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Les Capucins - Our Restaurant

Menus

 

MENU
2 dishes = 15 €, 3 dishes = 18 €, 4 dishes = 21 €

TERROIR
3 dishes = 25 €, 4 dishes = 28 €

DECOUVERTE
3
 dishes = 36€, 4 dishes = 39 €

 

Peas cold soup with  coriander mousse and Emmental tuile
Or
Home made Duck ’Rillettes’  with salad
Or
Seafood  mousse on zucchini marinated with oil and lemon
 Or
Suggestion

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Pork  cheek cooked with pepper sauce
Or
 Pike mousse «  quenelle » with Basilic cream
Or
"Carbonara" pasta cooked with ham and cheese "epoisses" sauce
Or
Vegetables lasagna

( spinach, eggplant, tomato ) and salad
Ou
Suggestion



*****

Three regional coat cheese

Or

Soft White cheese  

 Or

Sweet cart

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

ToastedMorvan cow cheese marinated Ratafia served on cereal bread with salad
or
Two  poached eggs in the red wine sauce, with oinions and piece of bacon
or
Eight snails in the butter with garlic, parsley and pastry dough
Ou Home made ham in jelly, Parsley and fresh sour cream with salad

****
Beef ‘rumsteack’ with« Epoisse » cheese sauce
Ou Trout Filet  served with « Crémant de Bourgogne’ cream
Ou Chiterling sausage cooked with ‘Chablis’ wine and gratined chaource cheese
or

Beef « Bourguignon » cooked a long time in red wine, onions and bacon served with boiled vegetable


*****

Three regional coat cheese

« Chaource, Tomme Bio, Epoisses »

 

or

Soft White cheese  with suggar or red fruits sauce or honey and almonds

*****

Sweet list

 

Crayfish “Butterfly style” and cinnamon
or
twelve snails in the butter with garlic, parsley and pastry dough
or
Foie gras ‘home made ‘ served with oinions and red wine marmelade  
or
Casserole of scallop and trout from Morvan

********
Duck Fillet  with sweet-our  sauce dressing
or
Beef fillet : Choice « Epoisses » or Pepper or Burgondy sauce.
or
Trout from Morvan, Scallop and crayfish served on skewer with Lemongrass dressing

*******



*****

Three régional coat cheese

Or

Soft White cheese  with suggar or red fruits sauce or honey and almonds

Or

« Epoisses »  cheese on the pastry dough served hot with salad

 *****

Dessert list