Menu
Check out our menu & bistro specials
Appetizers:
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Cod Carpaccio, 21€
vinaigrette d’agrumes, herbes fraiches
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Thinly sliced Morteau sausage, 14€
rémoulade de céleris, condiment de moutarde, huile d’olives
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Grandpa's Venison and Farm-Raised Pork Terrine, 12€
Salade Mêlée et Cornichons au Vinaigre
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Duck Foie Gras “Chef’s Signature Dish,” 24€
toast de pain au levain, chutney de fruits
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Cream of Tomato and Red Bell Pepper Soup, 14€
tapenade d’olives, câpres
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Traditional Mushroom Forestière, 18€
crème montée salée, croûton de pain au levain
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Savory éclair with Morteau sausage, 16€
crémeux au Comté de Bonnétage parfumé au Vin Jaune, noix
Pasta and Risotto as an Appetizer or Main Course:
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Tagliatelle with Salmon, 21 € / 25 €
fumet de poisson aux herbes fines, huile d’olives
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Tagliatelle with “Maison Renaudot” Montbéliard Sausage, 16 € / 21 €
Émulsion de cancoillotte au Vin Jaune
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"Carnaroli" Risotto with "Reggiano" Parmesan, 16€/21€
Mascarpone crémeuse au citron, volaille caramélisée
Fish and Meat:
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Trout fillets cooked Meunière-style, 22€
tombée de poireaux, crémeux de carottes
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Pan-fried sea bass fillet, 23€
brandade de poisson, tomates cerises en compotée, estragon et fruits à coque
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Beef tartare seasoned with its condiments, 23€
pommes de terre au thym, ail en chemise, mesclun
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Beef chuck, confit for eight hours, 24€
crémeux de céleris, oignon blanc, lard frais caramélisé au four
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Pork Cheek Confit with Savagnin, 24€
pommes de terre rissolées au four, courgettes sautées
Our Aged Cheeses:
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A Cheese Platter from Our Regions 10€
salade mêlée
Desserts from Our Pastry Chefs:
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Homemade frozen Vacherin with the chef's "Montélimar-style" nougat and raspberries, 12€
crème montée vanille
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"Guanara 70%" Dark Chocolate and Coffee Dessert, 11€
glace café
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Jubilee of Mirabelle Plums from Our Orchards 12€
glace Macvin du Jura, brioche colorée au beurre
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Cream Puffs flavored with Madagascar vanilla, 11€
coulis de pruneaux, sorbet figues
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Chef's Cup: 11€
glace cacahuètes, glace pistaches, Griottines de Fougerolles, crème montée
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The freshness of gentian, 12€
coulis de bourgeons de Sapins, croquant de fruits à coque
Our Ice Creams and Sorbets:
1 scoop: 3€ / 2 scoops: 6€ / 3 scoops: 8.50€ / alcohol supplement: 6€
Ice Cream Flavors:
Madagascar Vanilla, “Guanara 70%” Dark Chocolate, Gentian, Pistachios, Peanuts, Coffee, Macvin from the Jura
Sorbet Selection:
Passion Fruit, Lemons, Figs, Mirabelle Plums, Raspberries
The Regional Menu - €34
Cream of Tomato and Red Bell Pepper Soup, Olive Tapenade, Capers
Or
Thinly sliced Morteau sausage,
celery rémoulade, mustard condiment, olive oil
Or
For an additional €12: Duck Foie Gras (“Chef’s Signature Dish”),
Sourdough toast, fruit chutney
***
Tagliatelle with salmon, fish stock with fine herbs, olive oil
Or
Pork Cheek Confit in Savagnin, oven-roasted potatoes, sautéed zucchini
***
House-made frozen Vacherin with the chef’s “Montélimar-style” nougat and raspberries, vanilla whipped cream
Or
Mirabelle plum jubilee from our orchards, Macvin du Jura ice cream, colorful butter brioche
The Market Menu - €48
Cod Carpaccio, Citrus Vinaigrette, Fresh Herbs
Or
Savory éclair with Morteau sausage, a creamy Comté de Bonnétage cheese filling flavored with Vin Jaune, and walnuts
Or
For an additional €12: Duck Foie Gras (“Chef’s Signature Dish”),
Sourdough toast, fruit chutney
***
“Carnaroli” risotto with “Reggiano” Parmesan, creamy lemon mascarpone, caramelized poultry
Or
Pan-seared sea bass fillet, fish brandade, stewed cherry tomatoes, tarragon, and nuts
Or
Beef tartare seasoned with its own condiments, thyme-roasted potatoes, unpeeled garlic, mixed greens
Or
Beef chuck confit for eight hours, creamy celery purée, white onion, and fresh bacon caramelized in the oven
***
Cream puffs flavored with Madagascar vanilla, prune coulis, fig sorbet
Or
Chef’s Selection: peanut ice cream, pistachio ice cream, Griottines from Fougerolles, whipped cream
Or
Gentian-infused dessert, fir bud coulis, nut crunch
The Kids' Menu That Helps Them Grow
Up to age 12:
Starter, main course, and dessert: €19; Main
course and dessert: €14
Grandpa’s Terrine with Venison and Farm-Raised Pork, mixed salad, pickles in vinegar
Tagliatelle with “Maison Renaudot” Montbéliard sausage, cancoillotte emulsion with Vin Jaune
Two scoops of ice cream or sorbet of your choice