Season Menu 49 € & 57 € with the Cheese

Pumpkin Creamy with Squash Pips Oil, Montbéliard’s Sausage

Zander’s Back served with Poultry Broth accompanied by Mushrooms and Leeks Cooked with Thyme Butter

Three Cheese of the Region

Dessert with Quince, Hibiscus & Peanut

Chef’s Hunt Menu 72 € in Two Dishes & 92 € in Three Dishes

Roe’s Shoulder ‘‘Galantine’’ & Duck ‘‘Foie Gras’’ with local cold meat
And / Or
Scallops Carpaccio poached ‘‘Gillardeau’’ n°3 Oyster & Creamy Cauliflower with Olive Oil

Mallard Filet Cooked Rare, Candied Leg, White Cabbage with smoked Bacon, Candied Endives with Spices & Duck Juice and Genever

Cheese Board: Refined

« Dulcey » Chocolate Sphere Pears in different ways, Caramel Coulis
Or
Gentian Coldness Fir Buds Ice-Cream & Chocolate-Gentian Ganache

Savouring Great Menu in Four Dishes 119 € or Five Dishes 139 €

(Only for all the Table)

The Duck ‘‘Foie Gras’’ with Dates & Pistachios, Sourdough Toasts

Morels baked in Ragout with Fresh Cream & Yellow Wine from Monsieur Aviet

Hare Saddle Cooked Rare with Poached Celery, Quince Purée with Macvin

Crayfishes with sliced small Mushrooms & Potatoes, Parmesan Emulsion with Olive Oil

Roe Saddle Cooked Rare, « Grand Veneur » Sauce, Confit Red Cabbage, Celery pressed, Caramelized Apples

Cheese Board: Refined

The Dessert of your choice to order at the beginning of the diner

 

Warm & Cold Sarters

The Duck “Foie Gras”: Nature, Red Fruits, Morels, Figs & Caramelized Nuts, Lukewarm Toasts « One Time 25€, Two Times 29 € Three Times 31€ Four Times 33 € »

Scallops Carpaccio poached ‘‘Gillardeau’’ n°3 Oyster & Creamy Cauliflower with Olive Oil 28 €

Pumpkin Creamy with Squash Pips Oil, Montbéliard’s Sausage  22 €

Roe’s Shoulder ‘‘Galantine’’ & Duck ‘‘Foie Gras’’ with local cold meat  26 €

Morels baked in Ragout with Fresh Cream & Yellow Wine from Monsieur Aviet Full Portion 36 € or Half Portion 20 €

Fish and Shellfish

Breton Lobster Crowbars in Ravioli & the Tail in Butter, Vegetables Dice and Lobster Bisque in the Olive Oil ‘‘Picual’’ 44 €

Zander’s Back served with Poultry Broth accompanied by Mushrooms and Leeks Cooked with Thyme Butter 32 €

Turbot Filet baked at 51°, “Puy” Lentils & Parsnip, Smoked Milk &bit Caramelized Fish with Iranian Lemon 40 €

Crayfishes with sliced small Mushrooms & Potatoes, Parmesan Emulsion with Olive Oil  40 €

Abats Game & Offals

Moselle’s Deer Filet Cooked Rare, Pressed of spiced red cabbage, Creamy of Azuki red beans and Game juice with Cranberries 46 €

Rice Veal Caramelized by fir honey, turnip and Elstar Curried Apple, Potato “Purée“ 44 €

The Royal Hare «Barnachon Way» 44 €

Roe Saddle Cooked Rare, « Grand Veneur » Sauce, Confit Red Cabbage, Celery pressed, Caramelized Apples 48 €

Mallard Filet Cooked Rare, Candied Leg, White Cabbage with smoked Bacon, Candied Endives with Spices & Duck Juice and Genever 42 €

Cheese

Cheese Board Refined 17 €

Marie's Desserts

(* to order at the beginning of the dinner)

*Dessert with Quince, Hibiscus & Peanut 14 €

*Dessert with yellow wine: “Crème Brulée”, Crispy Nuts, Nuts Cream & Yellow Wine Coldness 14 €

*Le "Soufflé" according to the Baker 15 €

*« Dulcey » Chocolate Sphere Pears in different ways, Caramel Coulis 15 €

*Gentian Coldness Fir Buds Ice-Cream & Chocolate-Gentian Ganache 15 €

Ice Cream Assortment Three Flavors (Peanuts, Yellow Wine from Jura, Vanilla, Raspberry, Gentian (Liquor from Jura), Fir) 8.50 €

Sorbets Assortment Three Flavors (Guanaja, Apricot, Lemon, Griotte (Cherry Liquor), Blackberry, Apple with Alcohol from Calvados Normandy, William Pear, Strawberry) 8.50 €

 

Our meats originate from France, Ireland, Holland and Spain

We prefer lacking of a product than choose a lower quality that would not convince you

All our plates may present allergens

Etang du Moulin Restaurant 6

Print Friendly, PDF & Email