Dining at Les Deux Chèvres

 

sample SUPPER MENU 65e

amuse bouches

Truite croustillante & Sauce au Yaourt, Oeufs de Féra & Huile au Basilic

Crispy Trout & Yoghurt Sauce, Fera Roe & Basil Oil


Filet mignon de Veau à la Cendre de Romarin,

Mille-Feuilles de Pommes de Terre & Champignons de Saison

Veal Tenderloin with Rosemary Ash, Potato Gratin & seasonal Mushrooms


Sélection de Fromages de Bourgogne

Selection of Cheese from Burgundy

pre desert


Tarte chaude au Chocolat & Sorbet à la Mandarine

Warm Chocolate Tart & Mandarin Sorbet

cafe et petit fours


Breakfast

We are passionate about our breakfasts. Almost all of the produce we use is organic. A wide selection of fresh and seasonal fruit is purchased from local orchards and market gardens. Cheeses and artisan saucisson are from the Dijon market, as well as a selection of yoghurts, artisanal breads (including organic wholemeal and sourdough), and eggs cooked to order. We also serve an extensive selection of organic green and black teas and organic, freshly ground Arabica coffee. During summer months, breakfast is on the terrace overlooking the vineyards.


Lunch

We serve light meals from midday until 19.00.

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Jean Mathie, Owner of Snail Farm north of Dijon

Jean Mathie, Owner of Snail Farm north of Dijon


Kevin and Audrey Roehrig who join the team in March 2019

Kevin and Audrey Roehrig who join the team in March 2019

supper

From 1 April 2019, chef Kevin Roehrig will be serving a market fresh organic menu every day at 19.30 (except Tuesdays).

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