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Restaurant Beaune - Le Cheval Noir
Restaurant in Beaune

  • Chef's Clin d’Œil
  • Tendance
  • Summer menu
  • Tasting menu
Le Clin D'Oeil du Chef - 23.50 Euros
Only available at lunchtime, on Mondays, Thursdays, Fridays and Saturdays (except for public holidays)


Morbier cheese and Porchetta di Montagna turnover
Lamb's lettuce salad

Pork cheek confit, carrots and potatoes
Braising juices with full grain Fallot mustard

Fromage blanc
Apple and quince compote, with cider fraîcheur and crumble

Menu Tendance Bourguignonne- 32 Euros


Croquilles of Burgundy Snails with garlic butter;
Black garlic foam
65°C eggs, with meurette sauce and garlic finger

Pike, Zander and Trout Biscuit, baby vegetables
Chardonnay emulsion
12-hour shoulder of beef Bourguignon
with Charlotte potatoes

Slice of pear and blackcurrant cake, gingerbread ice cream .
Caramelised crème brûlée with Flavigny Aniseed

Summer menu - 41 Euros (A starter, main course, cheese and dessert)
Or 49 € (Starter, fish, meat, cheese and dessert)

Duckling Ballotine, Fallot Walnut Mustard,
Endives and Balsamic Blueberry sorbet
Sepia ink waffle, smoked mullet Horseradish,
Chioggia Beetroot and pickles

Lightly-seared Sea Bass Fillet, crushed cauliflower,
girolles and spinach Fish bone jus with vin jaune
Or – and
Breast of farmhouse guinea fowl at 56°C, Jerusalem artichoke royale, Chinese cabbage, chicken gravy with sesame oil

"Berthaut" Epoisses and Vitelotte potato gratin

Any dessert from the menu
food and wine harmony :
Starter, main course, cheese and dessert 52 € ou 64 € with the glass of wine
Starter, fish, meat, cheese and dessert, 65€ ou 79€ with the glass of wine

Duck foie gras au naturel, figs and dates with argan oil Balsamic vinegar glaze With a glass of Auxey Duresses, Domaine Diconne Or
Blue Lobster , miso and Galabar, Ferme aux Champignons oyster mushroom cream , With a glass of Savigny les Beaune, Jean-Claude Boisset

Grilled white Halibut and Scallops, soba, chorizo, Autumn vegetables, Potato bouillon , With a glass of Montagny 1er cru, Maison Albert Bichot
Or – And
Thrice-cooked half pigeons, salsify and chestnut, Butternut Dauphine Potatoes and Salmis sauce , With a glass of Beaune "La Creusotte", Domaine Germain

Platter of cheeses Or fromage blanc  Semi-cured or "Berthaut" Epoisses and Vitelotte potato gratin

Any dessert from the menu
We suggest either a glass of red wine with the cheese course Or a flute of Crémant de Bourgogne with the dessert
Restaurant Le Cheval Noir - 17 bd St Jacques - 21200 Beaune - Tél : -