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RESTAURANT
CHAUMOUSEY-VOSGES
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Here are my specialities and current suggestions.
Some minor adjustments may be made according to the market.
I hope you enjoy your meal. The staff is available to ensure you spend a pleasant time at our house.
Jean-Marc Béati


   

STARTERS

Net price in euros
Duck foie gras plate (terrine or pan-fried) 21
Quail salad and foie gras with ceps 19
Stewed snails in a parsley meurette sauce 14
Calf sweetbread fricassee and foie gras 22
Salmon crêpes Parmentier, cold cream with chive 16
Poached scallops and scampi 21
   

FISH AND SEAFOOD

 
Turbot fillet and scampi, fresh-herb sauce 23
Lightly salted cod in a saffron marinière sauce 17
Fillet of bass with sorrel 21
Fillet of red mullet with tapenade sauce 19
Baked lobster tails and creamy risotto 26
   

MEAT

 
Roast duck breast and duck-wing confit 21
Squab supremes with ceps, leg confit with salad 22
Beef sirloin with chanterelles 24
Rack of lamb with thyme 21
   

CHEESE

 
Refined "La Baratte" cheese plate 9
Baked “Granges” goat's cheese, mixed salad leaves with walnuts 9
   

Desserts

9
Gourmande plate “assortment of desserts”  
Baba with a warm topping,pineapple and mango cappuccino  
Hot lemon soufflé, small glass of limoncello  
Chocolate lava cake with vanilla ice-cream  
French apple tart with cinnamon ice-cream  
Vanilla crème brûlée  
Crispy briks with damsons and mirabelle plums, salted-butter caramel  
 roasted fresh figs, vanilla ice cream  

Due to cooking times and in order to carefully prepare the sweets for the end your meal, we kindly ask you to choose your desserts at the beginning of your meal.