The Menu

Burgundy snails in parsley butter sauce, served in their shells.Burgundy snails in parsley butter sauce, served in their shells.

Emblematic culinary specialty of the Burgundy region, located in the North-Eastern quarter of France. Our snails are prepared with finely cut fresh parsley, butter and chopped garlic.

NewMelt-in-the-mouth ravioles with porcini creamMelt-in-the-mouth ravioles with porcini cream

Tender ravioles coated in a velvety porcini cream — a comforting starter with gentle woodland aromas.

NewCreamy, velvety butternut squash soupCreamy, velvety butternut squash soup

Butternut squash simmered and blended into a silky velouté, finished with a touch of cream — a gentle, warming starter with all the flavour of autumn.

NewBurgundy-style poached eggs, delicately servedBurgundy-style poached eggs, delicately served

Poached eggs in a red wine sauce with bacon lardons and mushrooms, in the true meurette tradition — a great Burgundy classic, generous and refined.

NewWok-fried wild mushrooms, reduced jusWok-fried wild mushrooms, reduced jus

Wild mushrooms seared in the wok and glazed with a reduced jus, lifted with fresh herbs — an intense, fragrant seasonal starter.

NewRigatoni with truffle and parmesanRigatoni with truffle and parmesan

Rigatoni coated in a creamy truffle sauce, generously topped with parmesan shavings — an indulgent dish with captivating aromas.

NewCaesar salad, Lucie's wayCaesar salad, Lucie's way

Crisp lettuce, tender chicken, parmesan shavings and golden croutons with our house Caesar dressing — the great classic, revisited Lucie's way.

NewBurgundy-style beef cheek, slow-cooked and full of flavourBurgundy-style beef cheek, slow-cooked and full of flavour

Beef cheek slowly simmered for hours in red wine with carrots until meltingly tender — the soul of Burgundy cooking on your plate.

NewDuck breast with blackcurrant sauce, homemade mashed potatoesDuck breast with blackcurrant sauce, homemade mashed potatoes

Roasted duck breast sliced pink, with blackcurrant sauce and homemade mashed potatoes — the perfect match between rich duck and lively fruit.

NewHeart of rump steak with pepper sauce, gratin dauphinoisHeart of rump steak with pepper sauce, gratin dauphinois

Heart of rump steak topped with a creamy pepper sauce, served with a golden gratin dauphinois — a generous brasserie classic, full of character.

Salad cheese plateSalad cheese plate

NewChocolate liégeoisChocolate liégeois

Chocolate ice cream, chocolate sauce and silky whipped cream — the great ice-cream sundae classic, for chocolate lovers.

NewRum baba, light and fragrantRum baba, light and fragrant

A soft baba generously soaked in rum — a traditional dessert, light and fragrant.

NewSeasonal fruit clafoutisSeasonal fruit clafoutis

Seasonal fruit baked in a soft, golden batter — a simple, comforting dessert just like grandma used to make.

French toast with delicious caramelFrench toast with delicious caramel

Soft French toast, topped with a delicious, melting caramel – a comforting and irresistible treat.

NewGrand Marnier souffléGrand Marnier soufflé

Iced soufflé flavoured with Grand Marnier — an airy dessert with notes of orange, for a light finish.

Gin The AcrobatGin The Acrobat

Gin made in France and from organic farming

Jacoulot LiqueurJacoulot Liqueur

Pepper mint

Whisky BellevoyeWhisky Bellevoye

French Triple Malt Whiskey