal dessert.

Rich slice of brioche, soaked and pan-fried, served with chocolate. · Very soft, warm, and sweet. A nostalgic dessert. · Pairs perfectly with cold vanilla ice cream.

Iced dessert covered with meringue and briefly baked. · Striking contrast between the frozen interior and the warm exterior. · Fruity blackcurrant flavors and vanilla sweetness.

Large-sized version of the famous iced and meringue dessert. · Spectacular and convivial, ideal for finishing the meal for two. · Vanilla and blackcurrant ice cream core under a golden meringue.

Daily sweet creation by the pastry chef. · Highlights the fruits or flavors of the moment. · Ask for today's composition.