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Restaurant Le Terroir

PLACE DU JET D’EAU 19, 21590 SANTENAY

Zamknięte · otwieramy Ndz 12:00

French€€€€
RecenzjaRezerwujZadzwońStrona www

Menu

Źródło: strona internetowa restauracji, czytaj więcej 12 września 2026. Ceny i dania mogły ulec zmianie.

Kalorie i węglowodany nie zostały jeszcze oszacowane dla tego menu.

Amuses-bouche - Les entrées
Terrine of farmhouse chicken, foie gras, tarragon and Artichoke, macadamia, apple coulis vinaigrette
Chicken and Foie Gras Terrine
First asparagus panna-cotta with two salmon marinated and smoked, whipped cream
Asparagus Panna Cotta with Smoked Salmon
Les plats
Shoulder of lamb cooked in red wine, interspersed with aubergine, tomatoes and courgettes potatoes
Lamb Shoulder in Red Wine
Fish of the day, Carnoreli risotto with multicoloured carrots, flame-grilled Pack-chöi, saffronpescatarian
Fish of the Day with Risotto
Les fromages
White, fresh cottage cheesevegetarian
Fresh Cottage Cheese
Cheese boardvegetarian
Soft cheese, made from cow milk served crisp warm on a small saladvegetarian
Warm Soft Cheese
Le dessert
Crunchy white chocolate mousse, Milk chocolate ice cream, homemade dark chocolate cookie, kiwifruit
Chocolate Mousse and Ice Cream
Lunch Special
Main course from the card + Coffee or gourmet tea
25.00
Lunch Special
Vegetarian pleasures
Choose two plates among the “vegetarian pleasures” + cheese or dessertvegetarian
Vegetarian Tasting Menu
Mixed vegetables salad with vinaigrettevegetarian
Mixed Vegetable Salad
Warm soup of the dayvegetarian
Soup of the Day
Two organic hen eggs poached, warm local creamy cheese sauce, mushrooms, toastvegetarian
Poached Eggs with Mushrooms and Toast
Fresh pasta, mixed vegetables, pesto saucevegetarian
Fresh Pasta with Vegetables and Pesto
Entry + main course + cheese or dessert
Poached organic eggs served on a toast in a red wine saucevegetarian
Poached Eggs on Toast in Red Wine Sauce
Twelve snails in butter,garlic, parsley
Snails in Garlic Butter
Cockerel cooked slowly in a red wine sauce with onions, bacon, mushrooms,served with fresh pasta
Cockerel in Red Wine with Pasta
Fresh salt water fish filet grilled, side of the daypescatarian
Grilled Fish Filet
Burgundy soft cheese , made from cow milk, served warm in a brick sheet and a small saladvegetarian
Warm Burgundy Cheese in Brick Sheet
Soft ice cream home made with local Brandy
Homemade Brandy Ice Cream
Creamy blackcurrant dessert, vanilla mousse with Chartreuse liqueur, strawberries, on a mirliton biscuit and Maraschino granita
Blackcurrant and Vanilla Dessert
Children's Menu
Saladvegetarian
Children's Salad
Chicken breast or market fish
Children's Chicken or Fish
Tagliatellevegetarian
Children's Tagliatelle
Cottage cheese or ice creamvegetarian
Children's Cheese or Ice Cream
Starters
PARSLEY HAM
17.00
Whipped cream with mustard, pickle and lemon butter
Traditional Burgundy SNAILS
10.00
Burgundy Snails — with snail butter
SOUP OF THE DAYvegetarian
12.00
served cold or hot (vegetarian)
NATURAL FOIE GRAS TERRINE
24.00
artichoke pulp and caramelized buckwheat, miso crust, a few sprouts with hazelnut oïl
EGGS IN WHITE WINEvegetarian
17.00
with a toast rubbed with garlic, candied onions and shallots, button mushrooms
Main course
POACHED EGGSvegetarian
22.00
Poached Eggs with Epoisses — hot cream with Epoisses (local cheese), mushrooms and toast (vegetarian)
FRESH PASTAvegetarian
22.00
Fresh Pasta with Vegetables — and vegetables of the moment, pesto sauce (vegetarian)
MEAT OF THE MOMENT
23.00
mashed potatoes with black tapenade, juice
MARKET FISHpescatarian
23.00
Market Fish with Bulgur — bulgur with spinach, crushed hazelnuts, and lemongrass sauce
THE COQ IN RED WINE ALL BONELESS
27.00
Boneless Coq au Vin — smoked bacon, button mushrooms, pearl onions, fresh pasta
BEEF CUT
38.00
Beef Cut with Celeriac — pressed potato with duck fat, celeriac mousseline with blackcurrant mustard, and rich thyme jus
Cheese
COTTAGE CHEESE in faissellevegetarian
7.00
CHEESE PLATTERvegetarian
12.00
WARM CRISPY EPOISSES (local cheese) in a pastry sheet, salad with walnut oïlvegetarian
12.00
Warm Crispy Epoisses
Dessert
CREAMY BLACKCURRANT DESSERT
12.00
Blackcurrant Dessert — vanilla mousse with Chartreuse liqueur, strawberries, on a mirliton biscuit and Maraschino granita
In a chocolate shell
12.00
Chocolate Shell Dessert — light white chocolate and kaffir lime cream, Sichuan pepper raspberries, chocolate tuile, mojito ice cream, pistachio coulis
MARC DE BOURGOGNE ICED PARFAIT
12.00
fruit coulis
Trio of ICE CREAMS of the moment
12.00
Trio of Ice Creams

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Recenzje

Recenzja
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Praktyczne

Adres
PLACE DU JET D’EAU 19, 21590 SANTENAY
Godziny
Ponzamknięte
Wtzamknięte
Śr12:00–13:30, 19:00–20:30
Czw12:00–13:30, 19:00–20:30
Pt12:00–13:30, 19:00–20:30
Sob12:00–13:30, 19:00–20:30
Ndz12:00–13:30
Fermeture le dimanche soir. Fermeture pour congé du 2 au 8 septembre. Fermeture pour congés annuels du 21 décembre inclus au 22 janvier inclus. à partir du 15 Mars 2026, changement d'horaires
Kontakt
+33380206347 leterroir.restaurant@gmail.com
Źródła
Overture Maps Places (CDLA-Permissive 2.0), restaurantleterroir.com/
Zapis
kompletność 83 %, pewność 80 %

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