Fondues, raclette and the terroir of Franche-Comté

Lunch

Service from 12:00 pm — closed Sunday lunchtime

Chef’s dish of the day, changes daily

One lunch formula and two set menus built around the plat du jour, changing each lunchtime with the market.

Salads

Warm goat’s cheese salad

Cancoillotte*, warm Morteau sausage

Salad with air-dried duck breast

Comté, warm lardons, potatoes

Roquefort, walnuts, apples

Reblochon, bacon, garlic, onions

Salad with warm duck gizzard confit

Duck foie gras, candied apricots, radishes

Small green salad

* Cancoillotte, a traditional Franc-Comtois product, is more than a speciality: a true kitchen recipe, made from curdled skimmed raw milk, the Mêton, matured then melted with water, butter and aromatics.

Cold starters

With toast and garnish

Air-dried meat from the Haut-Doubs, smoked cured ham, cured ham, bacon, saucisson

Small charcuterie plate

Hot starters

French onion soup, oven-browned

Roasted Saint-Marcellin cheese on toast

Roasted goat’s cheese on toast

Toast, smoked cured ham, cream sauce, oven-browned

Toast, Roquefort, cream sauce, oven-browned

Potatoes, onions, lardons, crème fraîche, Reblochon — with green salad

Potato galette, warm goat’s cheese, pine nuts, radishes, gingerbread — on a bed of green salad

Individual hot dishes

Chicken escalope, bacon, cream sauce, Comté — served with gratin

Grilled butcher’s cut of beef with gratin — choice of sauce: Roquefort, cèpes, escargot butter

Whole duck breast with gratin — choice of sauce: Roquefort, cèpes, escargot butter

Fondues

For a minimum of two people, price per person — cheese fondues served with bread

The classic Savoyard cheese fondue

Savoyard fondue base with cèpes (porcini)

Savoyard fondue base with black trumpet mushrooms

Savoyard fondue base with morel mushrooms

Beef cooked in oil · gratin of potato, cheese and mushroom, house-made sauces

Beef cooked in red wine with spices · gratin of potato, cheese and mushroom, house-made sauces

And to share

For a minimum of two people — price per person

Beef grilled at the table over embers · gratin of potato, cheese and mushroom, house-made sauces

Air-dried meat from the Haut-Doubs, artisan Franc-Comtois charcuterie, cured ham, bacon, saucisson, potatoes, radishes, cornichons, spring onions

All our meats are of French origin.

Desserts

House-made chestnut fondant on crème anglaise

House-made chocolate fondant, orange zest, crème anglaise

Frozen nougat parfait, raspberry coulis

Caramel custard flan

Banana, ice cream, chocolate, whipped cream

Poached pear, vanilla ice cream, warm chocolate

Peach, vanilla ice cream, raspberry

Chocolate profiteroles

Iced coffee or chocolate, ice cream and cream

Fresh fruit dipped in warm chocolate — the house’s signature end to a meal

Sorbet with a splash of spirit: blackcurrant, lemon-vodka, strawberry-gin, raspberry, mandarin–Grand Marnier, mango-rum, mint–Get, coconut-rum, passion fruit–rum, pear, apple-calvados

Sorbets and ice creams, three scoops

The cellar

From the Jura to the Rhône valley, a cellar true to the house’s two homelands: Franche-Comté and the Languedoc

Whites

Rouges

Rosés

Full wine list available in the dining room — half-bottles and other appellations available.
Alcohol abuse is dangerous for your health; drink in moderation.

The full menu in PDF. Booking recommended at weekends: +33 4 67 58 94 48.