top of page
champignons.jpeg

Menu

GENEROUS AND GOURMET

ON THE AUTUMN MENU

PLAT  22 €
STARTER, MAIN or MAIN, DESSERT  30€
STARTER, MAIN COURSE, DESSERT  35€
DRY OR WHITE CHEESE SUPPLEMENT  5 to 7€

Starters

Porcini mushroom casserole, walnut and hazelnut crumble, poached egg

Half-cooked Charolais beef in entrecôte in salad seasoned with Maison Fallot mustard, fig confit & parmesan crumble

A dozen Burgundy snails with parsley

Dishes

Sweetbreads served crispy, pumpkin, roasted pear & At Porto saucesupplement 5€

Charolais beef,

parsnip mousseline & fried mushrooms of the moment

supplement 5€

 

Cod filletwith star anise cream, black rice

The suggestion of the moment

Cheeses

Goat cheese plate

White cream cheese from Bresse

Saint-Marcellin

Desserts

homemade frozen nougat

Poached pear

Chocolate-caramel dessert

CHILDREN'S MENU

SLATE

12 €

We start with

A poultry supreme with cream like my grandma Paulette used to make

with a garnish of the moment

Then

Cottage cheese or a scoop of ice cream

The daily menu at18 €

served Monday to Friday only at lunchtime  (except August)

Restaurant near Mâcon, in southern Burgundy, in Berzé-la-ville.

bottom of page