Le Cotte Rôti

Grilled mackerel fillets accompanied by beetroot in various textures and a lemon cream. Mackerel is a fatty fish with a pronounced flavor, balanced here by the freshness of citrus.

Egg cooked slowly at low temperature for a creamy yolk and tender white, served with spinach, smoked sausage (Morteau), and a light mushroom foam.

Raw beef cut by hand, seasoned and served with a rich hollandaise sauce, salted anchovies, and pickled beetroot.

Pasta stuffed with tender pork cheek, served in a rich broth inspired by garbure (traditional soup) with small marinated mushrooms.

Tasting plate featuring foie gras (duck or goose foie gras) prepared in several ways. Rich, creamy, and delicate.

Young farm chicken served in a casserole dish with soft gnocchi and a rich Vin Jaune sauce (typical white wine from the Jura region).

Juicy pork cut served with white beans (mogettes) and a light sauce based on olive oil and herbs.

Firm and delicate white fish, accompanied by new potatoes, vegetables, and mussels.

Pan-seared scallops, served with cauliflower and a spicy chorizo sauce. Sweet flavor and tender texture.

Pigeon roasted on the bone (on the breast) to retain its tenderness. Gamey meat, served pink.

Veal sweetbreads (thymus) renowned for their melting texture and delicate flavor. Braised and served with mushrooms and a creamy touch.

Reinterpretation of the Tarte Tatin (caramelized apples), served with a rich cream, a shortbread biscuit, and a refreshing sorbet.

Classic dessert based on chestnut and whipped cream, here enhanced with mandarins for a tangy note.

Rich chocolate tart with a cocoa crumble (streusel), caramel, and vanilla ice cream.

Dessert exploring milky textures with fermented milk ice cream, crispy meringues, and caramel.