Lunch menu

Served at lunchtime only (except on public holidays)

STARTER – MAIN COURSE – DESSERT €50

* CHEESE (+ 9 €)

Roasted oriental eggplant, sweet spices bulgur and dried fruit, yogurt sauce

or

Perfect egg, green peas emulsion, parmesan, rosemary oil

***

Roasted duck breast, creamy polenta with mushrooms

or

Sea bass filet, grilled vegetables s, tomato juice

***

* The Chef’s selection of fresh and mature cheeses

or

* Faisselle: with fresh herbs or red fruit coulis

***

Paris-Brest

Petit Pasumot menu

4 courses 118 €

This menu is given as an example,
it varies according to our inspirations…

Fried duck foie gras with cherries

Or

Dublin Bay prawn crisps with basil, eggplant caviar

***

Sole cooked meunière style, zucchini and almonds, tomato butter

Or

Supremes and thighs of quail, season vegetables

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Iced meringue cake with strawberries, lemon mousse

Or

Warm pistachio soufflé, saffron ice cream and fresh raspberry

Menu Grand Pasumot

5 courses 148 €

This menu is given as an example,
it varies according to our inspirations…

Fried duck foie gras with cherries

Or

Dublin Bay prawn crisps with basil, eggplant caviar

***

Bush ravioli with sweet spices and crayfish, iodized broth

***

Sole cooked meunière style, zucchini and almonds, tomato butter

Or

Supremes and thighs of quail, season vegetables

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Iced meringue cake with strawberries, lemon mousse

Or

Warm pistachio soufflé, saffron ice cream and fresh raspberry

Menu Inspiration du Chef

6 courses 178 €

This menu is given as an example,
it varies according to our inspirations…

Fried duck foie gras with cherries

Or

Dublin Bay prawn crisps with basil, eggplant caviar

***

Bush ravioli with sweet spices and crayfish, iodized broth

***

Sole cooked meunière style, zucchini and almonds, tomato butter

***

Supremes and thighs of quail, season vegetables

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Iced meringue cake with strawberries, lemon mousse

Or

Warm pistachio soufflé, saffron ice cream and fresh raspberry

I like to cook without artifice. If I'm going to put a flower on a plate, it has to really bring something to the table.

Book online

Le CARMIN
4B Place Carnot 21200 Beaune