The Restaurant "Le Côté Bistrot" is open from Tuesday Evening to Sunday Lunchtime
The Bistrot Menu
The Bistrot Menu from Tuesday Evening to Sunday Lunchtime
For the Lunchtime on Wednesday, Thursday and Friday, see the Option at the bottom of the page.
Only these Menu will be suggest for these Three Meals
The Hots and Colds Starters:
Cauliflower and Potatoes “Agata” Soup and Whipped Cream 11€
Game Terrine with Pepper, Mixed Salad, and Gherkin 13€
Classical Mushrooms Crust on Toast and Herbeb Whipped Cream 15€
Duck Foie Gras “Jacques Barnachon”, Fruit Chutney and Lukewarm Toast 24€
Wintery Salad: Chicory, White Cabbage, Red Lettuce, Comté from Bonnétage and Walnut 10€
The Risottos and Pastas for Starter or for Main Course:
Tagliatelle with Montbéliard Sausage “Maison Renaudot”, Cancoillotte and Sausage Emulsion 16€/ Main Course 22€
“Arborio” Risotto with Vegetables and Mushrooms Emulsion 15€/ Main Course 21€
“Arborio” Risotto with Chorizo and Squid, Shellfish Juice 17€ / Main Course 23€
Tagliatelle with Smoked Salmon from Norway and Dill Cream 17€/ Main Course 23€
The Meats, Fishes and Game:
Trout Fillets in “Meunière” Style, Sweet Potatoes and Pumpkin Carpaccio 22€
Back of Cod in a Herbs Crust, Mashed Potatoes with Capers and Olive Oil 23€
Rib Steak “Herdshire” 280g, Potatoes and Vegetables 34€
Duck Leg Confit 12h, Potatoes and Vegetables Gratin, Poultry Juice with Pepper 21€
Andouillette “AAAAA” cooked in Oven, Potatoes with Bacon and Beaune Mustard Sauce 22€
The Cheeses Trilogy:
The Regional Cheese Plate and Fruits Stew 10€
The Desserts, Ice Creams and Sorbets:
Chef’s Nougat Montélimar Style, Blackberrries Coulis and Blackberries Sorbet 9.50€
Chocolate “Caramélia” Entremets, Orange and Hazelnuts, Caramel Ice Cream 12€
Crunchy Meringue, Creamy Passion Fruits, Banana Flambe with Tequila, Passion Fruits Sorbet 10.50€
Chef’s Cup: Vanilla from Madagascar Ice Cream, Chestnuts Ice Cream, Chestnuts Slivers and Whipped Cream with Chestnuts and Whisky 11€
Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits 12€
The “Paris-Bonnétage”: Choux Bun, Crunchy and Crème Fraîche from Bonnétage with Praline, Vanilla from Madagascar Ice Cream 11€
Poached Pear with Spiced and Red Wine, Ginger Mousseline and Pear Sorbet 12€
The Ice Creams Choices: Vanilla from Madagascar, Dark Chocolate, Raspberry, Gentian, Caramel, Chestnuts
The Sorbets Choices: Blackberry, Lemon, Reds Fruits, Pear
1 Scoop 3€/ 2 Scoops 6.50€/ 3 Scoops 8.50€/ Alcohol Supplement 6€
The Terroir Menu 33€:
Cauliflower and Potatoes “Agata” Soup and Whipped Cream
Or
Game Terrine with Pepper, Mixed Salad, and Gherkin 13
Or
With Supplement 10€ Duck Foie Gras “Jacques Barnachon”, Fruit Chutney and Lukewarm Toast
Trout Fillets in “Meunière” Style, Sweet Potatoes and Pumpkin Carpaccio
Or
Tagliatelle with Montbéliard Sausage “Maison Renaudot”, Cancoillotte and Sausage
Poached Pear with Spiced and Red Wine, Ginger Mousseline and Pear Sorbet
Or
Chef’s Nougat Montélimar Style, Blackberries Coulis and Blackberries Sorbet
The Market Menu 43€:
Classic Mushroom Crust on Toast and Herbed Whipped Cream
Or
Tagliatelle with Smoked Salmon from Norway and Dill Cream
Or
With Supplement 10€ Duck Foie Gras “Jacques Barnachon”, Fruits Chutney and Lukewarm Toast
Back of Cod in a Herbs Crust, Mashed Potatoes with Capers and Olive Oil
Or
Duck Leg Confit 12h, Potatoes and Vegetables Gratin, Poultry Juice with Pepper
Chef’s Cup: Vanilla from Madagascar Ice Cream, Chestnuts Ice Cream, Chestnuts Slivers and Whipped Cream with Chestnuts and Whisky
Or
The “Paris-Bonnétage” : Choux Bun, Crunchy and Crème Fraîche from Bonnétage with Praline and Vanilla from Madagascar Ice Cream
The Children’s Menu That Makes You Grow Up, To 12 Years Old
Starter/ Main Course/ Dessert 18€ or Main Course / Dessert 14€
Cauliflower and Potatoes “Agata” Soup and Whipped Cream
Tagliatelle with Montbéliard Sausage “Maison Renaudot”, Cancoillote and Sausage Emulsion
Two Scoops Ice Cream Sundea
Bistrot Set Menu for Wednesday, Thursday and Friday Lunchtimes
Starter / Main Course Or Main Course / Dessert 26€
Starter / Main Course / Dessert 39€
Starters
Mains Course
Cheese and Desserts
Game Terrine with Pepper, Mixed Salad and Gherkin
Or
Cauliflower and Potatoes “Agata” Soup and Whipped Cream
Or
Classic Mushroom Crust on Toasts and Herbed Whipped Cream
Or
With Supplement 10€ Duck Foie Gras “Jacques Barnachon”, Fruits Chutney and Lukewarm Toast
Trout Fillets in “Meunière” Style, Sweet Potatoes and Pumpkin Carpaccio
Or
Duck Leg Confit 12h, Potatoes and Vegetables Gratin, Poultry Juice with Pepper
Or
Tagliatelle with Montbéliard Sausage “Maison Renaudot”, Cancoillotte and Sausage Emulsion
Or
Andouillette “AAAAA” cooked in Oven, Potatoes with Bacon and Beaune Mustard Sauce
Or
With Supplement 12€ Rib Steak “Herdshire” 280g, Potatoes and Vegetables
With Supplement 10€ The Regional Cheese Plate and Fruits Stew
Chef’s Nougat Montélimar Style, Blackberries Coulis and Blackberries Sorbet
Or
Chef’s Cup: Vanilla from Madagascar Ice Cream, Chestnuts Ice Cream, Chestnuts Slivers and Whipped Cream with Chestnuts and Whisky
Or
The Traditional Gentian Freshness, Fir Bud Extract and Dry Fruits
Or
The “Paris-Bonnétage”: Choux Bun, Crunchy and Crème Fraîche from Bonnétage with Praline, Vanilla from Madagascar Ice Cream