Lunch menu

Served at lunchtime only (except on public holidays)

STARTER – MAIN COURSE – DESSERT €50

* CHEESE (+ 9 €)

Eggs poached in red wine sauce with diced bacon, onions and mushrooms

or

Warm vegetable and snail tartlet, emulsion with sweet garlic and green sauce

***

Roast duck fillet vegetables and fruits, acidulous juice

or

Pikeperch quenelle, homardine sauce with tarragon

***

* The Chef’s selection of fresh and mature cheeses

or

* Faisselle: with fresh herbs or red fruit coulis

***

Pavlova granny apple, shiso and pistachio

Petit Pasumot menu

4 courses €118

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

Scallop nuts just seized, chicory and sweet potatoes

Or

White pudding with ceps in foie gras sauce with ratafia

***

Back of cod and shellfish, pumpkin gnocchi and Brussels sprouts

Or

Supremes and thighs of quail, lightly whipped potato purée, Black Truffle

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Rum Baba, roast pineapple, vanilla cream

Or

Warm chocolate soufflé, cocoa sorbet

Menu Grand Pasumot

5 courses €148

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

Scallop nuts just seized, chicory and sweet potatoes

Or

White pudding with ceps in foie gras sauce with ratafia

***

Breaded frog legs, mushrooms, sweet garlic emulsion

***

Back of cod and shellfish, pumpkin gnocchi and Brussels sprouts

Or

Supremes and thighs of quail, lightly whipped potato purée, Black Truffle

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Rum Baba, roast pineapple, vanilla cream

Or

Warm chocolate soufflé, cocoa sorbet

Menu Inspiration du Chef

6 courses €178

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

Scallop nuts just seized, chicory and sweet potatoes

Or

White pudding with ceps in foie gras sauce with ratafia

***

Breaded frog legs, mushrooms, sweet garlic emulsion

***

Back of cod and shellfish, pumpkin gnocchi and Brussels sprouts

***

Supremes and thighs of quail, lightly whipped potato purée, Black Truffle

***

The Chef’s selection of fresh and mature cheeses

Or

Faisselle: with fresh herbs or red fruit coulis

***

Rum Baba, roast pineapple, vanilla cream

Or

Warm chocolate soufflé, cocoa sorbet

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.

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Le CARMIN
4B Place Carnot 21200 Beaune