The Bistrot Menu
The Hot and Colds Starters :
“Jacot Billey’s” Stewed Snails, Mushrooms and Gnocchi 18€
Traditional Black Pig Terrine, Mixed Salad and Gherkin 13€
Classical Mushrooms Crust on Toast 15€
The “Jacques Barnachon” Duck Foie Gras, Lukewarm Toast 24€
Spring Vegetables Salad with Olive Oil and Balsamic Vinegar 10€
The Risottos and Pasta for Starter or for Main Course :
” Arborio” Risotto with Smoked Morteau Sausage “Maison Renaudot”, Comté and Olive Oil Emulsion 16€/ 22€
“Arborio” Risotto Spring Vegetables and Tarragon Vegetables Juice 17€/ 23€
Tagliatelle with Smoked Trout and Crayfish Bisque with Savagnin 18€/ 24€
Ravioli Stuffed with Artichokes, Parmesan and Basilic 17€/ 23€
The Meats and Fishes :
Sea Bream Fillet Coloured with Olive Oil, Brandade with Vegetables and Vegetables Virgin with Basil 23€
Salmon Trout Fillet Cooked on the Skin, Mashed Potatoes with Capers and Lemon Fish Stock 22€
Veal Rib Steak 250gr Cooked Medium-Rare, Potatoes and Mushrooms Pan Fried, Veal Juice and Garlic in its Skin 32€
Farmhouse Poultry Leg Coloured with Butter, Broccoli with Roasted Hazelnuts and “JB” Mashed Potatoes 26€
Landes Duck Breast Cooked Medium-Rare, Creamy Carrots, Roasted Celery and Poultry Juice Slightly Spicy 24€
The Cheeses Trilogy :
The Regional Cheese Plate and Fruits Stew 10€
The Desserts, Ice Cream and Sorbets
Chef’s Nougat Montélimar Style, Blackberry Coulis and Blackberry Sorbet 9.50€
Chef’s Cup : Madagascar Vanilla Ice Cream, Pistachio Ice Cream, Griottines from Fougerolles, and Whipped Cream with Toasted Almonds 10€
Saint Honoré with Hazelnut Cream and Praline Ice Cream 12€
Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits 12€
Thin Apple Tart with “Boskoop” Apple, Madagascar Iced Vacherin, Whipped Cream 12€
Homemade Raspberries and Vanilla from Madagascar Iced Vacherin, Whipped Cream 11€
The Dessert Around Strawberries and Rhubarb, Cocoa Tile and Strawberry Sorbet 12€
The Choice of Ice Cream : Vanilla from Madagascar, Vanilla from Madagascar with Marc du Jura, Dark Chocolate, Raspberry, Gentian, Pistachio, Praline
The Choice of Sorbets : Passion Fruits, Lemon, Morello Cherries from Fougerolles, Strawberries
1 Scoop 3€/ 2 Scoops 6.50€/ 3 Scoops 8.50€/ Alcohol Supplement 6€
The Terroir Menu at 33€ :
Traditional Black Pig Terrine, Mixed Salad and Gherkin Or “Jacot Billey’s” Stewed Snails, Mushrooms and Gnocchi
Salmon Trout Fillet Cooked on the Skin, Mashed Potatoes with Capers and Lemon Fish Stock Or
” Arborio” Risotto with Smoked Morteau Sausage “Maison Renaudot”, Comté and Olive Oil Emulsion
Homemade Raspberries and Vanilla from Madagascar Iced Vacherin, Whipped Cream Or Chef’s Nougat Montélimar Style, Morello Cherries from Fougerolles and Sorbet
The Market Menu at 43€ :
Ravioli Stuffed with Artichokes, Parmesan and Basilic Or Classical Mushrooms Crust on Toast Or The “Jacques Barnachon” Duck Foie Gras, Supplement 10€, Lukewarm Toast
Sea Bream Fillet Coloured with Olive Oil, Brandade with Vegetables and Vegetables Virgin with Basil
Or Farmhouse Poultry Leg Coloured with Butter, Broccoli with Roasted Hazelnuts and “JB” Mashed Potatoes
Saint Honoré with Hazelnut Cream and Praline Ice Cream Or Chef’s Cup : Madagascar Vanilla Ice Cream, Pistachio Ice Cream, Griottines from Fougerolles, and Whipped Cream with Toasted Almonds
Or Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits
The Children’s Menu That Makes You Grow Up, To 12 Years Old
Starter/ Main Course/ Dessert 18€ or Main Course / Dessert 14€
Traditional Black Pig Terrine, Mixed Salad and Gherkin
“Arborio” Risotto with Smocked Morteau Sausage “Maison Renaudot” and Cancoillote Emulsion
Two Scoop Ice Cream Sundae