Menu
GENEROUS AND GOURMET
THE SPRING MENU
PLAT 22 €
STARTER, MAIN or MAIN, DESSERT 30€
STARTER, MAIN COURSE, DESSERT 35€
DRY OR WHITE CHEESE SUPPLEMENT 5 to 7€
Starters
​
Isère trout fillet cooked in its stock, old Comté cream,
Fresh spinach in vinaigrette & walnut crumble
​
Organic egg poached on bean cream, grilled farm bacon
​
A dozen Burgundy snails with parsley
​
​
​
Dishes
​
Sweetbreads served crispy, sweet potato mousseline
shitake mushrooms, cream sauce
Supplement 5€
​
Roasted scallops
Risotto with squid ink & saffron emulsion
​
Fillet of lamb from Corrèze cooked in a tagine with small seasonal vegetables
​
Cheeses
​
Goat cheese plate
​
White cream cheese from Bresse
​
Saint-Marcellin
​
​
​
Desserts
​
homemade frozen nougat
Strawberries, white chocolate & muesli
​
Dark chocolate & vanilla dome
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.