Menu
Check out our menu & bistro specials
Appetizers:
-
Grandpa's Black Pig Terrine, 12€
Salade Mêlée et Cornichons au Vinaigre
-
Duck Foie Gras "Jacques Barnachon Style", 24€
Toast de Pain au Levain et Chutney de Fruits
-
Buffalo Mozzarella, Heirloom Tomato Carpaccio 14€
et Vinaigrette de Balsamique
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Forest-Style Crust with Bonnétage Cream, 18€
Crème montée salée, Croûton de Pain au Levain
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Tomato Gazpacho, Olive Tapenade, 11€
Croûtons de Pain aux Aromates
Pasta and Risotto as an Appetizer or Main Course:
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"Maison Renaudot" Tagliatelle with Morteau Sausage 16€/21€
Émulsion de Cancoillotte au Vin Jaune
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"Carnaroli" risotto with "Reggiano" Parmesan, 16€/21€
Mascarpone crémeuse au Citron et Volaille caramélisée
-
Tagliatelle with Prawns Flambéed with Pontarlier Anis, 21€ / 25€
Émulsion de Jus de Carcasse
Fish and Meat:
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Trout fillets cooked Meunière-style, 22€
Julienne de Légumes à l’Aneth et Beurre Citronné
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Sea Bream Fillet with Butter, 23€
Condiment de Citron et Fenouil, Poêlée de Tomates Cerises au Basilic
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Pork jowl confit with Savagnin, 24€
Pommes de Terre rissolées au Four et Haricots aux Herbes
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Beef chuck, confit for eight hours, 24€
Caviar d’Aubergine, Oignon blanc et Lard frais caramélisé au four
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Traditional Beef Tartare seasoned with its condiments, 23€
Cassolette de Pommes de Terre au Thym et Ail en chemise
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Beef Entrecôte, "J.B." Mashed Potatoes 36€
et Légumes du Moment
Our Aged Cheeses:
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A Cheese Platter from Our Regions 10€
et Salade Mêlée
Desserts from Our Pastry Chefs:
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Homemade Frozen Vacherin 12€
Vanille de Madagascar et aux Framboises
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Vanilla Snowballs with Madagascar Vanilla and Lemon Zest, 11€
Crème Anglaise légère
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"Tutti Frutti" Cut: 11€
Sorbet Pêches, Fruits marinés au Macvin, Crème montée
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Chef's Nougat "Montélimar Style", 12€
Glace Café, Coulis Chocolat Noir et Café
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Gourmet Cup: 11€
Glace Amandes, Glace Pistaches, Griottines de Fougerolles, Meringue et Crème montée
-
The freshness of gentian, 12€
Extrait de Bourgeons de Sapins et Croquant de Fruits à Coques
Our Ice Creams and Sorbets:
One scoop €3 / Two scoops €6 / Three scoops €8.50 / Alcohol supplement €6
Ice Cream Flavors: Madagascar Vanilla, "Manjari 64%" Dark Chocolate, Gentian, Pistachio, Almond, Coffee
Sorbet Selection: Passion Fruit, Lemon, Morello Cherries, Coconut, Yellow Peaches, Mirabelle Plums
Alcohol Surcharge: €6
The Regional Menu - €34
Tomato Gazpacho, Olive Tapenade, Herbed Bread Croutons
Or
Grandpa’s Black Pig Terrine, Mixed Salad, and Pickles in Vinegar
Or
For an additional €12, Duck Foie Gras “à la Jacques Barnachon,”
Sourdough Toast and Fruit Chutney
***
"Carnaroli" Risotto with "Reggiano" Parmesan, Creamy Lemon Mascarpone, and Caramelized Chicken
Or
Pork Cheek Confit with Savagnin, Oven-Roasted Potatoes, and Herbed Green Beans
Or
Trout Fillets Cooked Meunière-Style, Julienne Vegetables with Dill and Lemon Butter
***
Meringue with Madagascar Vanilla and Lemon Zest, Light Crème Anglaise
Or
“Tutti Frutti” Cup: Peach Sorbet, Fruit Marinated in Macvin, Whipped Cream
The Market Menu - €48
Savory éclair with Morteau sausage, Comté cream cheese flavored with Vin Jaune and walnuts
Or
Buffalo Mozzarella, heirloom tomato carpaccio, and balsamic vinaigrette
Or
For an additional €12, Duck Foie Gras “Jacques Barnachon Style,”
Sourdough Toast and Fruit Chutney
***
Beef Chuck Confit (8 hours), Eggplant Caviar, White Onion, and Fresh Bacon Caramelized in the Oven
Or
Traditional Beef Tartare seasoned with its condiments,
Potato Casserole with Thyme and Garlic Cloves
Or
Sea Bream Fillet Seared in Butter, Lemon and Fennel Condiment, Sautéed Cherry Tomatoes with Basil
***
Chef’s “Montélimar-Style” Nougat, Coffee Ice Cream, Dark Chocolate and Coffee Coulis
Or
Gourmet Cup: Almond Ice Cream, Pistachio Ice Cream, Fougerolles Griottines, Meringue, and Whipped Cream
Or
Fresh Gentian, Fir Bud Extract, and Nut Crumble
The Kids' Menu That Helps Them Grow
Up to age 12:
Starter, main course, and dessert: €19; Main
course and dessert: €14
Grandpa’s Black Pig Terrine, Mixed Salad, and Pickles in Vinegar
Tagliatelle with “Maison Renaudot” Montbéliard Sausage, Cancoillotte Emulsion with Vin Jaune
Ice Cream or Sorbet (Two Scoops)