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Restaurant Beaune - Le Cheval Noir
Restaurant in Beaune

  • Chef's Clin d’Œil
  • Tendance
  • Summer menu
  • Tasting menu
Le Clin D'Oeil du Chef - 23.50 Euros
Only available at lunchtime, on Mondays, Thursdays, Fridays and Saturdays (except for public holidays)


Onion and tomato confit shortbread, "Tonnelet frais"
And crisp vinaigrette

Lightly seared Sea-Bream fillet, mashed potato
Courgettes and beurre blanc with Provencal herbs

Fromage blanc
Tiramisu of fromage blanc and seasonal fruit, speculoos crisp

Menu Tendance Bourguignonne- 32 Euros


Croquilles of Burgundy Snails with garlic butter,
Tomato pesto espuma
65°C eggs, with meurette sauce and garlic finger

"Pochouse" of Zander, Trout fillets and baby vegetables
Chardonnay emulsion
12-hour shoulder of beef Bourguignon
with Tortiglioni

Iced parfait of blackcurrant hydrosol from Ferme Fruirouge and gingerbread.
Caramelised crème brûlée with Flavigny Aniseed

Summer menu - 41 Euros (A starter, main course, cheese and dessert)
Or 49 € (Starter, fish, meat, cheese and dessert)

Centre-cut rump steak in a 7-flavour marinade,
fraîcheur of green apple and gherkins
Cold cream soup of Torino tomatoes and gambas,
Candied vegetables, mature gouda and pesto

Lightly seared Redfish steak, puréed carrots,
baby vegetables, seaweed vinaigrette with shallots
Or – and
Slow-cooked rack of Basque pork, grenaille potatoes, baby artichokes and pork jus

Semi-cured Clacbictou in a honey-olive oil marinade,
Dried apricots and dried fruit breads

Any dessert from the menu
food and wine harmony :
Starter, main course, cheese and dessert 52 € ou 64 € with the glass of wine
Starter, fish, meat, cheese and dessert, 65€ ou 79€ with the glass of wine

Duck foie gras, watermelon, balsamic jelly, Slices of toast -
With a glass of Macon-Lugny, Bouchard Père & Fils Or
Blue Lobster and soba salad, Spanish Lomo and miso vinaigrette
With a glass of Savigny les Beaune, Jean-Claude Boisset

John Dory fillet, chard, girolles, dauphine potato with mortadella,
emulsion of shellfish and Espelette pepper
With a glass of Haute Côtes de Nuit, Maison Albert Bichot
Or – And
Roast pigeon breast, pigeon thigh confit, crushed artichoke,
eringi, roasted tomato, grilled peanut gravy -
With a glass of Chorey les Beaune, Domaine Belin

Platter of cheeses Or fromage blanc  Semi-cured or  Clacbictou in a honey-olive oil marinade, Dried apricots and dried fruit breads

Any dessert from the menu
We suggest either a glass of red wine with the cheese course Or a flute of Crémant de Bourgogne with the dessert
Restaurant Le Cheval Noir - 17 bd St Jacques - 21200 Beaune - Tél : -