Pommard cooking weekend menu. October 2025

Welcome lunch

Jambon persillé
Jambon cuit
Oysters
Œufs mimosa with caviar
Walnut and goat cheese salad

Dessert
Pain d’épices de Dijon
Nonnettes

Dinner

Appetisers
Buttery mushrooms with shallots
Boudin with caramelised apples
Œufs en meurette
Vichyssoise – leek and potato soup

Main course
Bœuf bourguignon
Creamy and buttery potato purée
Salad with mustard sauce

Dessert
Tarte Bourdaloue (pear tart)

Second day menu

Lunch
Poached seafood plate with lemon aioli
Pissaladière – onion and anchovy tart
Salad with walnuts

Dessert
Simple fromage frais with poires au vin

Dinner

Appetiser
Brandade – fish cream
Scallops or any seasonal fish tartare with vanilla and mango
Pâté en croûte

Main course
Coq au vin
Salad with a classic French dressing

Dessert
Oeufs à la neige (Floating islands)

Third day lunch

Appetiser
Gougères baked with smoked trout
Homemade puff pastry tarte flambée
Garlic prawns

Main course
Pôchouse – local fish stew
French fries

Cheese selection

Dessert
Morning bake

Tartouillat
Chocolate tart
Tarte à la confiture de cassis


Cheeses
Bleu de Gex
Comté
Délice de Pommard
Brillat-Savarin
Morbier
Époisses
Aisy Cendré
Charolais
Cîteaux