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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)


Tomatoes rosette, minced chicken, focaccia and parmesan
Served with anchovy dressing

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

Cottage cheese served with Bresse style cream
Peach and nectarine smoothie, bulguarian yogurt ice cream served With pieces of meringue

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;
tomato espuma
Poached egg at 65° with meurette sauce, garlic finger

Pike biscuit, pikeperch and troot, baby 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
Blackcurrant and “Nonette tiramisu” from Mulot et Petitjean

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

Whelks with both, baked and raw courgettes, flavoured with Preserved ginger served as a toast
7 Flavours veal Tataki, seasonings and pequillos

Snaked redfish Papillote, Seasonal Vegetables and gnocchi,
caper sauce and ketchup
Or – and
Free range loin of pork cooked at a low T°, grenailles potatoes And tomatoes skewer, eggplant in rosemary smoked jus

Brillat-Savarin, Apricots 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

duck foie gras, red pepper pearl And Watermelon chutney Glass of Auxey Duresses, Domaine Diconne Or
Snaked John Dory, Girolles, artichokes buttons and Bresaola in hazelnuts milk - Glass of Chablis St Pierre , Domaine Regnard

Half roasted pigeon, spelt and peas, served with a Caillette and sauce Glass of Santenay « En Foulot », Château de la Crée
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 Or Brillat-Savarin, Apricots & Almonds

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 : -