Menu
Check out our menu & bistro specials
Appetizers:
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Homemade Pork and Game Terrine 12€
Salade Mêlée et Cornichons au Vinaigre
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"Jacques Barnachon-Style" Duck Foie Gras, 24€
Toast de Pain au Levain et Chutney de Fruits
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The Traditional Pâté en Croûte from Maison Chazal 14€
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Forest Crust with Bonnétage Cream, 18€
Croûton de Pain au Levain
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Cream of Asparagus and "Agria" Potato Soup, 10€
Crème Montée
Pasta and Risotto as an Appetizer or Main Course:
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"Maison Renaudot" Tagliatelle with Morteau Sausage 16€/21€
Jus de Volaille à la Coriandre
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"Arborio" Risotto with "Maison Renaudot" Montbéliard Sausage, 16€/21€
Sauce Cancoillotte au Vin Jaune
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Gnocchi with Wild Mushrooms, 14€/18€
Émulsion de Jus de Volaille au Comté de Bonnétage
Fish and Meat:
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Herb-Crusted Pollock Fillet, 23€
Brandade à l'Huile d'Olive et Condiment de Câpres et Olives
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Norwegian Salmon Loin (Snack-Style) 23€
Boulgour aux Légumes et Épices Douces, Sauce au Fumet de Poisson et Crème Fraîche à l'Aneth
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French Farm-Raised Chicken Thigh, 24€
Déclinaison de Pommes de Terre et Céleri Rave, Jus de Volaille au Vin Jaune
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Confit Lamb Shoulder, 24€
Polenta aux Raisins Secs, Courgettes et Tomates Confites
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Candied Beef Cheek, 25€
Champignons Sautés au Lard, Pressé de Carottes
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"Herdshire" Beef Rib Eye, 36€
Purée de Pommes de Terre "J.B." 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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Rum Baba "Pina Colada Style", 12€
Sirop Ananas, Chantilly et Sorbet Coco
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Homemade Frozen Vacherin 10€
Vanille de Madagascar et aux Framboises
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The Chef's Nougat "Montélimar Style", 11€
Coulis au Chocolat Noir et Café, Glace au Café
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"Manjari 64%" Dark Chocolate and Rhubarb Dessert, 12€
Sorbet à la Rhubarbe
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The Chef's Cup: 11€
Sorbet Citron, Glace Amandes, Meringue et Chantilly
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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, Dark Chocolate “Manjari 64%”, Gentian, Pistachio, Almond, Coffee
Sorbet
Flavors
: Passion Fruit, Lemon, Morello Cherry, Rhubarb, Coconut
Alcohol Surcharge: €6
The Regional Menu - €34
Homemade Pork and Game Terrine, Mixed Salad, and Pickles in Vinegar
Or
Cream of Asparagus and "Agria" Potato Soup, Whipped Cream
Or
For an additional €12: Duck Foie Gras "Jacques Barnachon Style," Warm Sourdough Toast, and Fruit Chutney
***
Seared Norwegian Salmon Fillet, Bulgur with Vegetables and Mild Spices,
Fish Stock Sauce and Crème Fraîche with Dill
Or
Confit Beef Cheek, Sautéed Mushrooms with Bacon, Carrot Purée
***
House-Made Vacherin Ice Cream with Madagascar Vanilla and Raspberries
Or
Chef’s “Montélimar-Style” Nougat, Dark Chocolate and Coffee Coulis, Coffee Ice Cream
The Easter Menu
1 Appetizer / 1 Main Course / 1 Dessert for €48
2 Appetizers / 1 Main Course / 1 Dessert for €68
The Traditional Pâté en Croûte from Maison Chazal (starter)
Or
Gnocchi with Wild Mushrooms, Emulsion of Chicken Jus with Comté de Bonnétage (starter)
Or
Herb-Crusted Pollock Fillet, Olive Oil Brandade with Capers and Olives (starter or main course)
Or
Confit of Lamb Shoulder, Polenta with Raisins, Zucchini, and Confit Tomatoes (main course)
***
Dessert with "Manjari 64%" Dark Chocolate and Rhubarb, Rhubarb Sorbet
Or
The Chef's Dessert Platter: Lemon Sorbet, Almond Ice Cream, Meringues, 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
Homemade Pork and Game Terrine, Mixed Salad
Tagliatelle with "Maison Renaudot" Morteau Sausage and Chicken Broth with Cilantro
Ice Cream or Sorbet (Two Scoops)