An exceptional tasting menu by Frédéric Ménager
Having already won over and impressed the most discerning palates, whether they are professionals, experts, or connoisseurs, this exceptional menu perfectly represents French haute cuisine in its purest tradition. Due to its undeniable success, the Vol-au-Vent® now attracts gourmets from all over the world to Côte d’Or, to the gastronomic restaurant La Ruchotte®, to savor some of the most emblematic dishes of the 18th century.
- Small frogs in a persillade sauce
- Poultry liver terrine with beef bone marrow, Loire crayfish bisque and pan seared crayfish
- Poultry Quenelle with tarragon and a tarragon broth
- Stew of cockscomb and kidneys
- Veal Quenelle with truffles and truffle emulsion
- Whole roasted veal sweetbread with truffle juice
- Pike Quenelle with crayfish broth
- Vol au Vent, rack of veal, veal kidney, roasted poultry, crayfish, truffles, butter puff pastry, Albufera sauce
- A selection of cheeses and the dessert of the day
Discover the Dishes of Vol-au-Vent at La Ferme de la Ruchotte
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Crédits photos E.B
