Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny

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1 Menus et Carte Restaurant «La Gremelle» Ladoix-Serrigny Our chef cook f you dishes made from fresh local produce and products to better serve you and guarantee you the best quality (thus certain dishes can sometimes be missed!) Welcome to "La Gremelle" We are very pleased to welcome you and wish you a good appetite!

2 MENU OF MARKET 18 Euros (Only on the Midi Except Weekends and Holidays) With the choice Starter + Dish Dish + Dessert coffee (Supplement Starter Dessert 7 euros) A Children's menu f 10 can be proposed: Fillet Chicken with cream and two scoops of ice cream to choose from

3 MENU CAPTURE OF BURGUNDY 25 euros ** Pot 12 Burgundy snails in parsley butter Real ham Parsley Burgundy Light Cream Mustard "Fallot" Bresse chicken "House Mairet" Epoisses sauce "Berthaut" and Gratin Dauphinois Beef Bourguignon Bacon and Mushrooms Onions and Fresh Tagliatelles Pears in Wine Crumble and Pear Sbet Coteaux du Lyonnais Sheetfed of Gingerbread "Toussaint House" Foam Acacia Honey, Ice Cream Gingerbread

4 DISCOVERY MENU 36 euros ** Shredded Smoked Salmon Scotland Creams with Herbs, Beans and Capers in Queue Pot 12 Burgundy snails in garlic butter Papillote Cod Fillet Baby Vegetables and Virgin Sauce Perfumes Citrus Charolais steak "house Pugeault" 250 gr. Fresh butter and Camargue salt, potatoes Jumps Trilogy Cheeses: Epoisses "Berthaut" Delice de Pommard, Comté de Poligny Cottage cheese with Cream and sugar Sweet Herbs Flowing chocolate heart Fresh fruit grout and Vanilla Ice Cream Apple Pie Extra Puff Vanilla Ice Cream

5 GOURMET MENU 47 euros ** Seared foie gras escalope Roasted apple Fruit and Red Wine Reduction Half-fried Fillet of Sea Bass Melted Leeks and Cream Light Lemon Charolais Beef Fillet "House Pugeault" Sht juice and Gratin Dauphinois Cheese Between Tradition and Modernity Sour Soup Shtbread Marc de Bourgogne and Vanilla Ice Cream

6 STARTERS * Salad Jacques Scallops Vegetable Chips 17 Vinaigrette Hazelnut Tonnato of Beef Fillet and Parmesan Ice Cream Green asparagus crisp Chiffon Sauce 9 Green juices Herbs and Parmesan Shredded Smoked Salmon Scotland 11 Creme Fraiche Herbs, Beans and Capers in Queue Real ham Parsley Burgundy 9.5 Light Cream Mustard "Fallot" Pot 6 Burgundy Snails with Garlic Butter 7 Pot 12 Burgundy Snails with Garlic Butter 14 Seared foie gras escalope 16 Roasted apple Fruit and Red Wine Reduction

7 FISH * Canadian Lobster Served Whole 29 Vegetables and Saffron Butter Ices Papillote Cod Fillet 19 Baby Vegetables and Virgin Sauce Perfumes Citrus Scallops Seared 25 Chiffon Celery Salt Smoked Asparagus and Truffle Oil Seared Fillet of Sea Bass 21 Melted Leeks and Cream Light Lemon MEAT * Bresse chicken "House Mairet" 15 Epoisses sauce "Berthaut" and Gratin Dauphinois Beef Bourguignon 15 Bacon and Mushrooms Onions and Fresh Tagliatelles Veal Kidneys in Dijon 20 Fresh Tagliatelles Heart Sweetbreads Braised 32 Oyster mushrooms, mels and Small Vegetables Charolais Beef Fillet "House Pugeault" 220 gr. 32 Sht juice and Gratin Dauphinois Charolais steak "house Pugeault" 300 gr. Fresh butter and Camargue salt, Potatoes Jumps 28

8 CHEESE * Cheese Plate: 6.5 Epoisses "Berthaut" Delice de Pommard, County Poligny Cottage cheese with Cream and sugar Sweet Herbs 4 Between Tradition and Modernity cheese 7 THE SWEET (The desserts are dered at the beginning of service) * Flowing chocolate heart 8 Fresh fruit grout and Vanilla Ice Cream Pears in Wine 7 Crumble and Pear Sbet Coteaux du Lyonnais Sheetfed of Gingerbread "Toussaint House" 7.5 Foam Acacia Honey, Ice Cream Gingerbread Apple Pie Extra Puff 7.5 Vanilla Ice Cream Soup Mango Caramel Citrus 8 Fingers of Waffles and Orange Sbet Pressed Sour Soup 7.5 Shtbread Marc de Bourgogne and Cassis Sbet Big Macaroon Way Tart 8 Fresh raspberries and cream Pistachios, Raspberry Sbet

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