Crémant

 Smoked salmon, St Pierre in mousseline sauce, warm foie gras with peach

 Bourgogne Chardonnay:

 Parsley on ham, frog legs, white wine Andouillette, veal Blanquette

 Santenay 

 Scallop shells with lentils, escargots, pike quenelles

 Meursault 

 Grilled salmon in Béarnaise sauce, chicken with crayfish, sole fillet with lemoned butter

 Meursault Charmes

 Turbot in Mousseline sauce, Monkfish with crayfish, calf sweetbread with mushrooms, truffled poultry.

 Batard Montachet

 Grilled lobster, scalop shell with ceps, roasted rock lobster, foie gras terrine

Bourgogne pinot noir 

Meurette eggs, parsley on ham, pepper steack

Côte de Beaune 

Braised ham, lamb saddle with cherries, meat pie. 

Santenay 

Young partridge with grape, quail with lentils, knob of young wild boar. 

Meursault 

Braised beef with carrots, Pot au feu, rib steak in wine merchant sauce

Pommard 

Lamb back with gratin dauphinois, sucking pig on skewer, kidney flambé with cognac. 

Beaune  

Veal liver with morels, rabbit with prunes, roasted woodpigeon

Gevrey Chambertin 

Bresse grouper flattened hen, cock in wine, duck top of rump

Gevrey Chambertin 1 cru

Mushroom kidneys, lamb with apples « boulangère »

Charmes Chambertin

warm foie gras with fruits, woodcock with strings, cranberry venison

Mazis Chambertin 

Mallard with truffles, hare « à la Royale », knob of venison 

Clos de Vougeot 

Roastbeef in crust, Rossin style tournedos steack, poultry breast stuffed with truffles

Chambertin

Grilled beef ribs, veal kidneys, venison « gigue ».