The « Restaurant la Côte des Monts Damnés »

Restaurants

Menus

Jean-Marc Bourgeois is delighted to welcome you to his establishment.

Chef Frédéric Collin and his team are delighted to introduce you to their culinary universes:
a passion for the good, the beautiful and the love of the products and seasons of our beautiful Berry region.

‘ATTRACTION’ MENU

Our restaurant offers a bistronomic formula with a main course at €18.50 and a dessert at €8.

Depending on the Chef’s mood. Available only at lunchtime, Tuesday to Friday.

Expression Menu
€76

  • Porcini mushroom from Sancerre, marinated shiitake mushrooms

  • The Chavignol Tagliatelle with local goat cheese and fermented milk

  • Langoustine of our coasts, just stiffened, juice of carapaces

  • Toasted Pike in thin muslin, potatoes millefeuille and haddock

  • The Veal Plancha-grilled filet, carrots – beet, veal juice – carrots

  • Poached Fig, vanilla Crème Brûlée, infused milk and honey ice cream

For your comfort, menu is served only for all guests.

Henri Bourgeois wine & food pairing: supp. €40/person

Signature Menu
€59

  • The Celery In a millefeuille, flame-burned, with a Ravigote sauce

  • The Chavignol Tagliatelle With local goat cheese and fermented milk

  • The Hake Thick steak, Bouchot mussels, marbled with Sichuan pepper

  • The Veal Plancha-grilled filet, carrots – beet, veal juice – carrots

  • Raspberry With pistachio cream, raspberry gel, chocolate tuile and raspberry sorbet

For your comfort, menu is served only for all guests.

Henri Bourgeois wine & food pairing: supp. €30/person

Discovery Menu

Starter- main course - dessert €48.50

Starter - main course €39

Main course - dessert €39

 

Crabmeat in fine jelly, Dubarry cream and tomato miso

or

Flame-grilled Eggplant, cooked with “smoked” mushrooms, muschroom vaporous

~

Toasted Pike in thin muslin, potatoes millefeuille and haddock

or

Poultry Suprem, In sage velvet, seasonal vegetables, red wine reduction

~

Raspberry, With pistachio cream, raspberry gel, chocolate tuile and raspberry sorbet

or

“Belle Hélène” pear