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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 - 2400 Euros
Only available at lunchtime, on Mondays, Thursdays, Fridays and Saturdays (except for public holidays)


Époisses Berthaut cheese pie, Mache salad,
endive and walnuts mustard Fallot

Palleton of lacquered pork, vegetables and soba Juice of Braisage

Cottage cheese served with Bresse style cream
Verrine of Pineapple, coconut and mascarpone

Menu Tendance Bourguignonne
32 Euros
(starter, main course, cheese or dessert)
Or 37 Euros (starter, main course, cheese and dessert)


Croquilles of Burgundy Snails with garlic butter
Poached egg at 65° with meurette sauce, garlic finger

Pike mousse, zander and trout, vegetables Chardonnay emulsion
12 hours cooked braised beef in red wine with its Amandine potatoes
Platter of three fine local cheese

Crème brûlée with Flavigny aniseed
Warm Nonnette, marmelade of blackcurrant, cottage cheese ice cream

Automn menu - 42 Euros (A starter, main course, cheese and dessert)
Or 50 € (Starter, fish, meat, cheese and dessert)

Mackerel filets, Hummus of Traditional white bean of Vendée, Clacbitou argan oil and Nacho
Pressed by Chicken and saddle of rabbit, chorizo, green olives and peanuts

Cod, Breton potatoes, Black mushrooms and leeks
Or – and
Canette filet of Dombes, Fruits and seasonal vegetables, Gastric in the beet

Warm Fourme d'Ambert Tortillas, Pears and Walnuts

Any dessert from the menu
food and wine harmony :
Starter, main course, cheese and dessert 52 € ou 67 € with the glass of wine
Starter, fish, meat, cheese and dessert, 65€ ou 83€ with the glass of wine

Scallops of fried Foie Gras, Raw and cooked of cabbage, buckwheat honey - Glass of Auxey Duresses, Domaine Diconne Or
Scampis and Shells, lemongrass broth, Ginger, miso and fresh coriander - Glass of Chorey-lès-Beaune, Domaine Maillard

Scallop and duck breast smoked, cake of Jerusalem artichokes spinach, fish broth - Glass ofMercurey, Maison Albert Bichot
Or – And
Back of wild boar, celery risotto, Cèpes mushrooms, apple, juice with coffee oil - Glass of Santenay « En Foulot », Château de la Crée

Platter of cheese Or cottage cheese Or
Warm Fourme d'Ambert Tortillas, Pears and Walnuts

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 : -