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Restaurant Beaune - Le Cheval Noir
Restaurant in Beaune

  • Chef's Clin d’Œil
  • Tendance
  • Autumn 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)


Onion and tomato confit shortbread, "Tonnelet frais"
And crisp vinaigrette

Lightly seared pollack steak, crushed artichoke
Grenaille potatoes, Beurre Blanc sauce

Fromage blanc
Tiramisu of fromage blanc and seasonal fruit, speculoos crisp

Menu Tendance Bourguignonne- 32 Euros


Croquilles of Burgundy Snails with garlic butter,
Tomato pesto espuma
65°C eggs, with meurette sauce and garlic finger

"Pochouse" of Zander, Trout fillets and baby vegetables
Chardonnay emulsion
12-hour shoulder of beef Bourguignon
with Tortiglioni

Iced parfait of blackcurrant hydrosol from Ferme Fruirouge and gingerbread.
Caramelised crème brûlée with Flavigny Aniseed

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

Centre-cut rump steak in a 7-flavour marinade,
fraîcheur of green apple and gherkins
Cream of green asparagus, whelks, aged gouda,
white asparagus and tomatoes

Lightly seared prime fillet of cod, puréed carrots,
baby vegetables, seaweed vinaigrette with shallots
Or – and
Slow-cooked rack of Basque pork, Grenaille potatoes,
asparagus and tomatoes, pork jus

Semi-cured Tonnelet in a honey-olive oil marinade,
Dried apricots and dried fruit breads

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, balsamic jelly, Slices of toast -
With a glass of Macon-Lugny, Bouchard Père & Fils Or
Mi-cuit of Tuna and Gambas, sweet-and-sour peppers, raspberry vinaigrette - With a glass of Haute Côtes de Nuit, Domaine Bichot

Steak of freshly-caught Sea-bass with crispy fish scales, green asparagus, stuffed conchiglioni, miso sauce and black olives - With a glass of Chablis 1er Cru, Simonnet-Febvre
Ou – Et
Roast pigeon breast, pigeon thigh confit, crushed artichoke and mushrooms, grilled peanut gravy - With a glass of Chorey les Beaune, Domaine Belin

Platter of cheeses Or fromage blanc  Semi-cured or Tonnelet in a honey-olive oil marinade, Dried apricots and dried fruit breads

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 : -