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The "climats" of Burgundy
Charm - Relax - Gastronomy
"Of the 7 hotels we visited during our tour through Europe, this was definitly the best address!"
Rates including: rich breakfast buffet for 2 persons, VAT
Domaine Pont Juillet - SARL DBE - copyright 2017 - conditions générales
Menu Table d'Hôtes
First Courses
Hors d'oeuvre
Main Courses
Peer in chardonnay and acacia honey - dry roasted almonds

Glass of chocolat and coco - mint

Soup of green apple and ginger - yogurt ice cream, cardamon

Coupe colonel with Zybrowska - springtime honey of Mr. Prost

Strawberries with champagne
39,00 EUR/pers.
(5-courses, drinks not included; not valid on holidays and evenenings before holidays)
Daily Market Set Menu, chosen by our chef. Reservation required.
Our kitchen is not adapted to diets and allergies.
We like children, but serve no special menus for kids.

"In my kitchen I try to surprise our guests with authentic flavors of noble products. 
I prefer the power of taste above the "show element". 
Sauces with subtle aromas reduce for hours. My recipes follow the 4 seasons and reflect the daily market's offer. In Burgundy, of course, we are so lucky to have our "terroir", particularly rich in products and flavors. The best wines in the world, the famous Charolais beef, fresh Burgundy truffle, delicious tender ' volaille de Bresse ', fresh crayfish, etc. I care for each menu that the "terroir" is present. 
In combination with the Grand Cru Champagnes from our family domain and the finest Burgundy wines, I invite you and your guests to a unique experience." 
Chef: Peter De Brie

Ravioli filled with cep - cappuccino of foie gras - truffle, parmesan

1/2 grilled lobster with its persillade "en beurre blanc" - reduction - vegetables

The trout as a carpaccio, a mousse and its caviar

Codfish "Mare Nostrum"

Omelette with truffle - reduction of porto - balsamico - brioche

Asparagus - Bayonne ham  - amonds - hazelnut

Lamb en papillotte - rice cream, Rully white wine, comté

Filet mignon - mint & basil crust

Duck filet lacqué -  grape fruit, agrumes, gingerbread

Escaloppe of veal marinated à la Bourgignonne

'Volaille de Bresse' -  apple, calvados

Chef's selection of cheeses

Fromage blanc with chantilly, vanilla and marshmallow

Beignets de brie
Important: Our menus can contain traces of allergens; among other things, gluten, fish and shellfish, mustard, celery, eggs, nuts and peanuts, soy, milk, sesame, lupine, sulphurdioxide/sulphite. Sample menu; non-contractual photos. Alcohol abuse is dangerous for your health, consume with moderation.