Ma Bourgogne

Tarama accompanied by blinis.

Homemade foie gras served with chutney and brioche bread.

Salmon gravlax served with dill cream and beetroot chutney.

Leeks with vinaigrette with fried onions and horseradish cream.

Homemade terrine served with pickles and toasted bread.

Homemade fish soup.

Escabeche mackerel accompanied by crunchy vegetables.

Warm goat cheese on toast, served with salad, apple and walnuts.

Romaine salad with chicken, hard-boiled egg, parmesan, croutons and caesar sauce.

Lentil salad with salmon gravlax and a poached egg.

Lyon sausage salad with pistachio and warm potatoes.

Vegetable curry served with aromatic rice.

Grilled salmon fillet with white butter and spinach.

Sea bass fillet served with fennel and preserved lemon.

Grilled octopus with sauce vierge, pumpkin puree and chorizo.

Chicken supreme with morel cream.

Sweetbread vol-au-vent with morel sauce and rice.

Beef fillet served with a peppercorn mignonette.

Frog leg fricassée with garlic and parsley.

Gnocchi with gorgonzola, pear and walnuts.

Chocolate lava cake served with vanilla ice cream.

Floating island with pink pralines.

Tarte tatin served with crème fraîche.

Profiterole with hot chocolate and vanilla ice cream.

Iced nougat accompanied by a coulis.

Assortment of ice creams: vanilla, hazelnut, coconut and café dauphinois.

Assortment of sorbets: raspberry, pear, mango, cocoa and lime.