
Discover the menus of the Cloître restaurant
Our Chef Stéphane Grégoire offers you the Cloître menu and the new spring menu
Cloître Menu from February
2 - course menu : 29€
3 - course menu : 38€
SWEET POTATO WAFFLE/ MARINATED TROUT & SOUR SAUCE
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SKREÏ LOIN/ SMOKED KING PRAWN/ CELERY & BUTTERNUT SQUASH RISOTTO/ VERBENA & LEMON EMULSION
OR
ROASTED VEAL RACK/ POTATO VARIATION/ SEASONAL CHIMICHURRI SAUCE
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COCONUT & MANDARIN DESSERT
Bourgogne revisitée Menu
48€
EGG PERFECT & CRAYFISH/ BEURRE BLANC WITH PINE FLAVOUR/ FRESH HERBS
Or
SNAILS/ CABBAGE DUO WITH LAUTREC GARLIC & PARSLEY
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ZANDER QUENELLE/ POTATO VARIATIONS/ MUSSELS AND SAFFRON SOUP
Or
BEEF CHUCK SLOWLY COOKED IN RED WINE/ BUTTERNUT SQUASH & SPINACH RISOTTO GONGOZOLA EMULSION
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CRISPY CHOUX BUN/ HAZELNUT FROM BURGUNDY & LEMON
NET PRICES IN EUROS – INCLUDING SERVICE TAXES - A MENU IDENTIFYING ALLERGENS IS AVAILABLE ON REQUEST
DRINKS ARE NOT INCLUDED IN THE MENUS
Vegetarian Menu
Menu 3 courses : 39€ - Starter : 15 € - Main course : 19 € Smoothie : 5€
Betterave façon tatin/ burrata & raifort/ huile d'aneth
Risotto prima vera
Smoothie de saison
NET PRICES IN EUROS – INCLUDING SERVICE TAXES - A MENU IDENTIFYING ALLERGENS IS AVAILABLE ON REQUEST
DRINKS ARE NOT INCLUDED IN THE MENUS
Kids Menu
15€
Cheeseburger or Nuggets
French Fries
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Chocolate Mousse
NET PRICES IN EUROS – INCLUDING SERVICE TAXES - A MENU IDENTIFYING ALLERGENS IS AVAILABLE ON REQUEST
DRINKS ARE NOT INCLUDED IN THE MENUS
The Cloître spring menu
Starters
PERFECT EGG & CRAYFISH/ BEURRE BLANC WITH PINE FLAVOUR/ FRESH HERBS 16€
SNAILS/ CABBAGGE DUO WITH LAUTREC GARLIC & PARSLEY 21€
CRAB/ CELERY RÉMOULADE/ NANTUA SAUCE/ PIQUILLOS PEPPER BELL 24€
FOIE GRAS WITH CHESTNUT LIQUOR/ NASHI AND CROISSANT ''À L'ORANGE'' 28€
Fishes
Zander quenelles/ potatoe variations/mussels and saffron soup 24€
Scallops in two services : cold & hot with sunchoke 32€
Meats
Beef chuck slowly cooked in red wine/ butternut squash & spinach risotto gongozola emulsion 26€
Pigeon en croute cooked in hazelnut/ stuffed thigh/ salsify with maple syrup/ chervil root / peppercorn juice 34€
Plat Signature du Chef
Piece of charolais beef (750gr)/ stuffed cabbage/ seasonal chimichurri for 2 people 85€
The whole sole meuniere (450gr) à la grenobloise/ potatoe variation/ sauce dieppoise for 1 person 55€
Cheeses
Cervelle de canuts (fresh cheese withcream, herbs & shallots) 8€
Epoisses/ tomato & fenel focaccia 12€
Cheese trilogy plate 14€
(chef's selection)
Desserts
Crispy choux bun/ hazelnut from burgundy and lemon 12€
mango/ passion fruit & timut pepper cheesecake 14€
Pear variation/ fudge & tonka bean 14€
Chocolate tartlet ''soufflée''/ violet & hibiscus 14€
(please order at your command / 10min of preparation)
NET PRICES IN EUROS – INCLUDING SERVICE TAXES - A MENU IDENTIFYING ALLERGENS IS AVAILABLE ON REQUEST
C H E F ' S T A S T I N G M E N U
7 - C O U R S E M E N U
SERVED ONLY IN THE EVENING AND TO THE ENTIRE TABLE
80€
WITH WINE PAIRINGS : 55€
MENU AVAILABLE TILL 8.30 PM
F O I E G R A S W I T H C H E S T N U T L I Q U O R / N A S H I A N D C R O I S S A N T ' ' À L ' O R A N G E ' '
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P E R F E C T E G G & C R A Y F I S H / B E U R R E B L A N C W I T H P I N E F L A V O U R / F R E S H H E R B S
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Z A N D E R Q U E N E L L E / P O T A T O V A R I A T I O N S / M U S S E L S A N D S A F F R O N S O U P
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P I G E O N E N C R O U T E C O O K E D I N H A Z E L N U T /S T U F F E D T H I G H / S A L S I F Y W I T H M A P L E S Y R U P /
R O O T C H E R V I L / G R E E N P E P P E R J U I C E
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E P O I S S E S F R O M H O U S E B E R T H A U T / F O C A C C I A W I T H T O M A T O & F E N E L
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P R E - D E S S E R T
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DESSERT
NET PRICES IN EUROS – INCLUDING SERVICE TAXES - A MENU IDENTIFYING ALLERGENS IS AVAILABLE ON REQUEST
DRINKS ARE NOT INCLUDED IN THE MENUS