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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 €

Mussel Soup in a pastry case
Or
Pike mouss with littles vegetable pieces and curry sauce
Or
Home made ham in jelly Parsley  with salad

 

Or

Suggestion

 

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Crispy duck wings farmer homemade
Or
 Burgundy monkfish
Or
Vegetables lasagna

Or

Suggestion

 

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Three regional coat cheese

Or

Soft White cheese   with  red fruits sauce

 Or

Sweet cart

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Morvan goat cheese marinated in walnut oil served on brioche 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 and parsley

or

    Morvan trout tartar with littles vegetable pieces

 

*****

Beef ‘rumsteack’ with« Epoisse » cheese sauce

or

Trout Filet  served with Crayfish cream and polenta

Or

Veritable ham served with pasta and White wine, tomatoes and mushroom

or

Bourguignon beef cooked a long time with red wine and onions and bacon,mashed potatoes

 

*****

« Chaource, Tomme Bio, Epoisses »

Three regional coat cheese

or

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

or

Hot toast with goat cheese Morvan honey,   and salad

 

*****

Sweet list

 

Terrine of Tala trout and scallop (mousse and raw fillet), crayfish sauce and little vegetable

Or

twelve snails in the butter with garlic and parsley

Or

Foie gras ‘home made ‘

Or

Composed plate– Trout tartar + 1/2 goat cheese marined + 2 snails

 

*****

Fillet of duck with Black currant  sauce dressing

Or

Beef ‘rumsteack’ Choice « Epoisses » or Morilles sauce.

Or

Casserole of scallop and Crayfish  with girolle mushrooms in a champagne cream sauce 

Or

Sweat bread Veal with musrooms sauce « morilles » with pastry

 

*****

Three régional coat cheese

Or

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

Or

Régional cheese on the pastry hot on the salad

 

 *****

Dessert list