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Restaurant Beaune - Le Cheval Noir
Restaurant in Beaune

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

Appetizer

Pressed potatoes and fresh goat cheese « Clacbitou »
filet of smoked turkey, a bed salad

Lightly seared fish of the day served
with seasonal vegetables
in a light «jus »

Cottage cheese served with Bresse style cream
Or
Rhubarb soup and red berries sorbet, hazelnut puff pastry

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

Appetizer

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

Pike biscuit, pikeperch and troot, baby vegetables Chardonnay emulsion
Or
12 hours cooked braised beef in red wine with its Amandine potatoes
Platter of three fine local cheese

Crème brûlée with Flavigny aniseed
Or
Far with blackurrant berries and hydrolate from the farm « Fruits Rouges », served with gingerbread icecream

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

Charolais steak tartare served with shiitaké mushroom condiments and « Fallot » taragon mustard sauce
Or
Green asparagus, breaded fried egg, smoked salmon «Le Borvo » and mascarpone whipped cream calamansi

Lightly seared plaice filet, season vegetables and simmered gnocchi,
corn emulsion
Or – and
Lamb breast, artichokes buttons, grenaille potatoes, candied tomatoes and rosemary smoked lamb jus

Brie from Melun, hint and froth served with sour cherry and Almonds

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
Appetizer

Duck foie gras, red pepper pearl And rhubarb chutney, With a glass of Auxey Duresses, Domaine Diconne Or
semi-cooked red tuna, vegetables coleslaw, avocado and 5 sesames , With a Glass of Chorey-lès-Beaune, Domaine Maillard

Rosted John Dory, mashed carrots, green asparagus and gallichon, mushrooms from Alexis Dubief, fishbone jus au vin jaune, With a glass of Mercurey, Maison Albert Bichot
Or – And
Half roasted pigeon, spring vegetables, polenta pigeon jus and toasted rapeseed oil, With a glass of Santenay « En Foulot », Château de la Crée

Platter of cheese Or cottage cheese

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 : 03.80.22.07.37 - contact@restaurant-lechevalnoir.fr