M7 Dinner

Traditional ham parsley regional bronze medal and blackcurrant mustard

Poached in chablis snails, French Origin certified, my Grandma’s recipe

Burgundy’ style free-range eggs or poached eggs served with “Epoisses” cheese sauce

Foie Gras, blackcurrant jelly, the chef’s recipe

Couscous of vegetables with curry

Traditional beef in a Burgundy’ style

Veal kidneys and blackcurrant, spätzle pasta

Burgundy beef Burger with Epoisses cream cheese, sweet potatoes crisps

Charolais beef tenderloin (+/-180g), foie gras escalope and Cognac cream, seasonal vegetables

Sturgeon steak, sweet-and-sour of honey and fennel

Pheasant roasted in herbs and “comté” crust, Burgundy-style mashed potatoes

Burgundy filleted Chiken breast “Gaston Gérard”style, gnocchis and Chestnuts

King prawns “au gratin” with mustard, summer truffles risotto

Vegetarian balls with tomatoes cream

Fish of the Day

Selection of head chef

Saint Marcelin cheese in dried fruit (6 minutes of cooking)

Fresh cream cheese (cream, red fruit sauce, aromatic herbs)

Cheese platter from « Alain Hess »

Duet of chocolat and fruits tartar

Tartlet of small pumking caramelised with honey and cinnamon

Pear poached in honey of M7 and red wine, gingerbead’s

Burgundy black currant sorbet with Burgundy Marc and blackcurrant liquor

Clementine Cream Puff & Tuti Frutti fruits

Dessert of the moment