Creamy burrata with fresh strawberries, cherry tomatoes confit in honey and thyme, rocket and basil pesto.

Thinly sliced beef dusted with Grana Padano, mushrooms and cherry tomatoes, finished with balsamic cream and olive oil.

Poached eggs bathed in a Burgundy red-wine meurette with mushrooms and croûtons.

Crispy chicken spring rolls served with mint and a dipping sauce.

Traditional Burgundian jambon persillé marbled with fresh parsley.

Poached eggs cloaked in a gratinéed Époisses AOP cream with croûtons.

Salmon tartare set over green lentils with balsamic and passion fruit, finished with yuzu pearls.

Seared tuna in a crisp panko crust with guacamole and pickled onions.

House semi-cooked foie gras with onion compote and toasted brioche.

Red beetroot, vinegared rice, avocado, edamame, crunchy vegetables and nori.

Crisp salad with house crispy chicken, parmesan, cherry tomatoes, egg and a homemade Caesar dressing.

Creamy burrata, Serrano ham, heirloom tomatoes and green salad with basil pesto and pine nuts.

Warm goat cheese toasts drizzled with honey, mesclun, house onion-and-radish pickles and walnuts.

Bacon lardons, potatoes, Comté, egg and croûtons on a bed of salad — our country classic.

Curry-coconut marinated chicken with crunchy raw vegetables and a mild vinaigrette.

Beef slow-cooked in red wine bourguignon style, served with fresh tagliatelle.

The Dijon speciality: chicken in a gratinéed mustard, white wine and Comté sauce, with mash and vegetables.

Hand-cut beef tartare served with fries.

Grilled duck breast cooked pink with an orange sauce and fries.

Grilled beef fillet with a fiery Thai 'crying tiger' sauce and Deepers fries.

Grilled beef fillet with green peppercorn sauce and fries.

Golden veal sweetbreads in a creamy morel sauce with mash and seasonal vegetables.

Grilled Simmental rib steak with your choice of sauce — Époisses, mustard or peppercorn — and fries.

Pan-seared veal liver with cassis sauce, homemade mash and vegetables.

Grilled beef fillet crowned with pan-seared foie gras, Port sauce and homemade mash.

Lemony trout fillet with white rice, seasonal vegetables and a lemon, olive oil, garlic and herb sauce.

Plancha-grilled salmon fillet with beurre blanc and summer vegetables.

Just-seared tuna steak with a bright sauce vierge.

Fresh tagliatelle with pulled beef paleron in Grandma's bourguignon sauce.

Creamy saffron risotto with summer vegetables and Grana Padano shavings.

Fresh tagliatelle cooked risotto style with cream, Grana Padano, shallot and pan-seared prawns.

Creamy risotto with pan-seared scallops and truffle.

Panko-breaded chicken nuggets with fries and cocktail sauce.

White fish in a crisp beer batter with fries and tartare sauce.

Gratinéed aubergine parmigiana with basil tomato sauce, mozzarella and Grana Padano.

Black bun, Charolais beef, camembert sauce, onion confit and honey-mustard mayo, with fries.

Brioche bun, Charolais beef, Époisses AOP sauce and smoked bacon, with fries.

A selection of aged cheeses from the region.

Crème brûlée scented with Anis de Flavigny beneath a crisp caramel crust.

A lemon trompe-l'œil dessert shaped like a lemon and topped with a mint leaf.

Cassis ice cream and Dijon crème de cassis, topped with whipped cream.

Warm caramelised tarte Tatin with raw cream and a scoop of caramel ice cream.

A raspberry twist on the classic tiramisu.

Chocolate moelleux with a molten heart and vanilla ice cream.

Crisp meringue with whipped cream, red berries and redcurrants, and Bulgarian ice cream.

Choux buns filled with vanilla ice cream, warm chocolate sauce and whipped cream.

Pear poached in spiced red wine with a crisp spiced crumble and raspberry-violet sorbet.

Silky Dijon cassis bavarois with coulis, shortbread and fresh blackcurrants.