The restaurant is open from Tuesday evening to Sunday lunchtime.

Size: px

Start display at page:

Download "The restaurant is open from Tuesday evening to Sunday lunchtime."

Stephen Reeves
5 years ago
Views:

Our restaurant, The Tillau by Tannières invites you to discover dishes created by chef

Inspired by local traditions, his creations showcase the Jura s treasures and seasonal products

In our wine cellar, we keep local gems as well as a selection of exceptional grands crus

The restaurant is open from Tuesday evening to Sunday lunchtime.

The commitment of the chefs of the Culinary College of France is to defend their profession and

1 Our restaurant, The Tillau by Tannières invites you to discover dishes created by chef Jean-Michel Tannières, who is from the region. Inspired by local traditions, his creations showcase the Jura s treasures and seasonal products selected with great care from local producers. In our wine cellar, we keep local gems as well as a selection of exceptional grands crus associated with rare vintages from some of the best vineyards. The restaurant is open from Tuesday evening to Sunday lunchtime. Our chef, Jean-Michel Tannieres, is a member of the Culinary College of France. The commitment of the chefs of the Culinary College of France is to defend their profession and to promote the chain producers / artisans / restaurants federated on the same visions and values of a restation of quality. Our restaurant has been awarded the Quality Restaurant designation and is part of a militant commitment to defend and represent the College s Values Charter.

2 STARTERS Pan-fried foie gras, on toasted French spiced bread, Macvin caramel 22 Jura mels and mushrooms on a brioche 19 Shellfish soup flaved with Absinthe 19 Beef carpaccio, aged Comté and young salad leaves 20 MAIN DISHES Wild Atlantic turbot, potato flakes, Béarnaise sauce 28 Breton lobster au vin jaune in a light vegetable stew 34 Squab pie with foie gras Local veal chop with wild mushrooms (f two) per person Pan fried beef filet, shallots and red wine sauce 34

3 CHEESES Selection of cheese by Marcel Petite 12 DESSERTS Poached pear with red wine and spices, yogurt ice cream 14 Iced absinthe soufflé, passion fruit coulis 14 Hot soufflé with grand cru chocolate, ange ice cream 17 Apple tarte Tatin, vanilla ice cream and cottage cream 14 Paris-Pontarlier 14 CHILDREN S MENU 15 F children under 12 Wild Atlantic turbot, potato flakes, Béarnaise sauce Pan fried beef filet, seasonal vegetables Hot soufflé with grand cru chocolate, vanilla ice cream Apple tarte Tatin, vanilla ice cream and cottage cream LACTOSE FREE GLUTEN FREE

4 Market Menu 25 At lunch, except week-ends and public holidays Chef s Special Dessert of the Day Coffee Tea

5 A green break 45 Wine pairing... extra charge 25 1 wine f the starter 1 wine with the main course Glass of champagne with the dessert Chef's appetizer STARTERS Pan-fried foie gras, on toasted French spiced bread, Macvin caramel (surcharge 5 euros) Jura mels and mushrooms on a brioche Shellfish soup flaved with Absinthe Beef carpaccio, aged Comté and young salad leaves

6 MAIN DISHES Wild Atlantic Turbot from in potato flakes, Béarnaise sauce Breton lobster with Vin Jaune sauce in a light vegetable stew (surcharge 8 euros) Squab pie with foie gras Local veal chop with wild mushrooms (f two) Pan fried beef filet, shallots and red wine sauce CHEESE Selection of local cheeses by Marcel Petite (extra charge 8 euros)

7 DESSERTS Poached pear in red wine tannin and spices, yogurt ice cream Iced absinthe soufflé with passion fruit coulis Hot soufflé with grand cru chocolate, ange ice cream (surcharge 3 euros) Tarte Tatin, vanilla ice cream and cottage cream Paris-Pontarlier

8 An enchanted break 75 Menu f the whole table Pan-fried foie gras, on a gingerbread toast, Macvin caramel Breton lobster in Vin Jaune sauce in a light vegetable stew Beef filet, shallots and red wine sauce Selection of cheeses by Marcel Petite Poached pear with red wine tannin and spices, yogurt ice cream

9 OUR PARTNERS Autrefoie Artisan producteur de foie gras Crèmerie Marcel Petite Depuis les années 1880, les Petite sont fromagers dans les Montagnes du Jura. A partir de 1934, Marcel, avec la confiance de fruitières locales, devient affineur : il élève à son compte et commercialise ses fromages. Aujourd'hui, les Comtés issus de 35 fruitières sont affinés dans les caves des Granges Narboz et du Ft St Antoine. Biocoop Pontarlier Fruits et légumes Maison Paillard Boucheries & Charcuteries de pays d exception depuis 1952 à Labergement-Sainte-Marie Maison Mauguin Lait, crème, beurre et fromage blanc Moulin de Mirebeau Farine et Céréales Œufs en direct du producteur Œufs plein air GAEC de Combe Aimant Poissons Pêche bretonne by Reynaud

In our cellar, we keep local gems and a selection of exceptional grands crus associated with rare vintages from some of the best vineyards.

In our cellar, we keep local gems and a selection of exceptional grands crus associated with rare vintages from some of the best vineyards. The Tillau by Tannières restaurant invites you to discover dishes created by our chef, Jean-Michel Tannières, who is from the region. Inspired by local traditions, his creations showcase the Jura s treasures