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Restaurant Beaune - Le Cheval Noir
Restaurant in Beaune


  • Entrées
  • Fish dishes
  • Meat dishes
  • Cheeses Desserts


Duck foie gras au naturel, red pepper pearl
and watermelon chutney - 23 Euros

Burgundy snails Croquilles filled with garlic butter - 18 Euros

Wild shrimp marinated, old style tomatoes
and mozarella di Buffala - 22 Euros

Poached egg at 65° with meurette sauce,
garlic and parsley finger - 16 Euros

7 flavours veal tataki, seasonings and pequillos - 18 Euros


Snaked redfish Papillote, Seasonal Vegetables and gnocchi,
caper sauce and ketchup - 27 Euros

Pike biscuit, pikeperch and troot, baby vegetables
And Chardonnay emulsion - 21 Euros

Snaked John Dory, girolles, artichokes buttons
and Bresaola in hazelnuts milk - 30 Euros




Salers beef filet, Anna mashed potatoes with tarragon mustard from « Fallot », Shallots, red wine sauce. (Irland origin) - 36 Euros

Half rosted pigeon, spelt and peas, served with a « caillette » and sauce (Saône et Loire origin) - 29 Euros

Free range loin of pork cooked at a low T°, « grenailles » potatoes & tomatoes skewer & eggplant in rosemary smoked jus (French origin)
- 26 Euros

Golden-brown veal sweetbread, gnocchi and Morels,
sucrine with chicory emulsion - 34 Euros

Platter of cured cheese - 11 Euros

Cottage cheese served with Bresse style cream - 5.50 Euros

Brillat-Savarin, apricots and almonds - 10.00 Euros

Kayambé Chocolate72%, raspeberries, timut pepper with cocoa nibs sauce (Chocolate Michel Cluizel) - 12.00 Euros

Roasted apricots, honey ice parfait, madeleine
and sunflower nougatine - 11.00 Euros


Crunchy choux pastry, cottage cheese foam and red berries tartare, with red berries and verbena sauce -10.00 Euros

Range of ice cream and sorbet (3 flavors)
Ice cream from les Ecrins « Gérard Cabiron MOF 2017 » - 8.50 Euros


Crème brûlée with vanilla from Madagascar - 9.00 Euros


 
Restaurant Le Cheval Noir - 17 bd St Jacques - 21200 Beaune - Tél : 03.80.22.07.37 - contact@restaurant-lechevalnoir.fr