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The Restaurant

The menu

MENU OF THE CHAMPAGNE METHOD FOR GOURMETS

69 €
OR 59€ WITH COLD STARTER, WITHOUT PAUSE
APPETIZER FOR GOOD « HARVEST »:

PARSNIP PURÉE, SMOKED DUCK BREAST, GRAPE COMPOTE, TAPIOCA TILE

COLD STARTER … LIKE PRESSURING …

PRESSED LEEKS AND SMOKED TROUT
CHAMPAGNE JELLY, LEMON CREAM AND GRIBICHE
HOT STARTER … THE « ASSEMBLY »…

OF RED WINE AND FISH: ROASTED PIKE-PERCH STEAK

WITH A SAUCE FROM COTEAUX CHAMPENOIS (LOCAL RED WINE) AND CELERY

FOR THE SECOND FERMENTATION, A « TIRAGE LIQUEUR »:

GOURMET BREAK 

APPLE AND GRAPE SORBET WITH LOCAL RATAFIA DE CHAMPAGNE OF M. BARBE

 FOR A GOOD SAUCE, A GOOD « REMUAGE »:
GUINEA FOWL SUPREME

WITH GRAPES AND LOCAL CHAMPAGNE RATAFIA, MASHED PUMPKIN, AND VEGETABLES

A GOOD CHEESE BEFORE THE « DISGORGING » OF THE BOTTLES:

LOCAL CHEESE PLATE AND HIS CHUTNEY

FOR THE END, SUGAR TOUCH WITH « LIQUEUR DE DOSAGE »:

CHAMPAGNE AND GRAPE MERINGUE TARTLET

WITH CHAMPAGNE RATAFIA JELLY 

MIGNARDISES

MENU SÉLECTIONS DU TERROIR

STARTER, MAIN COURSE, CHEESE, DESSERT : 40€
STARTER, MAIN COURSE, CHEESE OR DESSERT : 35€

ANDOUILLETTE AND SWEETBREADS RAVIOLI

WITH GARLIC AND PARSLEY BUTTER
OR
SMOKED POACHED EGG,

AROUND LEEK, SMOKED HERRING, AND HERRING CAVIAR 

OR
TROUT CROQUE-MONSIEUR FROM VEUXHAULLES

 FRENCH BEEF, LACQUERED

REDUCED JUICE, MILLEFEUILLE OF CELERY, AND NORI
OR
THE FILLET OF SEA BASS JUST COOKED

SALSIFY, LOCAL CHICORY OF MATTHIEU VIARDET, AND BUCKWHEAT

OR
LOCAL QUAIL, COOKED ON THE CHEST
GLAZED LEGS, REDUCED JUICE, BUTTERNUT, AND RATTE POTATOES
OR
ASSORTMENT OF LOCAL CHEESES
OR
AUTHENTIC COTTAGE CHEESE FROM CHAMP SUR BARSE
LEMON

VIENNESE COOKIE, GINGER SORBET FROM JOSSAMEL FACTORY, YUZU MOUSSE & LEMON MERINGUE

OR

CHOCOLATE

JERUSALEM ARTICHOKE AND PRALINE 
OR
CHIFFON CAKE WITH HERBS
LOCAL COTTAGE CHEESE FROM CHAMP SUR BARSE AND APPLE TEXTURES

MENU ÉTAPE FROM MONDAY TO FRIDAY LUNCH, EXCEPT NON WORKING DAYS

23.40€ STARTER + MAIN + DESSERT
20.80€ STARTER + MAIN (OR MAIN + DESSERT)

CAULIFLOWER

IN CAPPUCCINO
OR

VEAL HEAD

GRIBICHE, SARASIN AND PICKLES
OR
VENISON TERRINE WITH PISTACHIO,
APPLE-ONION-RAISIN CHUTNEY
OR
STARTER OF THE DAY

COD BRANDADE

WITH FLAXSEED TILES
OR

DUCK POT AU FEU

LEMON GRASS, GINGER AND CORIANDER

OR
VEAL BREAST
LIKE A BLANQUETTE, VEGETABLES
OR
TODAY'S MAIN COURSE 
PLATE OF THREE LOCAL CHEESES 
OR
AUTHENTIC COTTAGE CHEESE FROM CHAMP-SUR-BARSE
OR

REVISITED VANILLA MILLEFEUILLE

OR

PERSIMMON, ORANGE AND YUZU IN A SURPRISING DESSERT

OR
DESSERT OF THE DAY

VEGETARIAN MENU

23€

CAULIFLOWER 

IN CAPPUCCINO
LARGE PLATE OF FRESH VEGETABLES
DESSERT
TO BE CHOSEN A LA CARTE

KID'S MENU

(UP TO 12) 13€ T.T.C.
THE BEEFSTEAK
OR
COD BRANDADE
OR
VEAL BREAST, LIKE A BLANQUETTE
SERVED WITH FINGERLING POTATOES OR  MILLEFEUILLE OF CELERY, NORI OR AROUND CELERY OR PEARLY VEGETABLES
ICE CREAM
OR

LEMON, VIENNESE COOKIE, GIGER SORBET, YUZU MOUSSE & LEMON MERINGUE

WITH GAMES ON THE ÉMELINE'S THEME AND A SURPRISE